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Consumer Perceptions (consumer + perception)
Selected AbstractsCONSUMER PERCEPTION OF IRRADIATED FRUIT: A CASE STUDY USING CHOICE-BASED CONJOINT ANALYSISJOURNAL OF SENSORY STUDIES, Issue 2 2010ROSIRES DELIZA ABSTRACT Papaya is a popular fruit among Brazilian consumers, but one problem is that fruit ripens quickly due to the high temperatures of the country. Irradiation is an effective way of slowing down ripening, hereby increasing shelf-life, but consumer acceptance of this novel technology is paramount for its successful introduction by industry. Using conjoint analysis, this research measures consumer acceptance of irradiated papaya fruit in a sample of urban Brazilian consumers. The study assesses the joint influence of product appearance, price and information about the use of irradiation for consumer choice. Real fruit was used and consumer responses were collected through intercept interviews in supermarkets. These two empirical aspects add external validity to the research. The responses from a convenience sample of 168 consumers from Rio de Janeiro revealed that the product appearance, as a proxy for product quality, was the most important factor influencing decision to purchase papaya. Price was of lesser importance. The participants in this study did not reject papaya due to the labelled information about the use of irradiation. This suggests irradiation as a viable alternative for fruit producers. Consumers demonstrated no knowledge about food irradiation, and education initiatives may be useful as a strategy to aid commercial introduction of irradiated papaya in Brazil. PRACTICAL APPLICATIONS This study has important practical implications for Brazilian agribusinesses because it contributes to our understanding of the relationship between market changes, consumer behavior, food products and processing technologies. It has shown that sensory appearance was the key factor influencing Brazilian consumers' choice of papaya, however, more education and information regarding irradiation technology should be provided. The results suggest that irradiation could be used in Brazil and provide a viable alternative to fruit producers. As a consequence, these results are useful for strategic planning of consumer education regarding food irradiation (with emphasis on the benefits of processing and addressing the myths), something which could, eventually, contribute to a more favorable consumer response to the technology. [source] CONSUMER PERCEPTION OF WHEY AND SOY PROTEIN IN MEAL REPLACEMENT PRODUCTSJOURNAL OF SENSORY STUDIES, Issue 3 2008JESSICA L. CHILDS ABSTRACT Meal replacement products including protein bars, shakes and powdered drinks have increased in demand and sales. The objective of this study was to assess the consumer perception of protein content and type and product claims for meal replacement beverages and bars. The impact of exercise frequency on product perception was also investigated. Focus groups were conducted with exercisers and nonexercisers. An adaptive conjoint analysis survey was subsequently developed and conducted (n = 138 consumers, ages 18,35 years). Relative importance of product attributes was determined through a realistic trade-off scenario. Utility scores were extracted and rescaled by the zero-centered differences method, and two-way analysis of variance was conducted to identify the differences between exercise frequency and product attributes. Both groups preferred bars to beverages, and no clear preferences were observed for protein type, which was consistent with focus group results of low knowledge/understanding of specific proteins. All respondents valued the products with low-fat/fat-free, calcium, all-natural, protein, vitamin/mineral, heart health and muscle-building claims. Exercisers viewed muscle-building claims as more important than nonexercisers. Nonexercisers viewed heart health, calcium and vitamin/mineral claims as more important than exercisers. Three distinct consumer clusters were identified, and both exercise groups were found in all three clusters, although exercise frequency influenced membership in two of the three clusters (P < 0.05). These findings can be used to develop and market meal replacement products to specific consumer groups while leveraging their specific and unique needs. PRACTICAL APPLICATIONS Conjoint analysis provides a useful model of how consumers think during the purchase process and an understanding of the motivation for purchase through the testing of possible claims or product attributes. By applying this method to the purchase process of meal replacement bars and beverages, those in the field of development of these products can benefit from this information by being able to understand the motivation for purchase by the targeted consumer. [source] CONSUMER PERCEPTION OF SANDINESS IN DULCE DE LECHEJOURNAL OF SENSORY STUDIES, Issue 2 2008ANA GIMÉNEZ ABSTRACT Sandiness, one of the most common defects of dulce de leche, is caused by lactose crystallization. In order to study consumer reaction to the presence of different levels of this defect, survival analysis statistics was applied to the consumer acceptance/rejection data of the samples. Limits for this defect were estimated by working with 10% and 25% consumer rejection probabilities. The consumers were also asked to score the sample sandiness according to their perception, using a 9-point scale. Cluster analysis and correspondence analysis performed showed the heterogeneity of the