Advertisement

Chemosensory Perception

, Volume 3, Issue 1, pp 42–50 | Cite as

Food Acceptance: The Role of Consumer Perception and Attitudes

  • Elvira CostellEmail author
  • Amparo Tárrega
  • Sara Bayarri
Article

Abstract

The process by which man accepts or rejects food is of a multi-dimensional nature. In complex food matrices, it is not always easy to establish relationships between the individual chemical stimuli concentration, physiological perception, and consumer reaction. Consumers’ responses to food are not only based on the sensory characteristics of the product and on their physiological status but they are also related to other factors, such as previous information acquired about the product, their past experience, and their attitudes and beliefs. This paper discusses different methods to obtain information about consumer perceptions, attitudes, beliefs, and expectations.

Keywords

Consumer Response Perception Attitudes Expectations 

Notes

Acknowledgement

To MICINN of Spain for financial support (Project AGL 2007-63444). To Fondo Social Europeo for financing the contract of author S. Bayarri in the program I3P from CSIC. The useful comments of the two anonymous reviewers are gratefully acknowledged.

References

  1. Aaron JI, Mela DJ, Evans RE (1994) The influences of attitudes, beliefs and label information on perceptions of reduced-fat spread. Appetite 22:25–37CrossRefGoogle Scholar
  2. Acosta O, Viquez F, Cubero E (2008) Optimisation of low calorie mixed fruit jelly by response surface methodology. Food Qual Prefer 19:79–85CrossRefGoogle Scholar
  3. Barrios EX, Costell E (2004) Review: use of methods of research into consumers' opinions and attitudes in food research. Food Sci Technol Int 10:359–371CrossRefGoogle Scholar
  4. Barrios EX, Bayarri S, Carbonell I, Izquierdo L, Costell E (2008) Consumer attitudes and opinions toward functional foods: a focus group study. J Sens Stud 23:514–525CrossRefGoogle Scholar
  5. Behrens JH, Villanueva NDM, Da Silva MAAP (2007) Effect of nutrition and health claims on the acceptability of soyamilk beverages. Int J Food Sci Technol 42:50–56CrossRefGoogle Scholar
  6. Bruhn CM, Cotter A, Diaz-Knauf K, Sutherlin J, West E, Wightman N, Williamson E, Yaffee M (1992) Consumer attitudes and market potential for foods using fat substitutes. J Dairy Sci 75(9):2569–2577CrossRefGoogle Scholar
  7. Caporale G, Monteleone E (2001) Effect of expectations induced by information on origin and its guarantee on the acceptability of a traditional food: olive oil. Sci Aliments 21(3):243–254CrossRefGoogle Scholar
  8. Carbonell L, Izquierdo L, Carbonell I, Costell E (2008) Segmentation of food consumers according to their correlations with sensory attributes projected on preference spaces. Food Qual Prefer 19:71–78CrossRefGoogle Scholar
  9. Cardello AV (1994) Consumer expectations and their role in food acceptance. In: MacFie HJH, Thomson DMH (eds) Measurement of food preferences. Blackie Academic and Professional, London, pp 253–297Google Scholar
  10. Cardello AVA, Sawyer FM (1992) Effects of disconfirmed consumer expectations on food acceptability. J Sens Stud 7:253–277CrossRefGoogle Scholar
  11. Chambers E, Smith EA (1991) The uses of qualitative research in product research and development. In: Lawless HT, Klein BP (eds) Sensory science theory and applications in foods. Blackie Academic & Professional, London, pp 395–412Google Scholar
