Affect Consumer Preferences Research Articles

Factors affecting consumer preferences and purchasing behavior towards edible oil in El-Beheira Governorate

Factors affecting consumer preferences and purchasing behavior towards edible oil in El-Beheira Governorate

Meat and Blood Spots as a Quality Trait on Table Eggs: Causes and Solutions

Eggs are considered one of the most complete foods in the human diet, with their composition particularly rich in vitamins, minerals, fatty acids, and excellent biological value proteins. With widespread use in the food industry due to both its nutritional value and functional properties, the production of quality eggs is critical in terms of food safety and therefore consumer health. However, egg quality has different meanings for consumers and consumers' perception of quality varies depending on the purpose of use and their own preferences. One of the most important defects affecting consumer preferences in terms of internal quality characteristics in eggs is meat and/or blood spots. Although the formation of meat and blood spots depends on factors such as the hen age, health status, feeding and management, it also emerges as a hereditary trait, especially in brown layers. According to different breeding systems, producers try to reduce the formation of meat-blood spots in eggs with care and feeding measures to alleviate environmental stress. In addition, thanks to the developments in genetics and biotechnology, researchers and breeding companies have started to focus on the genetic background of meat-blood spot inclusions and to identify the genes affecting their formation. In this review, the occurrence and causes of meat-blood spots, one of the internal quality characteristics affecting consumer preferences in table eggs, were explained and suggestions to reduce the incidence were presented.

Loss-of-function mutation in anthocyanidin reductase activates the anthocyanin synthesis pathway in strawberry

Fruit color substantially affects consumer preferences, with darker red strawberries being economically more valuable due to their higher anthocyanin content. However, the molecular basis for the dark red coloration remains unclear. Through screening of an ethyl methanesulfonate mutant library, we identified a rg418 mutant, that demonstrated anthocyanin accumulation during early fruit development stages. Furthermore, the ripening fruits of this mutant had higher anthocyanin content than wild-type (WT) fruits. An analysis of flavonoid content in WT and rg418 mutant fruits revealed substantial changes in metabolic fluxes, with the mutant exhibiting increased levels of anthocyanins and flavonols and decreased levels of proanthocyanidins. Bulked sergeant analysis sequencing indicated that the mutant gene was anthocyanidin reductase (ANR), a key gene in the proanthocyanidin synthesis pathway. Furthermore, transcriptome sequencing revealed the increased expression of MYB105 during the early development stage of mutant fruits, which promoted the expression of UFGT (UDP-glucose flavonoid 3-O-glucosyltransferase), a key gene involved in anthocyanin synthesis, thus substantially enhancing the anthocyanin content in the mutant fruits. Additionally, mutating ANR in a white-fruited strawberry variant (myb10 mutant) resulted in appealing pink-colored fruits, suggesting the diverse roles of ANR in fruit color regulation. Our study provides valuable theoretical insights for improving strawberry fruit color.

PROFILING SENSORY PADA PRODUK COKELAT PT. KAKAO BHINNEKA SEJAHTERA (MOODCO FINE CHOCOLATE) DENGAN METODE RATE-ALL-THAT-APPLY (RATA)

Chocolate is a processed food product based on cocoa beans which is processed using a machine. Differences in processing raw materials can produce different sensory characteristics that can affect consumer preferences. In this study, sensory descriptive analysis was carried out using the Rate-All-That-Apply (RATA) method to determine sensory profiles and to determine differences in sensory attributes of white chocolate (Kokoken Gulo Kaluku), milk chocolate (Arai), and dark chocolate (Idi' Cara'de). Based on the results, there are 4 attributes that are the same in each chocolate variant, namely glossy, snap, hardness, and mouthfeel melting. Kokoken Gulo Kaluku and Arai have the highest intensity on the mouthfeel melting attribute, while Idi' Cara'de has the highest intensity on the glossy attribute.