consumer responses toward sandiness in dulce de leche. Significant correlations were established between consumer sandiness and the number of crystals and sandiness as measured by a panel of trained assessors, the latter being the best indicator of sandiness as perceived by the consumers. It could be established that the consumers' and assessors' sandiness perception is clearly influenced by the presence of agglomerates, their size distribution and number. PRACTICAL APPLICATIONS Sandiness is an important defect for a segment of consumers who rejected samples with high levels of sandiness, suggesting the importance of avoiding the occurrence of this defect. Survival analysis methodology was used to estimate the maximum level of sandiness in dulce de leche before consumers reject it. As sandiness is a sensory defect that often limits the shelf life of dulce de leche, the calculated sensory limits could be used in future studies to estimate the sensory shelf life of dulce de leche. [source] EFFECTIVENESS OF CATEGORY AND LINE SCALES TO CHARACTERIZE CONSUMER PERCEPTION OF FRUITY FERMENTED FLAVOR IN PEANUTSJOURNAL OF SENSORY STUDIES, Issue 2 2006J.L. GREENE ABSTRACT Fruity fermented (FF) flavor is a common off-flavor in peanuts resulting from high-temperature curing. The 9-point hedonic scale is the most widely used scale to determine consumer acceptance; however, research has indicated that line scales may provide equal reliability and greater sensitivity. The objectives of this study were to characterize consumer perception of FF flavor in peanuts and to compare the effectiveness of the two scale types. Consumers (n = 208) evaluated control (no FF), low-intensity (1.0) FF and high-intensity (3.0) FF peanut pastes for the strength/intensity of roasted peanut flavor (RPF), sweet taste (ST), fresh peanut flavor (FPF) and overall liking (OV) using randomly assigned ballots. Sensitivity in defining consumer perception of off-flavor in peanuts was greater with use of line scales than with the hedonic scale. The line scale indicated that FF flavor in peanuts, even at low intensity, negatively impacted OV and further identified significantly lower RPF and FPF perception by consumers. The hedonic scale identified only a difference in FPF and was not sensitive enough to show a difference in OV. [source] Internet Seals of Approval: Effects on Online Privacy Policies and Consumer PerceptionsJOURNAL OF CONSUMER AFFAIRS, Issue 1 2002ANTHONY D. MIYAZAKI The use of Internet seal of approval programs has been touted as an alternative to potential legislation concerning consumer-related online privacy practices. Questions have been raised, however, regarding the effectiveness of such programs with respect to maintaining privacy standards and aiding online consumers. The authors examine these issues in a series of three studies, the first of which is an exploratory application of Federal Trade Commission privacy standards to various online privacy policies in an effort to determine the ability of seal of approval program participation to act as a valid cue to a firm's stated privacy practices. The second and third studies are experiments designed to ascertain how online firm participation in Internet seal of approval programs affects consumers. Implications for consumer policy are discussed. [source] Consumer Perceptions of Privacy and Security Risks for Online ShoppingJOURNAL OF CONSUMER AFFAIRS, Issue 1 2001ANTHONY D. MIYAZAKI Government and industry organizations have declared information privacy and security to be major obstacles in the development of consumer-related e-commerce. Risk perceptions regarding Internet privacy and security have been identified as issues for both new and experienced users of Internet technology. This paper explores risk perceptions among consumers of varying levels of Internet experience and how these perceptions relate to online shopping activity. Findings provide evidence of hypothesized relationships among consumers' levels of Internet experience, the use of alternate remote purchasing methods (such as telephone and mail-order shopping), the perceived risks of online shopping, and online purchasing activity. Implications for online commerce and consumer welfare are discussed. [source] Measuring Consumer Perceptions of Procedural Justice in a Complaint ContextJOURNAL OF CONSUMER AFFAIRS, Issue 2 2000CARL L. SAXBY The idea of procedural justice as perceived by consumers has not been explored in the consumer behavior literature, although there has been some mention of consumer perceptions of fair treatment. This article describes the development of a scale using procedural justice as its theoretic base to measure consumers' perceptions of fair treatment when they complain. Results indicate that consumers make a distinction between the complaint process and the outcome of their complaint, indicating that procedural justice has further research potential. In addition, the proposed scale possesses the psychometric properties of an acceptable scale. [source] Consumer Perceptions of Commodity Characteristics: Implications for Choice and Well-beingTHE MANCHESTER SCHOOL, Issue 5 2000Martin Currie Consumers base market choices on beliefs about the properties of commodities. Invoking Lancaster's characteristics approach, we explore the implications for consumer well-being of such beliefs being incorrect. Following an examination of the welfare cost of inaccurate beliefs, we address the question: do more accurate beliefs necessarily result in greater well-being? The