Effect of information on Chinese consumers’ acceptance of thermal and non-thermal treated apple juices: A study of young Chinese immigrants in New Zealand

摘要: Abstract This study examined the effects of technology information on Chinese consumers’ acceptance thermal and non-thermal treated apple juices. Apple juice was using thermal, high hydrostatic pressure processing pulsed-electric field methods compared to untreated juice. The four juices were evaluated by 118 consumers in three testing conditions: (a) blind (rating without any information), (b) label labels containing different tasting juices), (c) informed observing information). Results showed that had strongest positive influence for processed No effect observed. Acceptance lower juice, but its sensory characteristics good enough minimize negative acceptability. findings this help manufacturers understand how affect When marketing beverages, especially ones, young educated consumers, food are recommended focus as a selling point strongly influences expectations product. However, it should be noted also important factors driving consumer hence repeated consumption.