Effects of product information and consumer attitudes on responses to milk and soybean vanilla beverages

Journal of the Science of Food and Agriculture

Volumn 88, Issue 14, 2008, Pages 2426-2434

  Villegas, Beatriz ^a   Carbonell, Inmaculada ^a   Costell, Elvira ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Attitude; Consumer; Expectation; Milk; Sensory evaluation; Soymilk

Indexed keywords

GLYCINE MAX;

EID: 55549086860     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3347     Document Type: Article

References (44)

1. Jaeger SR, Non-sensory factors in sensory science research. Food Qual Prefer 17:132-144 (2006).
2. Köster EP, Diversity in the determinants of food choice: a psychological perspective. Food Qual Prefer (in press) (2007). DOI: 10.1016/j.foodqual.2007.11.002.
3. Bruhn CM, Cotter A, Diaz-Knauf K, Sutherlin J, West E, Wightman N, et al., Consumer attitudes and market potential for foods using fat substitutes. J Dairy Sci 75:2569-2577 (1992).
4. Wilcock A, Pun M, Khanona J and Aung M, Consumer attitudes, knowledge and behaviour: a review of food safety issues Trends Food Sci Technol 15:56-66 (2004).
5. Guerrero L, Colomer Y, Guàrdia MD, Xicola J and Clotet R, Consumer attitude towards store brands. Food Qual Prefer 11:387-395 (2000).
6. Caporale G and Monteleone E, Effect of expectations induced by information on origin and its guarantee on the acceptability of a traditional food: olive oil. Sci Alim 21:243-254 (2001).
7. Di Monaco R, Olilla S and Tuorila H, Effect of price on pleasantness ratings and use intentions for a chocolate bar in the presence and absence of a health claim. J Sens Stud 20:1-16 (2005).
8. Urala N and Lähtennmäki L, Attitudes behind consumers' willingness to use functional foods. Food Qual Prefer 15:793-803 (2004).
9. Verbeke W, Sioen I, Pieniak Z, Van Camp J and De Henauw S, Consumer perception versus scientific evidence about health benefits and safety risks from fish consumption. Publ Health Nutr 8:422-429 (2005).
10. Verbeke W, Functional foods: consumer willingness to compromise on taste for health? Food Qual Prefer 17:126-131 (2006).
11. Barrios E and Costell E, Review: use of methods of research into consumers' opinions and attitudes in food research. Food Sci Technol Int 10:359-371 (2004).
12. Cardello AVA, Consumer expectations and their role in food acceptance, in Measurement of Food Preferences, ed. by MacFie HJH and Thomson DMH. Blackie Academic and Professional, London, pp. 253-297 (1994).
13. Schifferstein H, Effects of product beliefs on product perception and liking, in Food, People and Society. A European Perspective of Consumers' Food Choices, ed. by Frewer LJ, Risvik E and Schifferstein H. Springer, Berlin, pp. 73-96 (2001).
14. Cardello AVA and Sawyer FM, Effects of disconfirmed consumer expectations on food acceptability. J Sens Stud 7:253-277 (1992).
15. Tuorila H, Cardello AV and Lesher L, Antecedents and consequences of expectations related to fat-free and regularfat foods. Appetite 23:247-263 (1994).
16. Deliza R and MacFie HJH, The generation of sensory expectation by external cues and its effect on sensory perception and hedonic ratings: a review. J Sens Stud 11:103-128 (1996).
17. Lange C, Rousseau F and Issanchou S, Expectation, liking and purchase behaviour under economical constraint. Food Qual Prefer 10:31-39 (1999).
18. Tuorila H and Cardello AV, Consumer responses to an offflavor in juice in the presence of specific health claims. Food Qual Prefer 13:561-569 (2002).
19. Mialon VS, Clark MR, Leppard PI and Cox DN, The effect of dietary fibre information on consumer responses to breads and 'English' muffins: a cross-cultural study. Food Qual Prefer 13:1-12 (2002).
20. Di Monaco R, Cavella S, Di Marzo S and Masi P, The effect of expectations generated by brand name on the acceptability of dried semolina pasta Food Qual Prefer 15:429-437 (2004).