impacts of changes in prices and income on well-being are then explored and some implications are drawn for the use of compensating variation. Finally, we contrast alternative perspectives on what constitutes the appropriate measurement of welfare where consumers' beliefs about what they are actually consuming are mistaken. [source] Sustainability: Consumer Perceptions and Marketing StrategiesBUSINESS STRATEGY AND THE ENVIRONMENT, Issue 3 2006Seonaidh McDonald Abstract Studies of green consumer behaviour, in particular purchasing and disposal, have largely focused on demographics and/or socio-demographics, with mixed and frequently contradictory results. To move the debate forward, we investigated a wide range of 40 sustainability activities with 78 consumers, who placed each activity on a matrix according to perceived effort and perceived difference to the environment. Patterns both across respondents and between certain pairs of activities were identified, and we suggest that this model increases our understanding of how consumers view sustainable activities. Marketers can use this information to consider marketing strategies that positively influence consumers' perceptions of such activities. Copyright © 2006 John Wiley & Sons, Ltd and ERP Environment. [source] Consumer Perceptions of Promotional Offers in the Performing Arts: An Experimental ApproachCANADIAN JOURNAL OF ADMINISTRATIVE SCIENCES, Issue 3 2004Alain D'Astous This article reports the results of an experimental study in which four characteristics of sales promotions in the performing arts were manipulated: the type of promotion, the type of performance, the attractiveness of the performance, and the fit between the promotion and the performance. The results show that these factors had interactive effects on consumer reactions. Thus, although the fit between the promotion and the performance had a generally positive impact on consumer appreciation of the promotional offer, this effect was more important when the performance was more attractive. Sales promotions that closely fit the performing arts category were less likely to be perceived as manipulative when the performances were less attractive. We conclude that more research is needed on this managerially relevant topic in light of the complex dynamics that appear to underlie the relationships between the characteristics of sales promotions and consumer reactions. Résumé Cet article présente les résultats d'une étude expérimentale dans laquelle quatre facettes d'une promotion des ventes dans le contexte des arts de la scène ont été manipulées: le type de promotion, le type de performance, l'attrait de la performance et le lien entre la promotion et la performance. Les résultats montrent que ces facteurs ont des effets interactifs sur les réactions des consommateurs. Ainsi, même si le lien entre la promotion et la performance a un impact positif sur l'appréciation d'une offre promotionnelle, cet impact est plus important lorsque la performance est plus attrayante. Les promotions des ventes qui ont un lien fort avec le type d'art de la scène sont moins susceptibles d'être perçues comme des tentatives de manipulation. On conclut qu'il est nécessaire defaire plus de recherche sur ce sujet qui est pertinent pour les gestionnaires étant donné l'apparente complexité qui sous-tend les relations entre les caractéristiques des promotions des ventes et les réactions des consommateurs. [source] Modelling consumer entertainment software choice: An exploratory examination of key attributes, and differences by gamer segmentJOURNAL OF CONSUMER BEHAVIOUR, Issue 5 2010Sunita Prugsamatz From virtually nowhere 20 years ago to sales of US$9.5 billion in 2007, the video game industry has now overtaken movie industry box-office receipts in terms of annual sales, and blockbuster video games can out perform blockbuster movies for opening-week sales. This dramatic growth is likely to continue in coming years. Yet there has been little scholarly attention to consumers within the industry. This research fills this gap by providing a comprehensive study of consumer behaviour in the gaming industry, using the Theory of Planned Behaviour (TPB); a widely used, robust and reliable consumer research instrument. The study elicits key salient attributes for the major constructs in the TPB model , attitude, subjective norm, and perceived behavioural control , and shows how these key constructs affect purchase intention. To avoid aggregation error in analysing overall market data, this study segments the market and examines differences in perspective by gamer type. We therefore examine differences in these key salient attributes by gamer type to understand consumer motivations better. As the first systematic study to examine consumer behaviour issues in the gaming industry, this study provides useful insights to consumers' behaviour in a large, growing industry. Consumer perceptions and behaviour toward entertainment software is complex and this study is not the final word, but it is the first available empirical evidence and can thus move forward the discussion from speculation to replication, extension, and alternative approaches. For managers in this industry, this study demonstrates how a comprehensive model can be applied to entertainment software. Copyright © 2010 John Wiley & Sons, Ltd. [source] Consumer perceptions of online shopping environments: A gestalt approachPSYCHOLOGY & MARKETING, Issue 2 2010Catherine Demangeot Although Web pages and sites consist of a multitude of individual