Evaluation of Social Media Tools in Health Tourism Marketing with Multi Criteria Decision Making Methods

Today, countries are turning to alternative tourism types due to the destructive and corrosive effect of mass tourism. Various factors in the global market affect consumer preferences and shape their demands. This situation leads countries to seek alternative tourism types. While developed countries tend to focus more on sports tourism, the rising value of health tourism stands out for developing countries. The high costs of healthcare services in developed countries, waiting times, and the lack of many health services offered by insurance companies lead consumers to outsource their helthcare needs. Relationship marketing plays a key role in health tourism services, and consumers seek first-hand answers to their questions. The health sector's sensitive and complex structure informs and raises consumers' awareness on the axis of relational marketing dimensions. This study aims to via multi criteria decision making to determine and rank the social media channels used in health tourism marketing. While the criteria weights are determined by the Best-Worst Method, the priority order of social media channels is determined by COmbinative Distance-based ASsessment. Expert opinions were consulted during the criteria determination and the ranking of the alternatives. As a result of the analyses, the importance of social media is emphasised once again. Social media tools, especially through mobile application applications, shape the age with the audience it reaches, the distribution between regions, the time spent and the information transmitted. The need for socialisation accelerates the development of technology with the rapid orientation of people towards this field. In this case, youtube, which has gained momentum with the number of users and the use of visual and auditory elements together, holds the leadership in the reflection of relational marketing on health tourism today, as it creates space for all segments, even though information pollution is experienced.

Pengaruh Distrupsi Digitalisasi Terhadap Preferensi Konsumen: Studi Kasus pada Mahasiswa Tazkia di Pasar Dramaga

The purpose of this research is to analyze the influence of digital disruption on consumer preferences in product or service selection. This study utilizes the Structural Equation Modeling Partial Least Square (SEM-PLS) model. The results indicate that digital disruption significantly affects consumer preferences. Changes in consumer behavior triggered by digital advancements, such as the ease of shopping through online platforms, are crucial factors influencing consumer preferences. However, in this context, the influence of price on consumer preferences is not significant. Although important, price is not the primary factor in purchasing decisions, as other factors such as product quality, service, and halal labeling have a greater influence. Halal certification is also an important consideration for consumers, as it reflects values of halalness and cleanliness that are deemed important. This study provides valuable insights for businesses in understanding the impact of digital disruption on consumer behavior and implementing appropriate marketing strategies to enhance consumer preferences.

Interactions among key aroma compounds and the influence of taste substances on aroma perception in Gouda cheese

The compounds 2,3-diacetyl, acetoin, hexanoic acid, and isobutyric acid are key aroma contributors significantly affecting consumer preference for Gouda cheese. However, the interaction mechanisms among these aroma compounds and the influence of taste substances on their perception remain unclear. In this study, the olfactory thresholds of these aroma compounds were first determined using systematic analysis based on flavoromics. The interactions between these key aroma compounds and the effects of taste substances on their perception in Gouda cheese were then investigated using S-curve, σ-τ plot, and aroma intensity methods. The thresholds for 2,3-diacetyl, acetoin, hexanoic acid, and isobutyric acid were found to be 0.203 mg/kg, 1.046 mg/kg, 0.673 mg/kg, and 2.710 mg/kg, respectively, in a simulated Gouda cheese matrix. Interaction studies revealed synergistic effects between 2,3-diacetyl and acetoin, as well as between hexanoic acid and isobutyric acid. Additionally, the aroma-taste sensory interaction study indicated that the enhancement of 2,3-diacetyl and acetoin aromas was most pronounced at sodium chloride concentrations of 0.95 g/100 g or 1.50 g/100 g and sucrose concentrations of 10.00 g/100 g or 15.85 g/100 g in the Gouda cheese matrix. These findings provide theoretical support and practical references for improving the aroma quality of Gouda cheese.

The rental‐function effect: How does product acquisition mode affect consumer preference relating to product attributes?