  12. Choi ID, Phillips RD, Resurreccion AVA (2007) Consumer-based optimization of a third-generation product made from peanut and rice flour. J Food Sci 72:S443–S449CrossRefGoogle Scholar
  13. Connor R, Douglas L (2001) Consumer attitudes to organic foods. Nutr Food Sci 31:254–264Google Scholar
  14. Costell E, Pastor MV, Izquierdo L, Duran L (2000) Relationships between acceptability and sensory attributes of peach nectars using internal preference mapping. Eur Food Res Technol 211:199–204CrossRefGoogle Scholar
  15. Damasio MH, Costell E, Duran L (1999) Optimising acceptability of low-sugar strawberry gels segmenting consumers by internal preference mapping. J Sci Food Agric 79:626–632CrossRefGoogle Scholar
  16. de Araujo IET, Rolls ET, Kringelbach ML, McGlone F, Phillips N (2003) Taste-olfactory convergence, and the representation of the pleasantness of flavour, in the human brain. Eur J NeuroSci 18:2059–2068CrossRefGoogle Scholar
  17. Deliza R, Macfie HJH (1996) The generation of sensory expectation by external cues and its effect on sensory perception and hedonic ratings: a review. J Sens Stud 11:103–128CrossRefGoogle Scholar
  18. Deliza R, MacFie H, Hedderley D (2005) The consumer sensory perception of passion-fruit juice using free-choice profiling. J Sens Stud 20:17–27CrossRefGoogle Scholar
  19. Delwiche J (2004) The impact of perceptual interactions on perceived flavor. Food Qual Prefer 15:137–146CrossRefGoogle Scholar
  20. Di Monaco R, Cavella S, Di Marzo S, Masi P (2004) The effect of expectations generated by brand name on the acceptability of dried semolina pasta. Food Qual Prefer 15:429–437CrossRefGoogle Scholar
  21. Dijksterhuis GB, Gower JC (1991/1992) The interpretation of generalized procrustes analysis and allied methods. Food Qual Prefer 3:67–87CrossRefGoogle Scholar
  22. Dinehart ME, Hayes JE, Bartoshuk LM, Lanier SL, Duffy VB (2006) Bitter taste markers explain variability in vegetable sweetness, bitterness and intake. Physiol Behav 87:304–313CrossRefGoogle Scholar
  23. Epler S, Chambers E, Chen XQ (1998) Hedonic scales are a better predictor than just-about-right scales of optimal sweetness in lemonade. J Sens Stud 13:191–197CrossRefGoogle Scholar
  24. Gacula M, Rutenbeck S, Pollack L, Resurreccion AVA, Moskowitz HR (2007) The just–about-right intensity scale: functional analyses and relation to hedonics. J Sens Stud 22:194–211CrossRefGoogle Scholar
  25. Gacula M, Mohan P, Faller J, Pollack L, Moskowitz HR (2008) Questionnaire practice: what happens when the jar scale is placed between two “overall” acceptance scales? J Sens Stud 23:136–147CrossRefGoogle Scholar
  26. Gains N (1994) The repertory grid approach. In: MacFie HJH, Thomson DMH (eds) Measurement of food preferences. Blackie Academic and Professional, London, pp 51–75Google Scholar
  27. Gains N, Thomson DMH (1990) Contextual evaluation of canned lagers using repertory grid method. Int J Food Sci Technol 25:699–705Google Scholar
  28. Gan HE, Karim R, Muhammad SKS, Bakar JA, Hashim DM, Rahman R (2007) Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology. LWT-Food Sci Technol 40:611–618CrossRefGoogle Scholar
  29. Gomez C, Fiorenza F, Izquierdo L, Costell E (1998) Perception of mealiness in apples: a comparison of consumers and trained assessors. Z Lebensm Unters Forsch A Food Res Technol 207:304–310Google Scholar
  30. Gonzalez-Tomas L, Costell E (2006) Sensory evaluation of vanilla-dairy desserts by repertory grid method and free choice profile. J Sens Stud 21:20–33CrossRefGoogle Scholar
  31. Gower JC (1975) Generalized procrustes analysis. Psychometrika 40(1):33–51CrossRefGoogle Scholar