cues, this paper argues that marketers need a gestalt approach to understand how consumers perceive online shopping environments. Following a systematic review of the literature on categorizations of online shopping environments, this paper develops and tests a gestalt model of consumer perceptions of online shopping environments. The model shows that consumers perceive online shopping environments in terms of their sense-making and exploratory potential. It encompasses perceptions at the level of both individual pages and the experience consisting of the navigation through a succession of pages accessed during one visit. It also accounts for the informational needs all shoppers possess, reflected in the central role of information in online shopping environments. The model confirms the importance of the three main categories investigated in the literature (ease of understanding, informativeness, and involving qualities), but provides a theoretically grounded explanation of how consumers perceive online shopping environments holistically. It can form a basis from which to envisage organismic and behavioral responses. ©2010 Wiley Periodicals, Inc. [source] Beer and Wine Consumers' Perceptions of the Nutritional Value of Alcoholic and Nonalcoholic BeveragesJOURNAL OF FOOD SCIENCE, Issue 1 2008C.A. Wright ABSTRACT:, In general beer has not been portrayed as part of a balanced diet. However, red wine has been promoted as a beneficial part of a nutritious diet. The evidence is that beer is at least the equal of wine from a nutritional perspective and in countering ailments such as coronary heart disease. This study used surveys to compare beer and wine consumers' perceptions of alcoholic and nonalcoholic beverages. The consumers ranked 7 beverages based upon perceived healthfulness both before and after they were exposed to nutritional information about the beverages. The ranked data were analyzed using analysis of variance. The variance due to the 3-way interaction of place of recruitment, beverage, and ranking was found to be significant at P < 0.05. There was no significant difference between genders. Overall, consumers of alcoholic beverages perceived red wine to be more healthful than the other 6 beverages, including beer and white wine. The perceived healthfulness of a beverage does not appear to be the main factor driving the choice of beverage. Nutritional information does impact consumers' perceptions of the healthfulness of beverages. Consumers who are predominately beer drinkers were more heavily influenced by nutritional information than consumers who were predominately wine drinkers. [source] Commercializing new technologies: consumers' response to a new interfaceTHE JOURNAL OF PRODUCT INNOVATION MANAGEMENT, Issue 5 2002Paschalina (Lilia) Ziamou Successful commercialization of new technologies is the riskiest and most rewarding form of new product development activity. New technologies are often commercialized using innovative interfaces that determine how consumers interact with a new product to obtain its functionality. Consumers' perception of uncertainty about the performance of a novel interface is a key issue in the acceptance of new products involving new interfaces. Specifically, when firms commercialize a new interface, they face two major challenges: First to identify the optimal functionality for the new interface, and second, to effectively communicate with consumers in order to reduce uncertainty about the performance of the new interface and increase adoption intentions. Despite the theoretical and managerial importance of research on consumers' response to a novel interface, very little empirical research has been conducted in this area. Building on prior research on new product development, human-computer interaction, and consumer decision-making, this article examines the factors that influence consumers' judgments of uncertainty about the performance of a new interface and consumers' adoption intentions. Specifically, we conducted an experiment to investigate the effect of the newness of the functionality of a new product and the effect of imagery on consumers' uncertainty about the performance of a novel interface and consumers' adoption intentions. Our results show that consumers perceive lower uncertainty about the performance of a new interface and higher intentions to adopt a new product when the new interface is introduced with a new (vs. pre-existing) functionality. Furthermore, our results suggest that when a new interface is introduced with a new functionality, imagining the product in use increases consumers' uncertainty about the performance of the new interface and decreases their intention to adopt the new product. In contrast, when a new interface is introduced with a pre-existing functionality, imagining the product in use decreases consumers' uncertainty about the performance of the new interface and increases their intention to adopt the new product. Our findings provide valuable guidelines for marketers in formulating new product development and communication strategies for new products involving a new interface. © 2002 Elsevier Science Inc. All rights reserved. [source] Consumers' perceptions and awareness of food safety practices in Barbados and Trinidad, West Indies , a pilot studyINTERNATIONAL JOURNAL OF CONSUMER STUDIES, Issue 4 2008Ranate Odwin Abstract The objectives of this pilot study were to determine perception and awareness of food safety practices of consumers in Trinidad and Barbados. A structured questionnaire