The rental‐function effect: How does product acquisition mode affect consumer preference relating to product attributes?

The pseudo-type response regulator gene Clsc regulates rind stripe coloration in watermelon1

The color and pattern of watermelon's rind are crucial external traits that directly affect consumer preferences. Watermelons with stripes having a stronger color than the background rind are ideal for studying plant stripes, while there is still limited knowledge about the genetic mechanisms underlying stripe coloration due to the lack of germplasm resources. In this study, we focused on a watermelon germplasm with colorless stripes, and genetic analysis revealed that the trait is controlled by a single recessive gene. The gene Clsc (Citrullus lanatus stripe coloration), which is responsible for the colorless stripe, was confined into a 147.6 kb region on chromosome 9 by linkage analysis in a large F2 mapping population. Further analysis revealed that the Cla97C09G175170 gene, encoding the APRR2 transcription factor, plays a crucial role in determining watermelon's colorless stripe phenotype and was deduced to be related to chlorophyll and chloroplast development. Based on the physiology experiment results, it can be inferred that Cla97C09G175170 may significantly influence chloroplast development and chlorophyll synthesis in watermelon. The results of this study will be helpful for better understanding the molecular mechanism of stripe coloration in watermelon and for the development of marker-assisted selection (MAS) for new watermelon cultivars.

Pengaruh Promosi dan Harga terhadap Keputusan Pembelian Ayam Penyet Nasi Tutug Oncom Setu Melalui Aplikasi Gofood

Tutug Oncom is a small restaurant that sells Tutug Oncom rice in the Bekasi area. This research aims to influence promotions and prices on purchasing decisions for Ayam Penyet Nasi Tutug Oncom via the Gofood application. Using the research method using the Partial Least Square (PLS) quantitative approach via SmartPLS 4.0, data from 100 respondents was analyzed to test the proposed hypothesis. The analysis results show that Gofood promotions, especially through advertising and price discounts, significantly influence purchasing decisions. This shows that effective promotional strategies can increase consumer interest in choosing Ayam Penyet Nasi Tutug Oncom via the Gofood platform. Furthermore, price factors also proved to be important, with price advantages and competitive pricing positively affecting purchase decisions. The managerial implications suggest that companies should consider relevant promotional strategies and competitive pricing to maximize product appeal in the online market. The study also reveals the dominant consumer profile, with the majority of respondents aged 21-25 years, mostly female, and predominantly students. These findings indicate that the younger generation, especially those actively using technology, are the primary target in digital marketing strategies employed by Gofood. This research not only provides insights into the factors influencing purchase decisions in the context of food delivery applications but also offers a foundation for further studies to explore other variables that may affect consumer preferences online.

Commodification of Religion in Marketing Communication for Sharia-Compliant Properties

This study explores the influence of integrating religious values and the use of religious symbols in marketing Sharia-compliant properties on consumer purchase decisions. Employing a netnographic method, this analysis observes consumer interactions on the Instagram account @shariagreenland, revealing how spiritual resonance and the commodification of religious symbols affect consumer preferences and behavior in the property sector. The findings reveal that religious symbols are strategically used in the marketing of Sharia-compliant properties, not only to support religious identity but also as a tool to create added value in consumer perception. These symbols are integrated into various marketing aspects, from property branding using the term “Islamic Housing”, to payment systems and facilities that comply with Islamic law, indicating the occurrence of religious commodification. Furthermore, this research identifies marketing strategies that commodify religious symbols as a major differentiating factor influencing consumer interest. The results of this study provide important insights for property developers in formulating effective marketing strategies, emphasizing the need for an authentic and transparent approach in integrating religious values into their product offerings. These findings contribute to the literature on consumer behavior in the context of Sharia-compliant properties and highlight broader social and cultural dynamics surrounding the commodification of religion in contemporary marketing.

