Flavoured oils virtually paired with culinary preparations: Exploratory survey on preferences and willingness to try and buy

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-03-08 DOI:10.1016/j.ijgfs.2025.101155

Rosalba Roccatello , Matilde Tura , Enrico Valli , Celeste Lazzarini , Tullia Gallina Toschi , Alessandra Bendini

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Abstract

In recent decades, the concept of food pairing has gained importance across various aspects of gastronomic science. Flavoured oils serve as an excellent case for exploring food pairing with specific culinary preparations. Simultaneously, as consumers increasingly prioritize sustainability in food production, the search for ingredients that are both sustainable and appealing has become essential for both producers and consumers. This study investigates the willingness to try (WTT) and buy (WTB) three oils flavoured with by-products from food production and explores consumers' preferences toward pairing these oils with different culinary preparations, all within a virtual context.

The dataset was analysed through Cochran's Q test to examine CATA (Check-All-That-Apply) data, with the objective of identifying the culinary preparations most frequently associated with each of the three oil types. Subsequently, six OLS (Ordinary Least Squares) models were implemented - two for each oil: one for WTT and one for WTB - to determine the drivers influencing each willingness. The exploratory survey, conducted with 333 Italian consumers, revealed key insights: first, how consumers pair these oils with various culinary preparations, offering valuable directions for practical sensory analysis, and second, highlight the factors that most influence WTT and WTB oils flavoured with agri-food by-products.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.