was self-administered to 148 respondents. Data were analysed by descriptive and chi-square analysis. Most (92%) consumers rated having safe food practices as ,very important'. Only 25.7% heard of the acronym ,HACCP' (Hazard Analysis and Critical Control Point), associated the HACCP approach to safe food preparation (25.7%) and reported it recommendatory in homes (19.6%). More than one-third (45.6%) felt that up to 20% of food poisoning was associated to the home. Over the last 12 months, 18.2% of consumers and/or family members had experienced food-borne illness, but no one associated it to the home. More (P < 0.01) consumers in Trinidad than in Barbados were aware of the HACCP, experienced food-borne illness and allowed pets in the kitchen. This study identified many gaps in proper food safety practices in the homes. [source] Measuring consumer perception of product creativity: Impact on satisfaction and purchasabilityHUMAN FACTORS AND ERGONOMICS IN MANUFACTURING & SERVICE INDUSTRIES, Issue 3 2009Diana Horn In the current value-based economy, product creativity is a potential resource for organizations to compete, thus emphasizing the need for product creativity measurement. Two studies were performed to refine and validate a previously tested model and measurement of consumer perception of product creativity: one with web-based evaluations (N = 208) of chairs and lamps and one with paper-based evaluations (N = 105) of individually selected products. Results of exploratory factor analyses indicated three main product creativity factors: Affect, Importance, and Novelty, which explained 72% of the common variance. Results of stepwise regressions indicated that the Affect factor significantly predicts (65% of the explained variance) willingness to purchase creative consumer products. One major contribution of this research is the finding that affect is as equally (R2 = .28) important as novelty (R2 = .25) in consumer perception of product creativity. Theoretical and practical implications are discussed for the Affect, Importance, and Novelty product creativity factors, and general creativity guidelines are provided for consumer product design. © 2009 Wiley Periodicals, Inc. [source] EVALUATION OF REPLICATED PROJECTIVE MAPPING OF GRANOLA BARSJOURNAL OF SENSORY STUDIES, Issue 5 2010JESSICA KENNEDY ABSTRACT The application of projective mapping to quickly gather information on overall product differences provides a unique way to probe consumer perceptions and gather product information. A group of 15 consumers performed a projective mapping exercise three times on a set of eight "berry flavored" granola bars, including descriptors of the products. The projective mapping task was performed in replicates to evaluate the consistency of results obtained via this technique. Analysis of the replications by multifactor analysis indicated for the majority of consumers, that the three individual maps did not show a high degree of similarity (80% of RV coefficients < 0.5). However, consensus maps from the three replications indicated a similar group perception of the products over the replications, as depicted by hierarchical multifactor analysis. Terms collected from the maps were summarized and regressed into the product space for interpretation, both in terms of consumer criteria used to differentiate among products and identification of key product attributes. PRACTICAL APPLICATIONS The findings from this study add to the growing knowledge on projective mapping. The results presented here aimed to substantiate the value and reliability of projective mapping when used with consumers. Although projective mapping is not a replacement for quantitative descriptive analysis, it is an efficient tool for consumer research; as well as product or category exploration which can be utilized early in the product development process. The addition of descriptors directly onto the maps by panelists makes it possible to use projective mapping as a stand-alone method by increasing the amount and interpretability of data provided by panelists. When used with consumers, projective mapping links the consumer perception of the product space with a consumer-driven lexicon. [source] COMPARISON OF ATTRIBUTE LIKING AND JAR SCALES TO EVALUATE THE ADEQUACY OF SENSORY ATTRIBUTES OF MILK DESSERTSJOURNAL OF SENSORY STUDIES, Issue 5 2009GASTÓN ARES ABSTRACT Just-about-right (JAR) scales and attribute liking questions are usually used to study consumer perception of the sensory characteristics of food products. The aim of the present work was to compare the performance of attribute liking and JAR scales to evaluate consumers' perceived adequacy of flavor and texture of milk puddings. Two groups of consumers were asked to evaluate eight milk desserts using (1) overall liking followed by attribute liking for texture and flavor and (2) overall liking followed by JAR scales for thickness, creaminess, sweetness and vanilla flavor. Overall liking scores were significantly different when JAR scales or attribute liking questions were considered. Texture, flavor and overall liking scores were highly correlated to each other, providing the same information. JAR scales correlated better with the intensity of sensory attributes evaluated by a trained sensory panel, being JAR percentages a reliable tool to study the adequacy of sensory attributes. PRACTICAL APPLICATIONS Results from the present work showed that consumers might not be able to independently evaluate their liking of different sensory attributes of a