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Sensory Characteristics and Consumer Acceptance and Purchase Intention Toward Fresh‐Cut Potatoes

Montouto‐Graña, Mónica ; Cabanas‐Arias, Sonia ; Porto‐Fojo, Silvia ; Vázquez‐Odériz, Ma Lourdes ; Romero‐Rodríguez, Ma Angeles

Journal of Food Science, January 2012, Vol.77(1), pp.S40-S46 [Periódico revisado por pares]

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  • Título:
    Sensory Characteristics and Consumer Acceptance and Purchase Intention Toward Fresh‐Cut Potatoes
  • Autor: Montouto‐Graña, Mónica ; Cabanas‐Arias, Sonia ; Porto‐Fojo, Silvia ; Vázquez‐Odériz, Ma Lourdes ; Romero‐Rodríguez, Ma Angeles
  • Assuntos: Acceptance ; Packaging ; Potato ; Purchase ; Sensory Intention
  • É parte de: Journal of Food Science, January 2012, Vol.77(1), pp.S40-S46
  • Descrição: For a new product to succeed in the market, it must be accepted by consumers. This study investigates consumer opinions on fresh‐cut potatoes packaged under vacuum and under a modified atmosphere using home use tests. The data obtained were related to demographic characteristics and patterns of consumption and to purchase intention toward potatoes and other vegetables. The sensory characteristics evaluated by a panel of assessors trained in the sensory evaluation of potato were also considered. The results indicate that although both products were accepted by the consumer, vacuum‐packed potatoes received slightly higher ratings and more consumers intended to purchase this product. The fresh‐cut potato packaged under vacuum is a product with all the sensory characteristics that will be accepted by the consumers. The adaptation to the productive process at the industrial level, it can be performed with enough guarantees that the product will definitely be purchased by the consumers.

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