Influence of consumption temperature and brand on sensory perception and acceptability of commercial butter

Microgreens are an emerging functional food crop with promise for sustainably diversifying global food systems, facilitating adaptations to urbanization and global climate change, and promoting human health. Previous work suggests microgreens have high nutritional quality, low environmental impacts, and broad consumer acceptance. For better reception into the global food system and increased per capita consumption, research is needed to elucidate consumer acceptance of various microgreens species, including factors contributing to their acceptance or lack thereof. Using a consumer panel (n = 99), this study evaluated consumer sensory perception and acceptability of six microgreens species (arugula, broccoli, bull's blood beet, red cabbage, red garnet amaranth, and tendril pea), and potential drivers and barriers to consumer acceptance. All microgreens species received high mean liking scores for acceptability by consumers (means ranged from highly acceptable to slightly acceptable), with more distinct differences across microgreens species for flavor and overall acceptability, which appeared to be driven by specific sensory properties. Data from principal component analysis demonstrated that high acceptability scores were associated with higher intent to purchase microgreens and negatively associated with food neophobia. Participants indicated that factors such as knowledge and familiarity of microgreens, cost, access/availability, freshness/shelf life, among other factors, influence their intention to purchase microgreens. These findings suggest that further integration of microgreens into the global food system will be met with high consumer acceptability, but needs to be aligned with enhanced consumer education regarding microgreens, as well as considerations of cost, availability/access, and freshness/shelf life. PRACTICAL APPLICATION: Researchers investigated consumer sensory perception and acceptability of six microgreens species (arugula, broccoli, bull's blood beet, red cabbage, red garnet amaranth, and tendril pea), and potential drivers and barriers to consumer acceptance. All microgreens tested had high consumer acceptability, but certain factors such as sensory perception and food neophobia impacted their acceptability. Additionally, participants indicated that factors such as knowledge, access and availability, cost, freshness, and shelf life may impact the purchasing of microgreens and thus are important factors to consider for further integration of this emerging functional food crop into the global food system.

PurposeThis study aims to investigate how two different types of brand-to-brand dialogues – “roasting” versus “toasting” – impact consumers’ brand perceptions, particularly perceived entertainment, and influence brand attitudes.Design/methodology/approachThe research design comprises four studies. The preliminary study involves Web scraping to gauge consumer perception about the two communication approaches followed by two well-known brands. Study 1 involves an online experiment to compare these communication types within each brand tested in the pilot study and examines the mediation effect of perceived entertainment. Study 2, also an online experiment, investigates the role of message neutralization, demonstrating that “roasting” can be acceptable when the humor is neutralized. Study 3 further tests the effects of neutralized “roasting” at different levels of brand familiarity and personality.FindingsRoasting can lead to more favorable consumer perceptions than toasting. The effect can be explained by roasting’s higher level of perceived entertainment. However, this positive outcome is contingent on the successful neutralization of the aggressive humor in the “roasting” messages. When it comes to brand familiarity and personality, familiar brands benefit more from neutralized “roasting,” whereas brand personality does not have a strong influence.Research limitations/implicationsThe findings suggest that “roasting” can be effective when messages are neutralized, and “toasting” works best when spontaneous and genuine. It highlights how brand familiarity and personality influence consumer reactions, thus, offering strategic insights for both established and lesser-known brands. The study also prompts further research to examine other brand traits, cultural factors and behavioral dimensions in brand-to-brand dialogue, signifying the complexity and richness of this growing research area.Practical implicationsThis study advises lesser-known brands to adopt “toasting” strategies to build a positive image, while established brands can try “roasting,” ensuring message neutrality to avoid negativity. The research emphasizes the role of brand familiarity and personality in shaping brand dialogues. Marketers must consider these to make humor strategies effective and bolster positive brand image.Originality/valueThis research uniquely examines message neutralization through contextual cues as a strategy brands can use to aid their sensitive dialogues with others on social media. The findings provide new insights into how brands can use different types of messages in digital communications to attract consumers and ensure positive reception, offering valuable guidance for academics and practitioners in brand-to-brand dialogue.

Application of sensory evaluation in food research

ABSTRACTA randomized complete block design was utilized to evaluate the effects of baking and frying on the quality and sensory acceptability of chicken nuggets formulated with rice and wheat flour. It was also determined if reheating method (baking versus microwaving) affected sensory quality and if storage time (90 days) impacted product quality. Substitution of wheat flour with rice flour did not affect (P > 0.05) product quality or consumer acceptability, but frying improved (P < 0.05) sensory acceptability when compared with baking. Sensory descriptors and acceptability testing revealed that microwave reheating negatively affected baked treatments but did not impact fried treatments. Chicken nugget treatments could be stored for 90 days without negatively affecting product quality. This research revealed that rice flour could be utilized in the formulation of chicken nuggets and that chicken nuggets could be prepared by baking if they were also reheated in an oven.PRACTICAL APPLICATIONSRice flour was an acceptable substitute for wheat flour in the formulation of baked and fried chicken nuggets, and these nuggets could be consumed by individuals who either have celiac disease or a wheat allergy. Baked chicken nuggets had good sensory quality if they were reheated in an oven, but sensory properties that are important to quality were diminished if the nuggets were reheated in the microwave. Fried chicken nuggets were highly acceptable to consumers and had excellent sensory properties whether they were reheated using the microwave or the oven. Sensory and instrumental quality of baked and fried chicken nuggets that were formulated with rice or wheat flour did not change over 90 days of storage.