product. For this reason, the use of attribute liking questions for studying the adequacy of sensory attributes in complex products would not be recommended. JAR scales were better indicators of the adequacy of sensory attributes. Consumers were able to independently evaluate texture and flavor attributes using JAR scales. However, the influence of JAR scales on overall liking scores should be taken into account when including these scales on consumer studies. [source] CONSUMER PERCEPTION OF WHEY AND SOY PROTEIN IN MEAL REPLACEMENT PRODUCTSJOURNAL OF SENSORY STUDIES, Issue 3 2008JESSICA L. CHILDS ABSTRACT Meal replacement products including protein bars, shakes and powdered drinks have increased in demand and sales. The objective of this study was to assess the consumer perception of protein content and type and product claims for meal replacement beverages and bars. The impact of exercise frequency on product perception was also investigated. Focus groups were conducted with exercisers and nonexercisers. An adaptive conjoint analysis survey was subsequently developed and conducted (n = 138 consumers, ages 18,35 years). Relative importance of product attributes was determined through a realistic trade-off scenario. Utility scores were extracted and rescaled by the zero-centered differences method, and two-way analysis of variance was conducted to identify the differences between exercise frequency and product attributes. Both groups preferred bars to beverages, and no clear preferences were observed for protein type, which was consistent with focus group results of low knowledge/understanding of specific proteins. All respondents valued the products with low-fat/fat-free, calcium, all-natural, protein, vitamin/mineral, heart health and muscle-building claims. Exercisers viewed muscle-building claims as more important than nonexercisers. Nonexercisers viewed heart health, calcium and vitamin/mineral claims as more important than exercisers. Three distinct consumer clusters were identified, and both exercise groups were found in all three clusters, although exercise frequency influenced membership in two of the three clusters (P < 0.05). These findings can be used to develop and market meal replacement products to specific consumer groups while leveraging their specific and unique needs. PRACTICAL APPLICATIONS Conjoint analysis provides a useful model of how consumers think during the purchase process and an understanding of the motivation for purchase through the testing of possible claims or product attributes. By applying this method to the purchase process of meal replacement bars and beverages, those in the field of development of these products can benefit from this information by being able to understand the motivation for purchase by the targeted consumer. [source] EFFECTIVENESS OF CATEGORY AND LINE SCALES TO CHARACTERIZE CONSUMER PERCEPTION OF FRUITY FERMENTED FLAVOR IN PEANUTSJOURNAL OF SENSORY STUDIES, Issue 2 2006J.L. GREENE ABSTRACT Fruity fermented (FF) flavor is a common off-flavor in peanuts resulting from high-temperature curing. The 9-point hedonic scale is the most widely used scale to determine consumer acceptance; however, research has indicated that line scales may provide equal reliability and greater sensitivity. The objectives of this study were to characterize consumer perception of FF flavor in peanuts and to compare the effectiveness of the two scale types. Consumers (n = 208) evaluated control (no FF), low-intensity (1.0) FF and high-intensity (3.0) FF peanut pastes for the strength/intensity of roasted peanut flavor (RPF), sweet taste (ST), fresh peanut flavor (FPF) and overall liking (OV) using randomly assigned ballots. Sensitivity in defining consumer perception of off-flavor in peanuts was greater with use of line scales than with the hedonic scale. The line scale indicated that FF flavor in peanuts, even at low intensity, negatively impacted OV and further identified significantly lower RPF and FPF perception by consumers. The hedonic scale identified only a difference in FPF and was not sensitive enough to show a difference in OV. [source] THE CONSUMER SENSORY PERCEPTION OF PASSION-FRUIT JUICE USING FREE-CHOICE PROFILINGJOURNAL OF SENSORY STUDIES, Issue 1 2005ROSIRES DELIZA ABSTRACT Free-choice profiling (FCP) was carried out in order to investigate how naive consumers (who had never tried the product before) described and perceived passion-fruit juice. This method allows participants to use their own attributes to describe and quantify food products and beverages. The study used four different samples of passion-fruit juice, analyzed by 10 consumers in three replicates. The data were analyzed by using generalized Procrustes analysis. The first and second dimension accounted for 78.7% of the variance. The product consensus configuration revealed that assessors were able to reproduce samples' description, and also to differentiate samples. Free-choice profiling is a useful method for describing consumer perception of passion-fruit juice. [source] Color stability of frozen whole tilapia exposed to pre-mortem treatment with carbon monoxideJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 8 2008David Mantilla Abstract BACKGROUND: Color of muscle foods plays a major role in consumer perception of meat quality. Carbon monoxide (CO) has been successfully used for improving color of packaged meat and fish products. In this study, we wanted to investigate pre-mortem treatment of live tilapia using 100% CO for its ability to improve the color