A comparative study on the preferences of Spanish consumers towards the use of natural preservatives in different fruits

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference Pub Date : 2024-11-30 DOI:10.1016/j.foodqual.2024.105390

Federico Martínez-Carrasco , Olda Lami , Alberto Martín , Alejandro Hernández , Celia Sama-Berrocal , Francisco J. Mesías

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Abstract

This study aims to investigate the preferences of Spanish consumers regarding the use of natural preservatives in fruit, taking into account the different factors that may influence their purchase decision. Although preservatives are mainly used in packaged fruit, this study also considers other relevant factors in the purchasing process too, such as geographical origin and price. The study focuses on two of the most popular packaged fruits in supermarkets in Spain -plums and table grapes- with the aim of determining whether preferences are general for all fruits or whether they vary according to the type of product consumed. To carry out this study, a representative sample of Spanish consumers in terms of age and sex was surveyed. Results reveal that participants' preferences follow the same pattern for both fruits although with minimal differences in utility values. Generally, a growing consumer interest in healthier and more natural food options is found. However, even though theoretically consumers prefer natural preservatives, when put in purchase situation, they choose fruits without preservatives over those with natural ones.

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来源期刊

Food Quality and Preference 工程技术-食品科技

CiteScore

10.40

自引率

15.10%

发文量

263

审稿时长

38 days

期刊介绍： Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.