This study on the influence of branding on product preference: case study of selected consumers of fashion design and fabrics in Awka, Anambra State, Nigeria and specifically students of Faculty of Management Sciences, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria. Branding as it were has gone beyond its traditional concept and scope. It is no longer just about promoting a product or service but about building emotional connections with one’s audience (Marty Neumeirer 2023). It now involves immersive experiences and emotional connections with storytelling creating solutions to customers problems. The objectives of this study were to determine how branding influence consumer preference on fashion design and fabrics within the focused population of the study as aforementioned. The sample size of the respondents was 367 using Taro Yamane ‘s formula. Instrument for data collection was structured Questionnaires. Out of 367 questionnaires distributed, 360 were duly returned, while 7 were not returned. The survey research method was adopted for the study while Chi-square distribution for goodness of fit was used to test the hypothesis. The sources of data used in this study, were primary and secondary data. Analytically, the study shows that there is significant relationship between effective branding and consumer preference of product, while highlighting the significant relationship between branding and consumer perception, as well as the significant relationship between purchasing decision of a consumer and branding. In conclusion, the study established that branding is a key component of the marketing system and plays an important role in shaping product preference by creating an emotional and rational connection with consumers.

Sexuality Among Chinese Mental Health Consumers in Halfway Houses of Hong Kong

This study examined the sexuality of Chinese mental health consumers in halfway houses by incorporating the perspectives of consumers and staff. A total of 193 consumers and 88 staff from 11 halfway houses in Hong Kong completed surveys about sexual needs, attitudes, and expression. Chi square analyses and t tests examined group differences. Needs related to nine sex-related activities were examined: finding a partner, dating, marriage, procreation, use of sex workers (persons who exchange sex for money), viewing pornography, masturbation, intimate physical contacts, and sexual intercourse. From 14% to 49% of consumers reported needs related to the nine activities. Acceptance of activities was higher among staff, and consumers were more conservative in sexual attitudes. Staff's members' reported level of sexual knowledge and level of comfort in addressing sexual issues were higher than consumers' reports of their own knowledge and comfort. The findings can inform the development of sexuality training programs for staff and consumers in halfway houses.

Doenjang is a traditional Korean soybean‐based fermented food. Previous research indicates that appearance‐related characteristics, such as color, number of beans, and bean‐to‐paste ratio, and moisture content, influence consumers' perceptions of traditional doenjang. The objective of this study was to determine the influence of appearance characteristics on consumer preference and gu‐soo perception of doenjang. Four commercially available doenjang products from the same brand were selected, and appearance‐related characteristics including color, the number of soybeans in a paste, and electronic eye color measurements were measured. Descriptive sensory analysis using a highly trained panel (n = 5) was conducted, followed by consumer acceptance testing (n = 76). Samples highly liked by consumers had strong sweet taste, and least like doenjang had darker color and greater numbers of beans in a paste. However, doenjang samples that were highly liked by consumers are not necessarily the samples perceived as gu‐soo by consumers. While manufacturers' use of gu‐soo to describe the sensory characteristics of doenjang is a common practice, this study reveals a disparity between consumers' perceptions of gu‐soo and the manufacturer's advertising of gu‐soo. This study reports divergence between the results for overall liking of doenjang and consumers' perception of the product being considered gu‐soo.Practical ApplicationsThe term “gu‐soo” is widely used in Korea to describe the flavor characteristics of doenjang. This study focuses on factors affecting consumer acceptance and gu‐soo perceptions of doenjang, revealing that the appeal of doenjang to the consumer does not necessarily align with consumers' perception of doenjang being gu‐soo. The divergent sensory directions of consumer acceptance and doenjang being perceived as gu‐soo suggest a potential change in direction in marketing doenjang in Korea.

With the rapid development of China's e-commerce market, e-commerce leaders are playing an increasingly crucial role in a highly competitive environment. Marketing attributes, such as brand influence, customer service quality, and marketing strategies, have become key factors in shaping consumer perception. This paper aims to explore how these marketing attributes affect consumer cognition and behavior in China. By analyzing existing literature and market data, this study presents a conceptual framework that highlights how brand influence affects purchasing decisions by enhancing consumer trust; how customer service improves brand image through increased consumer satisfaction and loyalty; and how effective marketing strategies alter consumer purchase intentions through personalized recommendations and promotional activities. The paper also examines the unique characteristics of the Chinese market, such as cultural differences and market environment, and provides practical recommendations for e-commerce leaders. Finally, the paper suggests directions for future empirical research to further validate these conceptual assumptions.