  32. Greenhoff K, MacFie HJH (1994) Preference mapping in practice. In: MacFie HJH, Thomson DMH (eds) Measurement of food preferences. Blackie Academic and Professional, London, pp 137–166Google Scholar
  33. Guerrero L, Gou P, Arnau J (1997) Descriptive analysis of toasted almonds: a comparison between expert and semi-trained assessors. J Sens Stud 12:39–54CrossRefGoogle Scholar
  34. Guerrero L, Colomer Y, Guardia MD, Xicola J, Clotet R (2000) Consumer attitude towards store brands. Food Qual Prefer 11(5):387–395CrossRefGoogle Scholar
  35. Harker FR, Gunson FA, Jaeger SR (2003) The case for fruit quality: an interpretive review of consumer attitudes, and preferences for apples. Postharvest Biol Technol 28:333–347CrossRefGoogle Scholar
  36. Hashim IB, Resurreccion AVA, McWatters KH (1996) Consumer attitudes toward irradiated poultry. Food Technol 50(3):77–80Google Scholar
  37. Heldman DR (2004) Identifying food science and technology research needs. Food Technol 58:32–34Google Scholar
  38. Hersleth M, Mevik BH, Naes T, Guinard JX (2003) Effect of contextual factors on liking for wine-use of robust design methodology. Food Qual Prefer 14:615–622CrossRefGoogle Scholar
  39. Jaeger SR (2006) Non-sensory factors in sensory science research. Food Qual Prefer 17:132–144CrossRefGoogle Scholar
  40. Jaeger SR, Rossiter KL, Wismer WV, Harker FR (2003) Consumer-driven product development in the kiwifruit industry. Food Qual Prefer 14:187–198CrossRefGoogle Scholar
  41. Jaeger SR, Rossiter KL, Lau K (2005) Consumer perceptions of novel fruit and familiar fruit: a repertory grid application. J Sci Food Agric 85:480–488CrossRefGoogle Scholar
  42. Jahan K, Paterson A, Piggott JR (2005) Sensory quality in retailed organic, free range and corn-fed chicken breast. Food Res Int 38:495–503CrossRefGoogle Scholar
  43. Lawless HT, Heymam H (1998) Sensory evaluation of food. Principles and practices. Chapman & Hall, New YorkGoogle Scholar
  44. Lovely C, Meullenet JF (2009) Comparison of preference mapping techniques for the optimization of strawberry yogurt. J Sens Stud. doi: 10.1111/j.1745-459X2009.00221.x Google Scholar
  45. Luckow T, Sheehan V, Delahunty C, Fitzgerald G (2005) Determining the odor and flavor characteristics of probiotic, health-promoting ingredients and the effects of repeated exposure on consumer acceptance. J Food Sci 70:S53–S59CrossRefGoogle Scholar
  46. Lundgren B, Jonsson B, Pangborn RM, Sontag AM, Barylko-Pikielna N, Pietrzak E, Dos Santos Garruti R, Chaib Moraes MA, Yoshida M (1978) Taste discrimination vs. hedonic response to sucrose. An interlaboratory study. Chem Senses 3:249–265CrossRefGoogle Scholar
  47. Magnusson MK, Koivisto H (2002) Consumer attitudes towards genetically modified foods. Appetite 39(1):9–24CrossRefGoogle Scholar
  48. Meilgaard M, Civille GV, Carr BT (1999) Sensory evaluation techniques. CRC, Boca RatonCrossRefGoogle Scholar
  49. Meullenet JF, Xiong R, Findlay CJ (2007) Multivariate and probabilistic analyses of sensory science problems. IFT, BlackwellCrossRefGoogle Scholar
  50. Mialon VS, Clark MR, Leppard PI, Cox DN (2002) The effect of dietary fibre information on consumer responses to breads and "English" muffins: a cross-cultural study. Food Qual Prefer 13:1–12CrossRefGoogle Scholar
  51. Moskowitz HR (1996) Experts versus consumers: a comparison. J Sens Stud 11:19–37CrossRefGoogle Scholar
