“Beyond liking” measures in food-related consumer research supplement hedonic responses and improve ability to predict consumption

نویسندگان

چکیده

Sensory and consumer science is concerned with measuring perceptual affective responses to products. Historically, hedonic (degree of liking or preference for a set test products) have been the primary measure product performance in food-related research, but recent years seen an increase uptake measures that go “beyond liking”, interest primarily focusing on product-elicited emotions, conceptualisations situational appropriateness. Although ultimate purpose collecting such they are predictive what consumers will like, choose consume their everyday life, data very rarely validated against actual behaviour. Against this backdrop, present research aimed evaluate ability emotional, conceptual, appropriateness predict behaviourally relevant – frequency past consumption. Two (online) studies were conducted US adults, using salads (Study 1, n = 606) non-alcoholic beverages 2, 603) as categories. In each study, was benchmarked expected identify optimal (most consumption) combination product-related measures. Both provided evidence all included (liking, responses) significantly correlated consumption, importantly, inclusion liking” improved behavioural prediction over above models based only. These findings confirmed itself insufficient predictor consumption supported calls purposeful different response types “global” multi-response approaches. Differences between two pertaining relative importance best predictors uncovered, suggesting practical applications likely be study-specific.

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ژورنال

عنوان ژورنال: Food Quality and Preference

سال: 2022

ISSN: ['0950-3293', '1873-6343']

DOI: https://doi.org/10.1016/j.foodqual.2021.104459