of frozen whole tilapia. We compared untreated and CO-treated whole, gutted tilapia, frozen for 2 and 4 months at , 20 °C. Frozen tilapia samples were thawed overnight at 4 °C, filleted and analyzed for their color, heme peak wavelength and CO concentration. RESULTS: Euthanasia using CO significantly increased redness (a* value) and lightness (L* value) of tilapia white and red muscle. Frozen storage significantly (P < 0.05) decreased redness of both CO-treated and untreated tilapia. However, even after 4 months of frozen storage, a*-value of CO-treated tilapia was similar to fresh untreated tilapia fillets. Heme peak wavelengths of CO-euthanized tilapia were higher than in untreated tilapia and there was no significant (P > 0.05) decrease in heme peak wavelengths of CO-treated tilapia white and red muscle during frozen storage. The CO content of frozen euthanized tilapia fillets was significantly (P > 0.05) higher than in untreated fillets. In general, red muscle tissue of euthanized tilapia had a higher concentration of CO than white muscle. CONCLUSION: Color stability of tilapia fillets was significantly improved by pre-mortem CO treatment. The color of CO-treated fillets was retained during frozen storage compared to untreated fillets. Hence, pre-mortem CO treatment could be used as a new method for improving color of tilapia. Copyright © 2008 Society of Chemical Industry [source] Optimal price promotion in the presence of asymmetric reference-price effectsMANAGERIAL AND DECISION ECONOMICS, Issue 6 2007Gadi Fibich In this study we demonstrate how a reference price may affect the degree of price rigidity/flexibility. For this, we construct a model of reference-price formation, which we use to analyze the effect of asymmetric reference price (cut ,effects') on the profitability of price promotions. We derive explicit expressions for the additional profits earned during a promotional period due to consumer perception of a ,gain', and for the post-promotion loss of potential profits due to consumer perception of a ,loss'. We show that when effects of losses on demand are greater than effects of gains (,loss aversion'), price promotions always lead to a decline in profits. When, however, effects of gains are larger than those of losses, price promotions, as well as reverse price promotions (i.e. price increase) can be profitable. In the latter case we calculate the optimal depth and duration of a price promotion. We also show that reference price can affect price rigidity and flexibility. Copyright © 2007 John Wiley & Sons, Ltd. [source] Optimizing Service Attributes: The Seller's Utility Problem,DECISION SCIENCES, Issue 2 2001Fred F. Easton Abstract Service designers predict market share and sales for their new designs by estimating consumer utilities. The service's technical features (for example, overnight parcel delivery), its price, and the nature of consumer interactions with the service delivery system influence those utilities. Price and the service's technical features are usually quite objective and readily ascertained by the consumer. However, consumer perceptions about their interactions with the service delivery system are usually far more subjective. Furthermore, service designers can only hope to influence those perceptions indirectly through their decisions about nonlinear processes such as employee recruiting, training, and scheduling policies. Like the service's technical features, these process choices affect quality perceptions, market share, revenues, costs, and profits. We propose a heuristic for the NP-hard service design problem that integrates realistic service delivery cost models with conjoint analysis. The resulting seller's utility function links expected profits to the intensity of a service's influential attributes and also reveals an ideal setting or level for each service attribute. In tests with simulated service design problems, our proposed configurations compare quite favorably with the designs suggested by other normative service design heuristics. [source] Establishing Strategic Objectives: Measurement and Testing in Product Quality and DesignDESIGN MANAGEMENT REVIEW, Issue 4 2000Noel Mark Noël APRODUCT is composed of many dimensions,stimuli that generate perceptions. Noel Mark Noël presents a methodology that allows researchers to gauge consumer perceptions among competing products, dimension by dimension. Reactions are charted on a relative scale so that, for any given dimension, it is easy to identify the product with the strongest consumer impact. Such analysis helps firms to design and target products more accurately, and creates common ground for communications among design and business managers. [source] Is that authentic or artificial?INFORMATION SYSTEMS JOURNAL, Issue 2 2006Understanding consumer perceptions of risk in e-service encounters Abstract. As companies race to digitize physical-based service processes repackaging them as online e-services, it becomes increasingly important to understand how consumers perceive the digitized e-service alternative. We theorize that consumers often perceive e-services as being artificial and non-authentic, and that consumers must perform this assessment when deciding whether new e-services are viable alternatives to traditional service methods. This research investigates whether consumer perceptions of artificiality increase perceptions of e-service risk, which has been shown to hamper consumer acceptance in a variety of online settings. An empirical study operationalized perceived