  52. Napolitano F, Caporale G, Carlucci A, Monteleone E (2007) Effect of information about animal welfare and product nutritional properties on acceptability of meat from Podolian cattle. Food Qual Prefer 18:305–312CrossRefGoogle Scholar
  53. Oreskovich DC, Klein BP, Sutherland JW (1991) Procrustes analysis and its application to free choice and other sensory profiling. In: Lawless, Klein (eds) Sensory science theory and application in foods. Marcel Dekker, New York, pp 353–394Google Scholar
  54. Pastor MV, Costell E, Izquierdo L, Duran L (1996) Optimizing acceptability of a high fruit low sugar peach nectar using aspartame and guar gum. J Food Sci 61:852–855CrossRefGoogle Scholar
  55. Pearson D (2002) Marketing organic food: who buys it and what do they purchase? Food Aust 54:31–34Google Scholar
  56. Piggott JR, Sheen MR, Apostolidou SG (1990) Consumers' perceptions of whiskies and other alcoholic beverages. Food Qual Prefer 2:177–185CrossRefGoogle Scholar
  57. Pliner P, Hobden K (1992) Development of a scale to measure the trait of food neophobia in humans. Appetite 19:105–120CrossRefGoogle Scholar
  58. Prescott J (2004) Psycological processes in flavour perception. In: Taylor AJ, Roberts DD (eds) Flavor perception. Blackwell, Oxford, pp 256–277CrossRefGoogle Scholar
  59. Resurreccion AVA, Galvez FCF (1999) Will consumers buy irradiated beef? Food Technol 53(3):52–55Google Scholar
  60. Rodbotten M, Martinsen BK, Borge GI, Mortvedt HS, Knutsen SH, Lea P, Naes T (2009) A cross-cultural study of preference for apple juice with different sugar and acid contents. Food Qual Prefer 20:277–284CrossRefGoogle Scholar
  61. Roininen K, Tuorila H (1999) Health and taste attitudes in the prediction of use frequency and choice between less healthy and more healthy snacks. Food Qual Prefer 10:357–365CrossRefGoogle Scholar
  62. Roininen K, Lahteenmaki L, Tuorila H (1999) Quantification of consumer attitudes to health and hedonic characteristics of foods. Appetite 33:71–88CrossRefGoogle Scholar
  63. Rolls E (2005) Taste, olfactory and food texture processing in the brain, and the control of food intake. Physiol Behav 85:45–56CrossRefGoogle Scholar
  64. Russell CG, Cox DN (2003) A computerised adaptation of the repertory grid methodology as a useful tool to elicit older consumers' perceptions of foods. Food Qual Prefer 14:681–691CrossRefGoogle Scholar
  65. Santa Cruz MJ, Martinez MC, Hough G (2002) Descriptive analysis, consumer clusters and preference mapping of commercial mayonnaise in Argentina. Journal of Sensory Studies 17:309–325CrossRefGoogle Scholar
  66. Schifferstein H (2001) Effects of product beliefs on product perception and liking. In: Frewer, Risvik, Schifferstein (eds) Food, people and society. A European perspective of consumers’ food choices. Springer, Munich, pp 73–96Google Scholar
  67. Shepherd R (1989) Factors influencing food preferences and choice. In: Shepherd (ed) Handbook of the psychophysiology of human eating. Wiley, Chichester, pp 3–24Google Scholar
  68. Shepherd R, Sparks P (1994) Modelling food choice. In: MacFie HJH, Thomson DM (eds) Measurement of food preferences. Blackie Academic & Professional, London, pp 202–223Google Scholar
  69. Siró I, Kàpolna E, Kàpolna B, Lugasi A (2008) Functional food. Product development, marketing and consumer acceptance. A review. Appetite 51:456–457CrossRefGoogle Scholar
  70. Small DM, Prescott J (2005) Odor/taste integration and the perception of flavour. Exp Brain Res 166:345–357CrossRefGoogle Scholar
  71. Solheim R, Lawless HT (1996) Consumer purchase probability affected by attitude towards low-fat foods, liking, private body consciousness andinformation on fat and price. Food Qual Prefer 7:137–143CrossRefGoogle Scholar