Impact of Drip Irrigation with Recycled Wastewater on Aromatic Compound Composition in Capia Pepper (Capsicum annum L.)

In recent years, treating and reusing polluted water for agricultural irrigation has become essential to ensuring water and food sustainability. In addition to the factors affecting human health in vegetables and fruits irrigated with treated wastewater, factors affecting consumer preferences, such as flavor and phenolic compounds, should also be examined. This study investigates the effect of treated wastewater irrigation on the aromatic compounds and phenolic composition of capia pepper, which holds a significant position and is extensively used in various food products in the food industry. Drip irrigation with treated and untreated wastewater from the Kalecik Wastewater Treatment Plant was applied to two pepper varieties in the Kalecik district of Ankara, Türkiye. This research found that wastewater irrigation impacted certain aroma components, including para-dichlorobenzene, alpha-cubebene, hexanoate, alpha-farnesene, limonene, isoamyl butyrate, squalene, and alpha-copaene, which contribute to the distinct aroma and fragrance of capia peppers. Total phenolic content, pH, and soluble solids were found to be high in peppers irrigated with wastewater, and it was observed that these parameters increased as the treatment levels of the wastewater decreased. The highest results were obtained in capia peppers irrigated with wastewater. Results indicate that heavy metal levels in peppers align with permissible limits, confirming the usability of both water sources. In the face of global water scarcity and the challenge of feeding an ever-growing population, studies like this offer valuable insights into sustainable and well-informed agricultural practices.

DECODING BRAZIL’S BEEF INDUSTRY – AN IN-DEPTH MARKET ANALYSIS UNVEILING MARKET DRIVING FORCES AND THE MEAT REVOLUTION

This case study provides a comprehensive analysis of Brazil’s beef industry, with a specific focus on the economic drivers of supply and demand. The research explores the intricate relationship between supply and demand and investigates the economic factors that shape the industry’s growth. The study examines how external economic conditions impact the industry and delves into the rise of JBS, the prominent Brazilian conglomerate that has played a significant role in the industry’s global expansion since its establishment by Jose Batista Sobrinho in 1953. Furthermore, the analysis considers the internal and external factors that significantly influence Brazil’s thriving beef industry, particularly the delicate balance between domestic demand and the surplus generated by robust beef exports. The driving forces behind beef production and consumption in Brazil, including high levels of exports to China, inelastic domestic demand rooted in cultural significance, economic conditions affecting consumer preferences, and Brazil’s focus on increasing production capacity and exporting, all contribute to ongoing imbalances in the supply-demand relationship. Understanding these driving forces is crucial for addressing the imbalances in the Brazilian beef industry’s supply-demand dynamics.

A feature extractor for temporal data of electronic nose based on parallel long short-term memory network in flavor discrimination of Chinese vinegars

Volatile flavor is a key indicator of food quality which can directly affect consumer preference and purchase intention. Electronic nose is considered as a promising intelligent sensory analysis tool for food flavor assessment, however, extracting effective features from the gas sensor array is still a major challenge, which largely determines the performance of subsequent classifiers. Here, a parallel long short-term memory (LSTM) network is proposed as a feature extractor for automatically extracting features from the whole time series of sensor responses in flavor discrimination of five Chinese vinegars. The network was trained by the temporal data from the sensor array and yielded different feature patterns corresponding to different vinegars, which were then fed to other conventional classifiers for pattern recognition. We also evaluated the influence of the extracted feature dimension that is related to the dimension of the hidden state of the LSTM layer on the classification performance. The results indicate that a larger dimension of extracted feature is unnecessary for promoting classification accuracy, instead, the optimum dimension 4 of the hidden state gives the highest accuracy of 95.8% in this application under the softmax evaluator. Moreover, much higher accuracies were obtained when combined with other sophisticated classifiers such as support vector machine. The results demonstrate that the proposed network is competent to extract features directly and automatically from the temporal data of the electronic nose.

