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Sensory Characteristics and Consumer Acceptance and Purchase Intention Toward Fresh‐Cut Potatoes
Author(s) -
MontoutoGraña Mónica,
CabanasArias Sonia,
PortoFojo Silvia,
VázquezOdériz Ma Lourdes,
RomeroRodríguez Ma Angeles
Publication year - 2012
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2011.02453.x
Subject(s) - product (mathematics) , business , consumption (sociology) , marketing , production (economics) , sensory system , advertising , product testing , food science , agricultural science , psychology , mathematics , economics , environmental science , chemistry , social science , geometry , sociology , cognitive psychology , macroeconomics
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. Practical Application: 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.