Factors For Consumer Acceptance Research Articles

Quantitative Trait Loci Mapping and Identification of Candidate Genes Linked to Fruit Acidity in Apricot (Prunus armeniaca L.).

Apricot breeding programs could be strongly improved by the availability of molecular markers linked to the main fruit quality traits. Fruit acidity is one of the key factors in consumer acceptance, but despite its importance, the molecular bases of this trait are still poorly understood. In order to increase the genetic knowledge on the fruit acidity, an F1 apricot population (‘Lito’ × ‘BO81604311’) has been phenotyped for titratable acidity and juice pH for the three following years. In addition, the contents of the main organic acids of the juice (malate, citrate, and quinate) were also evaluated. A Gaussian distribution was observed for most of the traits in this progeny, confirming their quantitative inheritance. An available simple sequence repeat (SSR)-based molecular map, implemented with new markers in specific genomic regions, was used to perform a quantitative trait loci (QTL) analysis. The molecular map was also anchored to the recently published apricot genome sequence of ‘Stella.’ Several major QTLs linked to fruit acidity-related traits have been identified both in the ‘Lito’ (no. 21) and ‘BO81604311’ (no. 13), distributed in five linkage groups (LG 4, 5, 6, 7, and 8). Some of these QTLs show good stability between years and their linked markers were used to identify candidate genes in specific QTLs genomic regions.

Consumer acceptance of genetic-based personalized nutrition in Hungary

BackgroundDespite the increasing number of personalized nutrition services available on the market, nutrigenomics-based level of personalization is still the exception rather than a mainstream activity. This can be partly explained by various factors of consumer acceptance of the new technology. While consumer attitudes toward genetic tests aiming to reveal the risks of a predisposition to various illnesses have already been examined by several research studies worldwide; consumer acceptance of nutrigenomics-based personalized nutrition has only been examined by a significantly lower number of papers, especially in the Central and Eastern European region.ObjectiveThe purpose of this paper is to examine consumer acceptance of genetic-based personalized nutrition in Hungary. Therefore a national representative survey was conducted involving 1000 individuals. The starting point of the model used is the assumption that the consumer acceptance of personalized nutrition is influenced by its consumer perceptions, which are affected by psychological processes that, in a more general sense, determine acceptance of food innovations.ResultsThe results show that 23.5% of respondents accept genetic test-based personalized nutrition. Women were found to reject the new technology in a significantly smaller proportion than men. The relationship between other demographic variables (i.e. age groups, education and subjective income level) and the perception of genetic-based personalized nutrition is also significant. Our results indicate that it is perceived cost/benefit that is most strongly related to genetically based personalized dietary preferences, followed by perceived risk and subjective norms. Perceived uncertainty and perceived behavioural control, however, have only a weak relationship with genetic-based personalized dietary preferences.ConclusionsCompared with the magnitude of the effect of socio-demographic criteria, it can be concluded that, on the whole, psychological processes in the individual have a greater influence on the development of preferences for genetic-based personalized nutrition than any socio-demographic factor. This also confirms the trend that there are more and more value-added products or value propositions (where a significant part of the value added is to be found in product innovation), for which psychological characteristics are/should be given more emphasis among the segmentation criteria.

Customer Acceptance of Self-service Technologies in Retail : A Case of Convenience Stores in China

This paper investigates how firms increase customer acceptance of self-service technologies in retail, and the impact of self-efficacy on customer experience, satisfaction, and loyalty. We conducted our empirical research by administering 308 questionnaires to customers of self-service convenience stores in China. We employed a structural equation model to analyze the relationship between service quality, revisit intention, and word of mouth. The results indicate that perceived service quality significantly influences customer satisfaction, with the service quality of self-service retail and experience value being important factors in consumer acceptance of self-service retail stores. Additionally, we investigated the relationship between customer experience value, satisfaction, and loyalty, and found that self-service retail stores exert a significant impact on perceived self-efficacy. Informed by the research on customer acceptance of self-service technologies in retail, promoting further development of self-service retail technologies can effectively aid companies in generating profit while offering more convenience to customers.

