Effect of consumers’ origin on perceived sensory quality, liking and liking drivers: A cross-cultural study on European cheeses
Ojeda, Mónica | Etaio, Iñaki | Valentin, Dominique | Dacremont, Catherine | Zannoni, Mario | Tupasela, Tuomo | Lilleberg, Leena | Pérez-Elortondo, Francisco José | Universidad del País Vasco [Espainia] / Euskal Herriko Unibertsitatea [España] = University of the Basque Country [Spain] = Université du pays basque [Espagne] (UPV / EHU) | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA) ; Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Université Bourgogne Franche-Comté [COMUE] (UBFC) | Organismo Controllo Qualità Produzioni Regolamentate ; Partenaires INRAE | Natural Resources Institute Finland (LUKE) | Finnish Food Safety Authority Evira | Elsevier
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Показать больше [+] Меньше [-]Английский. We aim at studying consumers' Perceived Sensory Quality (PSQ) concept. We manipulated a priori both familiarity (contrast local vs. foreign cheeses) and quality level (contrast PDO or traditional cheeses vs. their non-PDO and/or industrial counterpart). The study was run in four European countries. Thus, eight cheeses (one PDO or traditional cheese and one non-PDO cheese from each of the four European countries) were assessed by a total of 438 consumers (from 100 to 120 consumers from each region) in terms of PSQ and liking. The cheeses were also described by a trained panel. PSQ depended on both consumers' and cheeses' origin. The main finding is that in the three countries with PDO culture, consumers identified domestic PDO cheese as having a significantly higher PSQ than its non-PDO counterpart, whereas they were not able to differentiate PDO and non-PDO cheeses from other countries. Overall, sensory drivers of PSQ were similar across consumers of different origin but, the relationship between PSQ and liking is higher for non-local cheeses than for local cheeses. Overall, the results support the idea that PSQ is related to liking but is also modulated by product familiarity.
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