artificiality (PA) within a controlled laboratory experiment that manipulated the risk of a specific e-service class (e-payments). For a specific e-service brand, PA is reduced when the web interface is viewed as easy to use; alternatively, PA is increased when consumers have relatively high risk perceptions about the overall e-service class. Furthermore, consumers who were rated as information technology innovators had lower overall artificiality perceptions, however, exposure to negatively framed e-service efficacy information removed this artificiality reducing effect. The theoretical linkages between PA and perceived risk, and the two antecedents , ease of use and e-service class risk , were confirmed by survey results. The implications of these results for future research as well as the design and marketing of e-services are examined. [source] Consumption of foods and foodstuffs processed with hazardous chemicals: a case study of BangladeshINTERNATIONAL JOURNAL OF CONSUMER STUDIES, Issue 6 2008Md. Motaher Hossain Abstract Determining the best way to persuade consumers to consume more healthy foods is challenging. In Bangladesh, however, daily newspapers consistently show that various hazardous chemicals (e.g. calcium carbide, sodium cyclamate, cyanide and formalin, etc.) are mixed with or added to foods and foodstuffs. These chemicals are very dangerous to humans. This present study examines the reasons behind the use of hazardous chemicals in foods as well as the extent to which food producers/sellers use such chemicals. In addition, this study assesses consumer perceptions of and attitudes towards these contaminated food items and explores how adulterated foods and foodstuffs affect consumer health. The empirical data were collected from 110 consumers, 25 sellers or producers, seven doctors and seven pharmacists in Dhaka, the capital of Bangladesh. This study shows that nearly every consumer (93.7%) is aware that various foods and foodstuffs contain hazardous chemicals, and that 95.5% of consumers are aware that these adulterated foods and foodstuffs are harmful to their health. This paper explores the myriad reasons why consumers nevertheless feel compelled to consume such chemically treated foods. [source] Organic purchasing motivations and attitudes: are they ethical?INTERNATIONAL JOURNAL OF CONSUMER STUDIES, Issue 2 2002M.G. McEachern Abstract Despite the increased documentation of consumers' purchases of organic food products, the motivations for such purchases are relatively under-researched. An individual's choice of food products can be linked clearly to ethical stances, but ethical choices can also vary from individual to individual, from industry to industry and among countries. Consequently, this paper investigates the degree to which ethical beliefs influence Scottish consumer perceptions, beliefs, attitudes and purchasing decisions, with regard to organic dairy products. Consumer purchasing motivations are revealed as being self-interest-centred (i.e. better tasting, safer), rather than altruistic. Therefore, to achieve future market development, organic dairy producers cannot rely upon the minority of hardcore green consumers to sustain growth, but must aim to modify perceptions and attitudes of larger consumer segments by implementing educational marketing campaigns that reinforce the ethical, environmental and societal benefits of organic production. [source] Consumer attitudes towards self-referral with early signs of cancer: implications for symptom awareness campaignsINTERNATIONAL JOURNAL OF NONPROFIT & VOLUNTARY SECTOR MARKETING, Issue 4 2007Douglas Eadie Traditionally, secondary prevention programmes have employed mass screening approaches to assess for asymptomatic signs of cancer. It has been suggested that early detection strategies, involving public education and self-referral may prove more cost-effective, with low-risk populations for cancers with symptomatic presentation. The success of public education approaches is dependent on careful consideration of the psycho-social factors of self-examination and referral. This paper presents the findings from an exploratory study, using qualitative methods with an at-risk population of older people living in deprived communities in west-central Scotland. The study examines consumer perceptions of the early detection of cancer and the cultural barriers to self-referral, as well as response to aspects of communication strategy. The implications for design of symptom awareness campaigns, including use of message appeals, specification of target symptoms, identification of target audience and selection of communication channels, are discussed. Copyright © 2007 John Wiley & Sons, Ltd. [source] Measuring Consumer Perceptions of Procedural Justice in a Complaint ContextJOURNAL OF CONSUMER AFFAIRS, Issue 2 2000CARL L. SAXBY The idea of procedural justice as perceived by consumers has not been explored in the consumer behavior literature, although there has been some mention of consumer perceptions of fair treatment. This article describes the development of a scale using procedural justice as its theoretic base to measure consumers' perceptions of fair treatment when they complain. Results indicate that consumers make a distinction between the complaint process and the outcome of their complaint, indicating that procedural justice has further research potential. In addition, the proposed scale possesses the psychometric properties of an acceptable scale. [source] | ||||||||||||||||||||||||||||||||||