Consumers' Expectations of Liking, Emotional, Conceptual and Sustainability Characteristics of Dairy, Plant-Based and Sustainable Yoghurts

IF 1.6 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Sensory Studies Pub Date : 2024-11-06 DOI:10.1111/joss.12955

S. R. Jaeger, S. L. Chheang, F. Llobell, A. V. Cardello

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Abstract

An online survey of consumers' liking, emotional, conceptual and sustainability expectations in response to traditional, plant-based (PB), and sustainable yoghurt product names was conducted with 1206 New Zealanders. Results showed that consumers' sensory expectations are associated with hedonic and non-sensory expectations. Consumers' sensory, emotional, conceptual and sustainability ideations and the impact of these variables on expected liking parallel the findings from recent tests of tasted yoghurts. Per cognitive theories of predictive processing, the results support the hypothesis that judgments of sensory expectations may provide important insights into likely product perceptions. The results also support the notion that surveys of consumer product expectations can be a tool to obtain consumer insights about new products, including PB and sustainable alternatives. Since sensory expectations were associated with non-sensory expectations, modifying the sensory attributes of PB or other innovative yoghurt products may enhance consumers' conceptualizations of these products and improve their market acceptance.

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消费者对乳制品酸奶、植物酸奶和可持续酸奶的喜爱程度、情感、概念和可持续性特征的预期

我们对 1206 名新西兰人进行了一项在线调查，以了解消费者对传统酸奶、植物酸奶和可持续酸奶产品名称的喜好、情感、概念和可持续发展期望。结果显示，消费者的感官期望与享乐期望和非感官期望相关。消费者在感官、情感、概念和可持续性方面的想法以及这些变量对预期喜欢程度的影响与最近对已品尝酸奶的测试结果一致。根据预测处理的认知理论，研究结果支持这样的假设，即对感官期望的判断可能会对可能的产品认知提供重要启示。结果还支持这样一种观点，即对消费者产品期望的调查可以作为一种工具，用于获取消费者对新产品（包括无糖和可持续替代产品）的见解。由于感官期望与非感官期望相关联，因此修改果汁饮料或其他创新酸奶产品的感官属性可能会增强消费者对这些产品的概念，并提高其市场接受度。

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来源期刊

Journal of Sensory Studies 工程技术-食品科技

CiteScore

3.80

自引率

20.00%

发文量

审稿时长

18-36 weeks

期刊介绍： The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.