21. Napolitano F, Caporale G, Carlucci A and Monteleone E, Effect of information about animal welfare and product nutritional properties on acceptability of meat from Podolian cattle. Food Qual Prefer 18:305-312 (2007).
22. Hasler CM, Functional foods: their role in disease prevention and health promotion. Food Technol 52:63-70 (1998).
23. Wang WY and De Mejía EG, A new frontier in soy bioactive peptides that may prevent age-related chronic diseases. Compr Rev Food Sci Food Saf 4:63-78 (2005).
24. Reilly JK, Lanou AJ, Barnard ND, Seidl K and Green AA, Acceptability of soymilk as a calcium-rich beverage in elementary school children. J Am Diet Assoc 106:590-593 (2006).
25. Mepba HD, Achinewhul SC and Pillay M, Stabilised cocosoy beverage: physicochemical and sensory properties. J Sci Food Agric 86:1839-1846 (2006).
26. Potter RM, Dougherty MP, Halteman WA and Camire ME, Characteristics of wild blueberry-soy beverages, Food Sci Technol-LWT 4:807-814 (2007).
27. Villegas B, Carbonell I and Costell E, Colour and viscosity of milk and soybean vanilla beverages. Instrumental and sensory measurements. J Sci Food Agric 88:397-403 (2008).
28. Behrens JH, Villanueva NDM and Da Silva MAAP, Effect of nutrition and health claims on the acceptability of soyamilk beverages. Int J Food Sci Technol 42:50-56 (2007).
29. Jones VS, Drake MA, Harding R and Kuhn-Sherlock B, Consumer perception of soy and airy products: a cross-cultural study. J Sens Stud 23:65-79 (2008).
30. Pliner P and Hobden K, Development of a scale to measure the trait of food neophobia in humans. Appetite 19:105-120 (1992).
31. ISO, Sensory Analysis. General Guidance for the Design of Test Rooms. ISO 8589 (2007).
32. Roininen K, Lähteenmäki L and Tuorila H, Quantification of consumer attitudes to health and hedonic characteristics of foods. Appetite 33:71-88 (1999).
33. MacFie HJ, Bratchell N, Greenhoff K and Vallis LV, Designs to balance the effect of order of presentation and first-order carry-over effects in hall test. J Sens Stud 4:129-148 (1989).
34. Peterson RA, A meta-analysis of Cronbach's coefficient alpha. J Consum Res 21:381-391 (1994).
35. Wansink B, Response to 'Measuring consumer response to food products'. Sensory tests that predict consumer acceptance. Food Qual Prefer 14:23-26 (2003).
36. Deliza R, MacFie H and Hedderley D, Use of computer-generated images and conjoint analysis to investigate sensory expectations. J Sens Stud 18:465-486 (2003).
37. Zandstra EH, de Graaf C and van Staveren WA, Influence of health and taste attitudes on the consumption of low- and high-fat foods. Food Qual Prefer 12:75-82 (2001).
38. Tuorila H, Lähteenmäki L, Pohjalainen L and Loti L, Food neophobia among the Finns and related responses to familiar and unfamiliar foods. Food Qual Prefer 12:29-37 (2001).
39. Aaron JI, Mela DJ and Evans RE, The influences of attitudes, beliefs and label information on perceptions of reduced-fat spread. Appetite 22:25-37 (1994).
40. Tuorila H, Anderson A, Martikainen A and Salovaara H, Effect of product formula, information and consumer characteristics on the acceptance of a new snack food. Food Qual Prefer 9:313-320 (1998).
41. Di Monaco R, Olilla S and Tuorila H, Effect of price on pleasantness ratings and use intentions for a chocolate bar in the presence and absence of a health claim. J Sens Stud 20:1-16 (2005).
42. Siret F and Issanchou S, Traditional process: influence on sensory properties and on consumers' expectation and liking - application to 'pâté de campagne'. Food Qual Prefer 11:217-228 (2000).
43. Schifferstein H, Kole PW and Mojet J, Asymmetry in the disconfirmation of expectations for natural yogurt. Appetite 32:307-329 (1999).
44. Caporale G and Monteleone E, Influence of information about manufacturing process on beer acceptability. Food Qual Prefer 15:271-278 (2004).