  72. Stein LJ, Nagai H, Nakagawa M, Beauchamp GK (2003) Effects of repeated exposure and health-related information on hedonic evaluation and acceptance of a bitter beverage. Appetite 40:119–129CrossRefGoogle Scholar
  73. Steptoe A, Pollard TM, Wardle J (1995) Development of a measure of the motives underlying the selection of food: the Food Choice Questionnaire. Appetite 25(3):267–284CrossRefGoogle Scholar
  74. Sundqvist NC, Stevenson RJ, Bishop IRJ (2006) Can odours acquire fat-like properties? Appetite 47:91–99CrossRefGoogle Scholar
  75. Tenenhaus M, Pages J, Ambroisine L, Guinot C (2005) PLS methodology to study relationships between hedonic judgements and product characteristics. Food Qual Prefer 16:315–325CrossRefGoogle Scholar
  76. Thybo AK, Kuhn BF, Martens H (2004) Explaining Danish Childrens preferences for apples using instrumental, sensory and demographic/behavioural data. Food Qual Prefer 15:53–63CrossRefGoogle Scholar
  77. Tuorila H, Cardello AV, Lesher LL (1994) Antecedents and consequences of expectations related to fat-free and regular-fat foods. Appetite 23:247–263CrossRefGoogle Scholar
  78. Tuorila H, Andersson A, Martikainen A, Salovaara H (1998) Effect of product formula, information and consumer characteristics on the acceptance of a new snack food. Food Qual Prefer 9:313–320CrossRefGoogle Scholar
  79. Urala N, Lahteenmaki L (2004) Attitudes behind consumers' willingness to use functional foods. Food Qual Prefer 15:793–803CrossRefGoogle Scholar
  80. Vigneau E, Qannari EM (2002) Segmentation of consumers taking account external data. A clustering of variables approach. Food Qual Prefer 13:515–521CrossRefGoogle Scholar
  81. Villegas B, Carbonell I, Costell E (2008) Effects of product information and consumer attitudes on responses to milk and soybean vanilla beverages. J Sci Food Agric 88:2426–2434CrossRefGoogle Scholar
  82. Villegas B, Carbonell I, Costell E (2009a) Acceptability of milk and soymilk vanilla beverages. Demographics consumption frequency and sensory aspects. Food Sci Technol Int 15:203–210CrossRefGoogle Scholar
  83. Villegas B, Tárrega A, Carbonell I, Costell E (2009b) Optimising acceptability of new prebiotic low-fat milk beverages. Food Qual Prefer. doi: 10.1016/j.foodqual.2009.03.001 Google Scholar
  84. von Alvensleben R (2001) Beliefs associated with food production methods. In: Frewer, Risvik, Schifferstein (eds) Food, people and society. A European perspective of consumers’ food choices. Springer, Munich, pp 381–399Google Scholar
  85. White TL, Prescott J (2007) Chemosensory cross-modal stroop effects: congruent odors facilitate taste identification. Chem Senses 32:337–341CrossRefGoogle Scholar
  86. Wilcock A, Pun M, Khanona J, Aung M (2004) Consumer attitudes, knowledge and behaviour: a review of food safety issues. Trends Food Sci Technol 15:56–66CrossRefGoogle Scholar
  87. Xiong R, Meullenet JF (2006) A PLS dummy variable approach to assess the impact of jar attributes on liking. Food Qual Prefer 17:188–198CrossRefGoogle Scholar
  88. Zandstra EH, de Graaf C, Van Staveren WA (2001) Influence of health and taste attitudes on consumption of low- and high-fat foods. Food Qual Prefer 12:75–82CrossRefGoogle Scholar

Copyright information

© Springer Science + Business Media, LLC 2009

Authors and Affiliations

  1. 1.Physical and Sensory Properties LaboratoryIATA.CSICBurjassotSpain

Personalised recommendations