How do consumer hedonic ratings for extra virgin olive oil relate to quality ratings by experts and descriptive analysis ratings
作者： Claudia Delgado , Jean-Xavier Guinard
DOI: 10.1016/J.FOODQUAL.2010.10.004
关键词:
摘要: Abstract A consumer study was conducted to evaluate preferences and attitudes regarding extra virgin olive oil (EVOO) in an emergent market, the US. generic descriptive analysis used on 22 samples of EVOO order identify drivers liking for this population. Results showed that, majority consumers, bitterness pungency were negative liking. Properties that drove positive ratings fruity (green ripe), nutty, tea-like flavors. panel experts provided quality products these correlated hedonic by revealing some disconnection between expert evaluations. Cluster preference mapping revealed segmentation preferences. The EVOO’s price, available information, reputation key factors purchases
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