Knowledge, beliefs, habits and attitudes of California consumers regarding extra virgin olive oil

Food Research International

Volumn 54, Issue 2, 2013, Pages 2104-2111

  Santosa, Metta ^a   Clow, Elizabeth J ^a   Sturzenberger, Nicole D ^a   Guinard, Jean Xavier ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Consumer research; Focus groups; Mixed methods; Olive oil; Survey questionnaire

Indexed keywords

BIOACTIVE COMPONENTS; CONSUMER RESEARCH; CONSUMPTION HABIT; EXTRA VIRGIN OLIVE OIL; FOCUS GROUPS; MIXED METHOD; QUANTITATIVE METHOD; WORD ASSOCIATION;

HEALTH; OILS AND FATS; OLIVE OIL; SALES; SURVEYS;

CONSUMER BEHAVIOR;

EID: 84889102685     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.07.051     Document Type: Article

References (31)

1. Belk R. Situational variables and consumer behavior. Journal of Construction Research 1975, 2:157-164.
2. Brownlee C. Olives alive. Science News 2005, 168(10):147-148.
3. Caporale G., Policastro S., Carlucci A., Monteleone E. Consumer expectations for sensory properties in virgin olive oils. Food Quality and Preference 2006, 17(1-2):116-125.
4. Colangelo A., Stephenson K., Westbury C., Buchanan L. Word associations in deep dyslexia. Brain and Cognition 2003, 53:166-170.
5. Connors M., Bisogni C.A., Sobal J., Devine C.M. Managing values in personal food systems. Appetite 2001, 36:189-200.
6. Dekhili S., d'Hauteville F. Effect of the region of origin on the perceived quality of olive oil: An experimental approach using a control group. Food Quality and Preference 2009, 20:525-532.
7. Delgado C., Guinard J.-X. How do consumer hedonic ratings for extra virgin olive oil relate to quality ratings by experts and descriptive analysis ratings?. Food Quality and Preference 2010, 22(2):213-225.
8. Edwards J.S.A., Meiselman H.L., Edwards A., Lesher L. The influence of eating location on the acceptability of identically prepared foods. Food Quality and Preference 2003, 14(8):647-652.
9. Estruch R., Ros E., Salas-Salvado J., Covas M.-I., Corella D., Aros F., et al. Primary prevention of cardiovascular disease with a Mediterranean diet. The New England Journal of Medicine 2013, 368:1279-1290.
10. Furst T., Connors M., Bisogni C.A., Sobal J., Falk L.W. Food choice: A conceptual model of the process. Appetite 1996, 26:247-266.
11. Guinard J.-X., Uotani B., Mazzucchelli R., Taguchi A., Masuoka S., Fujino S. Consumer testing of commercial lager beers in blind versus informed conditions: Relation with descriptive analysis and expert quality ratings. Journal of the Institute of Brewing 2000, 106:11-20.
12. Hein K.A., Hamid N., Jaeger S.R., Delahunty C.M. Application of a written scenario to evoke a consumption context in a laboratory setting: Effects on hedonic ratings. Food Quality and Preference 2010, 21(4):410-416.
13. Holbrook M.B. What is consumer research?. Journal of Construction Research 1987, 14(1):128-132.
14. Iaccarino T., Di Monano R., Mincione A., Cavella S., Masi P. Influence of information on origin and technology on consumer response: The case of soppressata salami. Food Quality and Preference 2006, 17(1-2):76-84.
15. Jaeger S.R. Non-sensory factors in sensory science research. Food Quality and Preference 2006, 17:132-144.
16. Juric B., Wosley A. Consumer attitudes towards imported food products. Food Quality and Preference 1998, 9(6):431-441.
17. Köster E.P. Diversity in determinants of food choice: A psychological perspective. Food Quality and Preference 2009, 20(2):70-82.
18. Krueger R.A. Analyzing and reporting focus group results 1998, Sage Publications, Thousand Oaks, California.
19. Krueger R.A. Focus groups: A practical guide for applied research 1988, Sage Publications, Newbury Park, CA, 197 pp.
20. Lockshin L., Jarvis W., d'Hauteville F., Perrouty J.-P. Using simulations from discrete choice experiments to measure consumer sensitivity to brand, region, price, and awards in wine choice. Food Quality and Preference 2006, 17(3-4):166-178.
21. Martinez-Gonzales M.A., Sanchez-Villegas A. The emerging role of Mediterranean diets in cardiovascular epidemiology: Monounsaturated fats, olive oil, red wine or the whole pattern?. European Journal of Epidemiology 2004, 19(1):9-13.
22. Meiselman H.L. A three-factor approach to understanding food quality: The product, the person and the environment. Food Service Technology 2003, 3:99-105.
23. Food choice, acceptance and consumption 1996, Blackie Academic and Professional, London. H.L. Meiselman, H.L.H. MacFie (Eds.).
24. Pérez-Jiménez F., Ruano J., Perez-Martinez P., Lopez-Segura F., Lopez-Miranda J. The influence of olive oil on human health: Not a question of fat alone. Molecular Nutrition & Food Research 2007, 51:1199-1208.
25. Saija A., Uccella N. Olive biophenols: Functional effects on human well-being. Trends in Food Science and Technology 2001, 11:357-363.
26. Shepherd R., Sparks P. Modelling food choice. Measurement of food preferences 1994, 202-226. Blackie Academic and Professional, London. H.J.H. MacFie, D.M.H. Thomson (Eds.).
27. Tuck K.L., Hayball P.J. Major phenolic compounds in olive oil: Metabolism and health effects. Journal of Nutritional Biochemistry 2002, 13:636-644.
28. Verbeke W., Ward R.W. Consumer interest in information cues denoting quality, traceability and origin: An application of ordered probit models to beef labels. Food Quality and Preference 2006, 17(6):453-467.
29. Verlegh P.W.J., Candel M.J.J.M. The consumption of convenience foods: Reference groups and eating situations. Food Quality and Preference 1999, 10(6):457-464.
30. Vossen P.M. Current opportunities in the California olive oil industry. Proceedings of the 2007 Plant and Soil Conference of the California Chapter of the American Society of Agronomy 2007, 157-167. (February 6 and 7. Radisson Hotel, Sacramento, CA).
31. Vossen P.M. World and California olive oil production 2009, University of California Cooperative Extension, Sonoma County, (Retrieved from: http://cesonoma.ucdavis.edu/files/71871.pdf).