With the rapid development of China's e-commerce market, e-commerce leaders are playing an increasingly crucial role in a highly competitive environment. Marketing attributes, such as brand influence, customer service quality, and marketing strategies, have become key factors in shaping consumer perception. This paper aims to explore how these marketing attributes affect consumer cognition and behavior in China. By analyzing existing literature and market data, this study presents a conceptual framework that highlights how brand influence affects purchasing decisions by enhancing consumer trust; how customer service improves brand image through increased consumer satisfaction and loyalty; and how effective marketing strategies alter consumer purchase intentions through personalized recommendations and promotional activities. The paper also examines the unique characteristics of the Chinese market, such as cultural differences and market environment, and provides practical recommendations for e-commerce leaders. Finally, the paper suggests directions for future empirical research to further validate these conceptual assumptions.

Development of a sensory quality index for strawberries based on correlation between sensory data and consumer perception

The influence of Country-of-origin on consumers’ perceptions and buying decisions is an extensively researched area. The goal of this study is to clarify the factors affecting the consumers’ purchasing decision of electronic consumer products. Furthermore this research aims to investigate the differences of these factors between developed countries, BRIC countries and the Four Asian Tigers with focus on the Country of origin and brand. The research uses a questionnaire to collect data and the one-way ANOVA to analyze the data. Significant differences in the importance of factors influencing the purchasing decision of consumer electronics have been found, which suggests that the influence of quality cues of consumer electronics differs based on the economic maturity of a country group’s market. Furthermore it was found that brand and country-of-origin have great influence on the purchasing decision when buying consumer electronics.

The effects of beef genetics and finishing system on color and sensory attributes of longissimus dorsi steaks were evaluated. Steaks were from Red Angus (RA, n = 30) and RA x Akaushi (AK, n = 30) fed with a mixed-species pasture forage (GRASS) or a total mixed feedlot ration (GRAIN). Animals were slaughtered at 18 (GRAIN) and 26 (GRASS) mo. Rib sections (11th and 13th) were collected 48 h postmortem from the left side of each carcass, cut into two 2.54 cm-thick steaks, vacuum packaged, and aged 14 d. One steak was frozen until water holding capacity and Warner Bratzler shear force (WBSF) analysis. The other fresh steak was evaluated for instrumental color and cooked for consumer panelists (n = 105) to evaluate flavor, texture, juiciness, and overall acceptability using a 9-point hedonic scale (1 = dislike extremely and 9 = like extremely). There was no difference between beef genetics. GRASS had higher chroma (more color saturation) and a* values (redder) compared to GRAIN treatment. There was genetics x diet interaction for hue angle and L* values, where RA had greater hue angle than AK in GRAIN (P = 0.01) and AK had greater L* (lighter, P < 0.01) than RA in GRASS. The GRASS-finishing reduced beef steaks thawing (-20 %) and cooking (-12.8 %) loss compared to GRAIN-finishing (P < 0.05). There were no differences (P > 0.05) in WBSF between finishing systems. Steaks from GRAIN received the greatest ratings (P < 0.01) for flavor, texture, juiciness, and overall acceptability compared to GRASS. Results indicate that the color attributes were influenced by finishing system. Furthermore, beef finishing system had a marked impact on steaks’ sensory attributes and consumer acceptability. The favorable results for texture and juiciness in GRAIN, which likely impacted overall acceptability, may be related to high marbling.

In marketing, product packaging is very significant. Unforgettable speech influences consumer’s perception and ensures that customers keep coming back. For years, companies have been investigating how color influences purchasing decisions. Yellow color causes joy or fantasy, s - the beauty and perfect sensitivity of women's perfumes, cosmetics and lotions, black - strength and strength, and so on. The color that the company chooses for packaging influences the choice of the buyer and often influences whether consumers remember the product with love and whether consumers let it is bought again.

Vitamin A deficiency (VAD) is prevalent in South Africa, particularly among predominantly poor rural communities. Provitamin A (PVA)-biofortified crops could be used to address VAD; however, there are challenges of poor consumer acceptability. This study investigated the effect of replacing white maize and cream-fleshed sweet potato (CFSP) with PVA-biofortified maize and orange-fleshed sweet potato (OFSP), respectively, on consumer acceptability and perceptions of traditional dishes of rural communities in South Africa. Consumer acceptability of PVA-biofortified phutu (a crumbly maize porridge) served with either curried cabbage, chicken or bambara groundnut, separately, and boiled OFSP was evaluated by black South African adults (n = 120) using a five-point facial hedonic scale. Focus group discussions (FGDs) were conducted with 56 subjects recruited from the consumer panel to assess consumer perceptions of the food samples. The majority of the participants rated the composite dishes containing PVA-biofortified phutu as “4 = good” and the acceptability of the composite dishes varied significantly (p < 0.05). Compared to other age groups, the 50–59-year age group showed higher preference for white phutu and chicken curry, whereas the 30–39-year age group showed higher preference for PVA-biofortified phutu and chicken curry. The acceptability of OFSP and CFSP was similar. The study participants showed positive perceptions of the OFSP, as well as PVA-biofortified phutu if served with either curried chicken or cabbage. The findings suggest that PVA-biofortified maize and OFSP can replace white maize and CFSP, respectively, in selected traditional dishes of the rural communities studied to alleviate VAD.