Consumers (Dis)Preference for Bitterness in Extra Virgin Olive Oil: A Field Experiment
| Autor: | Caracciolo F., Cavallo C., Del Giudice T., Panico T., Vecchio R., Cicia G. |
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| Přispěvatelé: | Caracciolo, F., Cavallo, C., Del Giudice, T., Panico, T., Vecchio, R., Cicia, G. |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0303 health sciences
animal structures 030309 nutrition & dietetics food and beverages 04 agricultural and veterinary sciences Taste preference 040401 food science in-store experiment real choices sensory panel taste preferences willingness to pay 03 medical and health sciences 0404 agricultural biotechnology Sensory panel stomatognathic system In-store experiment Real choice Willingness to pay psychological phenomena and processes |
| DOI: | 10.18461/ijfsd.v11i1.36 |
| Popis: | Globally, bitterness in food is not a preferred attribute by consumers, for several reasons. In the case of Extra Virgin Olive Oil its presence is fundamental as it is a healthiness indicator, being strictly linked to the antioxidant content. The current study aimed to assess the extent of Italian consumers’ preferences for bitterness taste of Extra Virgin Olive Oil. Real choices made by shoppers at the store shelf of a hypermarket were recorded and then compared with the selected Extra Virgin Olive Oil sensory profiles evaluated by a professional panel. Findings reveal that bitterness exerts a negative willingness to pay equal to -1.18 €/liter. Furthermore, consumers tend to overestimate the perception of Extra Virgin Olive Oil bitterness compared to sensory experts. Results provide new evidences of consumer preferences for sweet sensory profile of Extra Virgin Olive Oil and bitter aversion. International Journal on Food System Dynamics, Vol 11, No 1 (2020) |
| Databáze: | OpenAIRE |
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