Consumer perception of goat cheese using word association technique

QUESOS

QUESO DE CABRA

COMPORTAMIENTO DEL CONSUMIDOR

BIBLIOGRAFIA NACIONAL QUIMICA

2014

The word association technique was used to study the perception of Uruguayan consumers with regards to goat cheese and compare it with the perception of other cheeses sold in this market. For this, 149 subjects were presented with five different questionnaires to complete with their perceptions of the following cheeses Colonia, Parmesan, Camembert, goat and sheep cheese. The instructions were as follows: “Please, write down all the words, descriptions, associations, thoughts or feelings that come to your mind in connection with these products”. Afterwards, these words were grouped into 16 categories: animal, color, like, dislike, eyes (of the cheese), feelings, flavor, knowledge/consumption, meals and food, occasions, origin, price, quality, rind, smell and texture. Goat cheese was highly associated with factors related to flavor (51.7%) and texture (34.2%). Participants used a wide range of terms, many contradictory (sour, bitter, strong, tasty, mild, bland, creamy, pasty, soft and hard) to describe this cheese. Such diversity in responses may reflect the difference among brands in Uruguay or lack of knowledge on goat cheese. There was also variation in perception in color categories (27.5%), dislike (17.4%) and smell (21.5%). The dislike for this cheese reflected in the choice of words such as “stinky” and “smelly” is mainly associated with negative connotations for smell (fetid and malodorous). Three groups of consumers were identified based on the frequency of consumption of goat cheese. When frequency of consumption decreased, the percentage of mention of the categories like, meals and food and flavor also decreased, whereas the frequency of mention of the categories animal, knowledge/consumption and dislike increased. These results suggest that word association might be an interesting, easy and quick qualitative technique to gather useful information about consumer perceptions of cheese products.

Journal of Food Science and Engineering v. 4, 2014. -- p. 120-130

David Publishing

2014

Información sobre Derechos de Autor

(Por favor lea este aviso antes de abrir los documentos u objetos)

La legislación uruguaya protege el derecho de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes

(LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)

ADVERTENCIA - La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.

PDF

Inglés

Artículo

ISSN: 21595828

PDF