Crossmodal compensation: Sensory discomfort affects consumer preferences across modalities

AbstractConsumers are frequently exposed to uncomfortable sensory circumstances (e.g., hot weather and noise pollution), yet little research has examined how such discomfort might systematically shape preferences. Drawing from research on crossmodal associations, we propose and empirically support a discomfort‐driven crossmodal compensation effect in which consumers exposed to uncomfortable atmospheric sensations in one modality (e.g., loud noise) compensate through product choices across other modalities (e.g., choosing visually “quiet” products). Across five studies, we document the consequences of this phenomenon on actual (studies 1 and 2) and hypothetical (studies 3, 4, and 5) consumer choices and preferences. Further, we demonstrate that a desire to reduce sensory discomfort drives this crossmodal compensation effect, and the spillover only manifests when individuals are unable to adjust within the initially disturbed modality. Our research contributes to the literature on goal theory and crossmodal associations by demonstrating that discomfort experienced in one modality can systematically affect product preferences in other modalities.

Aroma profiles of shalgam: Effect of purple carrot (Daucuscarota) amount.

Shalgam is a fermented product characterized by its color and aroma compounds. However, there is no standard regarding the amount of use of purple carrot, which is the major raw material in production and affects the fermentation and aroma compounds of the product. This present research was designed to examine the effect of purple carrot concentrations on aroma compounds, which are one of the most important characteristics that reflect the quality characteristics of shalgam and affect consumer preferences. Aroma compounds in shalgam juices produced using five different amounts of carrots were analyzed by gas chromatography-flame ionization detector-mass spectrometry (GC-FID-MS). As expected, since the difference between the produced shalgam beverages was only the amount of purple carrots, a qualitative similarity and a quantitative difference were determined in the aroma profiles in general. In the aroma categories defined, terpenes (26 compounds) were the most abundant compounds, followed by esters (17 compounds) and higher alcohols (11 compounds). 88 aroma compounds have been identified in shalgam, and a total of 28 ACs, including 7 terpenes, 7 esters, 3 alcohols, 4 volatile acids, 3 volatile phenols, 1 lactone, 1 norisoprenoid, and 2 naphthalenes, were detected for the first time. The concentration of aromas in the samples varied from 5471.5 to 6490.1 μg/L (p < .05). According to principal component analysis, it was determined that the correlation between the position of the shalgam samples in the coordinate system and the aroma groups was significant. This study shows that purple carrots also affect the aroma compounds of shalgam beverages.

Karakteristik Sensori Produk Kopi 2 In 1 Komersial Menggunakan Metode Check-All-That-Apply (CATA)

The coffee industry in sachets is booming. Understanding the characteristics of product and what consumers want is the key to the success of the product developed. The purpose of this study was to obtain sensory profile information on commercial coffee 2 in 1 product using the CATA (Check-All-That-Apply) method. The testing method is divided into two, namely determining the sensory attributes of coffee by trained panelists through FGD (Focus Group Discussion) and CATA testing by consumer panelists including determining ideal attributes, coffee sample attributes and level of liking. The sensory attributes of coffee 2 in 1 based on FGD results for CATA testing are sweet aroma, acid aroma, roasted aroma, coffee aroma, caramel aroma, sweet taste, acid taste, bitter taste, caramel taste, coffee taste, watery body, thickness body, brown color, sandy texture, aftertaste bitter, aftertaste acid, and aftertaste sweet. The ideal coffee 2 in 1 product according to panelists should have a brown color, coffee aroma, coffee taste, roasted aroma, and sweet taste attributes. Attributes that affect consumer preferences are sweet taste, watery body, aftertaste sweet, coffee aroma, and brown color. The attributes of acid taste, acid aroma, and aftertaste acid are attributes that must not have and need to be considered for their existence. Product 235 has the highest level of favorability, which is 78%, while product 539 has the smallest percentage of 33%. Coffee 2 in 1 with ideal attributes according to consumers can still be developed further.