Short communication: Volatiles in microfluidized raw and heat-treated milk

As innovative processing equipment is introduced to milk processing, it is essential to determine its effect on milk aroma, a critical factor in consumer acceptance of the final dairy product. Microfluidization is known to cause severe high-pressure homogenization of milk fat and, although severe processing is known to release undesired aromas, no information is available on the levels of the volatile compounds in milk immediately after microfluidization. We hypothesized that microfluidization would alter levels of volatile compounds in milk that may affect aroma. The concentration of 11 selected volatile compounds in raw, thermized, pasteurized, and UHT 3.0% fat milk samples were compared before and after microfluidization at 170 MPa and common 2-stage homogenization at 15 MPa. Overall, the different milk samples had similar trends in response to homogenization, although UHT milk started with lower values of nonanoic acid, and acetone and higher levels of hexanal and heptanol. In many cases, microfluidization did not significantly alter volatile levels compared with the starting milk. Heptanal was the only compound observed to increase in thermized and UHT milk, whereas nonanoic acid and acetone decreased in raw, thermized, and pasteurized milks and octanoic acid decreased in thermized and UHT milks. The highest levels of almost all of the volatiles were found in the 2-stage homogenized milk. Overall, microfluidization had minimal effect on the volatile compound profiles of milk, although sensory evaluation is needed to confirm effects on aroma and flavor.

Ultrasonic Technique for Predicting Grittiness of Salted Duck Egg

Grittiness of egg yolk is a major factor in consumer acceptance of salted duck egg product. Commonly, the grittiness level is determined by the destructive method. Salted egg industries need a grading system that can judge the grittiness accurately and nondestructively. The purpose of this study was to develop a method for determining grittiness of salted duck eggs nondestructively based on ultrasonic method. This study used 100 samples of salted duck eggs with 7,10,14 and 21 days of salting age. Velocity and attenuation were measured by an ultrasonic system at frequency 50 kHz, followed by physicochemical properties measurement (hardness of egg yolks and salt content), and organoleptic test. Ultrasonic wave velocity in salted duck eggs ranged from 620.6 m/s to 1334.6 m/s, while the coefficient of attenuation value ranged from – 0.76 dB/m to -0.51 dB/m. Yolk hardness was 2.68 N at 7 days to 5.54 N at 21 days of salting age. Salt content was 1.81 % at 7 days to 5.71 % at 21 days of salting age. Highest scores of organoleptic tests on salted duck eggs were 4.23 and 4.18 for 10 and 14 days of salting age, respectively. Discriminant function using ultrasonic velocity variables in minor and major diameter could predict grittiness with 95 % accuracy.

Smart meter adoption and deployment strategy for residential buildings in Indonesia

For countries pursuing sustainable development and energy efficiency, the use of smart meters is considered a first step in allowing residential consumers to remotely control their energy consumption, and a promising technology for conserving limited energy resources. However, despite the growing interest in smart meters, limited consumer awareness, knowledge, and understanding of these devices contributes to skepticism. This study thus developed an index to measure consumer propensity to adopt smart meters in residential buildings. Data obtained from a survey of energy use by Indonesian households were analyzed using structural equation modeling to determine the interacting factors in consumer acceptance of smart meters. Consumer perceptions, expectations, and intentions regarding the potential use of smart meters in Indonesia were also discussed. The findings of this study enhance understanding of consumer perceptions and behaviors, and can help decision makers and energy utility companies develop policies and strategies for a “one-size-fits-all” program related to smart meter applications in future residential buildings.

