Do Consumers Evaluate New and Existing Fruit Varieties in the Same Way? Modeling the Role of Search and Experience Intrinsic Attributes

IF 3.6 Q2 BUSINESS
R. Uribe, R. Infante, C. Kusch, L. Contador, Igor Pacheco, K. Mesa
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引用次数: 6

Abstract

ABSTRACT Studies have demonstrated the significance of intrinsic sensory attributes on consumer responses to fruits. This paper evaluates the effects on consumers of intrinsic characteristics on new and existing fruit varieties. Fruit consumers were exposed to and tasted a new or an old variety of fruit and rated its intrinsic search and experience attributes, as well as their satisfaction and purchase intention. Results indicated, firstly, that search and experience intrinsic attributes significantly predicted satisfaction and purchase intention. Secondly, the examination of differences between existing and new varieties showed not only a general similarity but also some differences: search attributes played a more relevant role in the purchase intention among existing varieties, and experience qualities were more important for new varieties in terms of satisfaction. It was observed that new varieties were preferred over existing ones. Results are discussed in terms of their implications for consumer behavior study and for managers.
消费者对新水果和现有水果品种的评价是一样的吗?搜索和体验内在属性的角色建模
研究表明,内在感官属性对消费者对水果的反应具有重要意义。本文评价了新旧水果品种内在特性对消费者的影响。水果消费者接触并品尝了一种新的或旧的水果品种,并对其内在搜索和体验属性以及满意度和购买意愿进行了评分。结果发现,搜索和体验内在属性对满意度和购买意愿有显著的预测作用。其次,对现有品种与新品种差异的考察发现,既有共性,也有差异:在现有品种中,搜索属性对购买意愿的影响更大,而在满意度方面,体验品质对新品种的影响更大。据观察,新品种比现有品种更受欢迎。研究结果对消费者行为研究和管理者的意义进行了讨论。
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来源期刊
CiteScore
5.70
自引率
6.90%
发文量
17
期刊介绍: From food promotion and advertising through new food product development and consumer behavior research, the Journal of Food Products Marketing provides timely, practical articles that keep food marketers on the cutting edge of their profession. The journal includes refereed research studies as well as opinions, guidelines, and speeches by practitioners that contribute to the better practice and understanding of food marketing. The journal provides a single forum for both food marketing academicians and food marketing practitioners.
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