Genome-wide association analysis of eggshell color of an F2 generation population reveals candidate genes in chickens

Eggshell color is an important visual characteristic that affects consumer preferences for eggs. Eggshell color, which has moderate to high heritability, can be effectively enhanced through molecular marker selection. Various studies have been conducted on eggshell color at specific time points. However, few longitudinal data are available on eggshell color. Therefore, the objective of this study was to investigate eggshell color using the Commission International de L'Eclairage L*a*b* system with multiple measurements at different ages (age at the first egg and at 32, 36, 40, 44, 48, 52, 56, 60, 66, and 72 weeks) within the same individuals from an F2 resource population produced by crossing White Leghorn and Dongxiang Blue chicken. Using an Affymetrix 600 single nucleotide polymorphism (SNP) array, we estimated the genetic parameters of the eggshell color trait, performed genome-wide association studies (GWASs), and screened for the potential candidate genes. The results showed that pink-shelled eggs displayed a significant negative correlation between L* values and both a* and b* values. Genetic heritability based on SNPs showed that the heritability of L*, a*, and b* values ranged from 0.32 to 0.82 for pink-shelled eggs, indicating a moderate to high level of genetic control. The genetic correlations at each time point were mostly above 0.5. The major-effect regions affecting the pink eggshell color were identified in the 10.3–13.0 Mb interval on Gallus gallus chromosome 20, and candidate genes were selected, including SLC35C2, PCIF1, and SLC12A5. Minor effect polygenic regions were identified on chromosomes 1, 6, 9, 12, and 15, revealing 11 candidate genes, including MTMR3 and SLC35E4. Members of the solute carrier family play an important role in influencing eggshell color. Overall, our findings provide valuable insights into the phenotypic and genetic aspects underlying the variation in eggshell color. Using GWAS analysis, we identified multiple quantitative trait loci (QTLs) for pink eggshell color, including a major QTL on chromosome 20. Genetic variants associated with eggshell color may be used in genomic breeding programs.

Sustainability of insect-based feed and consumer willingness to pay for novel food: A stated preference study

In recent years, numerous studies have highlighted insects as a promising protein source for poultry feed, offering environmental benefits and improved animal welfare. However, insects are still considered unconventional in Western diets, limiting their acceptance among consumers. This study examines to what extent information on animal welfare and environmental benefits of insect-based feed can counteract factors like neophobia and established food habits, hence enhancing consumer acceptability of novel poultry products from animals fed with insect-based feed. A contingent valuation survey involving 512 Italian consumers divided into four groups was conducted: a control group with no information, an animal welfare information group, an environmental information group, and a group receiving both sets of information. Results indicate that providing information about the advantages of insect-based feed can reduce consumer reluctance towards the innovative product. Moreover, information on environmental benefits affects consumer preferences more than information on animal welfare.

Chinese consumer preference for beef with geographical indications and other attributes

As the demand for beef products grows in the Chinese market, understanding consumer preferences for beef, especially those related to quality labelling, is essential. The recent agreement between China and the European Union to promote Geographical Indications (GIs) provides a new insight into preferences for beef with quality labelling. This paper assesses consumer preferences for beef products with GIs and other attributes. A nationwide survey is conducted including 1210 respondents in China by a choice experiment attributing GI label, ‘green’, ‘hazard-free’, and ‘organic’ labels, feeding regimes (grain-fed, grass-fed), country of origin (China, Ireland, Australia, Brazil), and price (30, 40, 80, 100 ¥/500 g). The random parameter logit model with error component reveals that Chinese consumers have a significant preference for grain-fed beef and domestic beef, and they are willing to pay a premium price for GI-labelled beef compared with other attributes. The interaction between GIs and country of origin is included to indicate the positive price impact of GIs on imported beef products. Demographic factors such as place of residence and occupation are found to affect consumer preferences for GIs.