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Effect of consumers’ origin on perceived sensory quality, liking and liking drivers: A cross-cultural study on European cheeses

Abstract : 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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https://hal.inrae.fr/hal-02982955
Contributor : Sabine Julien <>
Submitted on : Thursday, October 29, 2020 - 10:57:22 AM
Last modification on : Wednesday, November 25, 2020 - 2:14:04 PM

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Mónica Ojeda, Iñaki Etaio, Dominique Valentin, Catherine Dacremont, Mario Zannoni, et al.. Effect of consumers’ origin on perceived sensory quality, liking and liking drivers: A cross-cultural study on European cheeses. Food Quality and Preference, Elsevier, 2021, 87, pp.104047. ⟨10.1016/j.foodqual.2020.104047⟩. ⟨hal-02982955⟩

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