Industrial Applications of SelectedJFSArticles

Industrial Applications of Selected<i>JFS</i>Articles

Antecedents of Consumer Acceptance of Mobile Television Advertising

Through a questionnaire survey, this study identifies and investigates seven antecedents of consumer acceptance of mobile TV advertising. Negative factors include intrusiveness, lack of trust in the advertiser, and excessive frequency; positive influences include enjoyment, originality, value, and relevance. The study proposes and validates two measurement models of these antecedents and provides insights into the most influential factors of consumer acceptance. Excessive frequency of advertisements and lack of trust in the advertiser present the two largest obstacles to consumer acceptance of this medium, while the entertainment aspects of advertising offer the major positive factors in gaining acceptance. The study recommends that mobile TV advertising stakeholders focus on achieving appropriate frequency, overcoming lack of trust in the advertiser, and providing enjoyment and originality, as these are the largest contributors to higher consumer acceptance.

Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance

What does it take to increase the consumption of meat substitutes and attract new consumers? We identified main barriers and drivers by a consumer survey ( n = 553) in the U.K. and the Netherlands. Person-related factors (food neophobia and food choice motives) and product-related attitudes and beliefs towards meat and meat substitutes were compared between non-users ( n = 324), light/medium-users ( n = 133) and heavy-users of meat substitutes ( n = 96). Consumer acceptance was largely determined by the attitudes and beliefs towards meat substitutes and food neophobia. Key barriers for non-users and light/medium-users were the unfamiliarity with meat substitutes and the lower sensory attractiveness compared to meat. In addition, non-users had a higher tendency to avoid new foods. Hence, the less consumers were using meat substitutes, the more they wanted these products to be similar to meat. Although non-users and light/medium-users did recognize the ethical and weight-control aspects of meat substitutes, this was obviously less relevant to them. Actually, only heavy-users had high motivations to choose ethical foods, which explains their choice for meat substitutes. In order to make meat substitutes more attractive to meat consumers, we would not recommend to focus on communication of ethical arguments, but to significantly improve the sensory quality and resemblance to meat.

Quantitative Assessment of Gas Cell Development During the Proofing of Dough by Magnetic Resonance Imaging and Image Analysis

ABSTRACTThe structure of bread crumb is an important factor in consumer acceptance of bakery products. The noninvasive monitoring of the gas cell formation during the proofing of dough can aid in understanding the mechanisms governing the crumb appearance in the baked product. The development of gas cells during the proofing of dough was monitored in a noninvasive manner using magnetic resonance imaging (MRI) at 4.7‐T. The acquired MRI time series were analyzed quantitatively using image analysis (IA) techniques. The effects of both kneading temperature and mechanical damage by molding were studied. When additional rheological stress was introduced during molding, a more heterogeneous (coarse) gas cell size distribution was observed, and the dough had a smaller specific volume (as measured by MRI). These characteristics were preserved in the bread crumb structure after baking. The fast‐deformation during molding also resulted in an isotropic growth of the dough during proofing, whereas slow‐deformation during molding resulted in anisotropic growth. This can be related to a better conservation of stress in the dough under a moderate molding operation. A higher temperature during kneading also resulted in a coarser distribution of the gas cells and a smaller MRI specific dough volume. No effect of kneading temperature on the growth anisotropy could be detected, however. This indicates that temperature has a smaller effect on the conservation of stress in the dough than molding. The current work illustrates the capability of MRI/IA for understanding and predicting the influence of food processing parameters on consumer‐relevant features in a food product (bread).

Factors Associated with Off-flavours in Milk in Prince Edward Island Dairy Herds

Absence of off-flavours in milk is a major factor in consumer acceptance of milk and milk products. In the last three years, the Prince Edward Island (PE.I.) dairy industry has been facing considerable economic loss due to the development of off-flavours in milk. Review of the literature on off-flavours, even though voluminous (mainly referring to oxidized and rancid milk), provides little insight as to why outbreaks suddenly occur in certain localities, and how best to predict and avoid their occurrence. While many herd- and farm-level factors have been associated with off-flavours in milk in the literature, these associations are rarely based on controlled epidemiologic studies. The purpose of the present study is to investigate the factors associated with the production of off-flavoured milk and to elaborate practical management control strategies.