Consumer acceptance

California Energy Commission, Methanol as a MotorEuel Review of the Issues Related to Air Quality, Demand, Supply, Cost, Consumer Acceptance and Health and Safety, Pub. P500-89-002, Sacramento, Calif., April 1989. 

In general, textile fibers should be optically opaque so that their refractive indexes need to be significantly different from those of their most common environments, namely, air and water. Luster and color are two optical properties that relate to a fiber s aesthetic quatity and consumer acceptance. 

Food process optimi2ation measurements may link a single chemical such as a vitamin, or a physical change such as viscosity, to process conditions and to consumer acceptance. Retention levels of ascorbic acid [50-81-7] C HgO, or thiamine can often be used as an indicator of process conditions (see... 

Fra.gra.nce. A key aesthetic for consumer acceptance of personal cleansing products is the product fragrance. Fragrance is utilized by... 

Efforts to develop commercially viable EV versions of advanced battery systems continue. The ultimate goal is to develop battery technology suitable for practical, consumer-acceptable electric vehicles. The United States Advanced Battery Consortium (USABC) has been formed with the express purpose of accelerating development of practical EV batteries (83). 

Performance. Consumer acceptance is a criterion on which cosmetic marketers caimot compromise. Whereas the likes and dislikes of consumers are in a state of constant flux, some product features are critical. A deodorant that does not deodorize or a hair coloring that fades in sunlight is unacceptable. Performance is tested by in vitro techniques during formulation, but the ultimate test of a product s performance requires in-use experience with consumers and critical assessment by trained observers. Performance tests can sometimes be combined with in-use safety tests, and protocols for such programs have been developed. 

Colorants. Color (qv) is used in cosmetic products for several reasons the addition of color to a product makes it more attractive and enhances consumer acceptance tinting helps hide discoloration resulting from use of a particular ingredient or from age and finally, decorative cosmetics owe their existence to color. 

The composition of dairy substitutes is highly variable and generally represents the least-cost formulation consistent with consumer acceptance of the product. These imitations invariably have lower fat and protein levels than the dairy products that they are made to resemble. The gross compositions of filled milk, meUorine, synthetic milk, sour cream, coffee whiteners, whipped toppings, and cheese are Hsted in Table 10. A comparison of the composition of certain dairy products and their substitutes is presented in Table 11. 

Consumer acceptance of milk is strongly determined by its sensory characteristics. The development of off-flavor in milk as a result of lipolysis can reduce the quality of milk. The enzymatic release, by milk lipase, of free fatty acids (FFA) from triglycerides causes a flavor defect in milk described as rancid . Triglycerides in milk contain both long chain and short chain fatty acids, which are released at random by milk lipase. The short chains FFA, like butyric acid, are responsible for the off-flavor. 

The manufacture by fermentation and/or distillation of alcoholic beverages containing a wide range of organic materials including acids, whose effect it would be difficult to assess, is traditionally carried out in copper plant, and this has found full consumer acceptance. 

In order to use any of the results obtained by objective methods as the basis for the acceptance or rejection of a product, there must be available reliable information as to the relationship between the values obtained and organoleptic quality in terms of consumer acceptance and utility. Where standards are based upon measurement of such labile constituents as ascorbic acid or sugar, a knowledge of the normal values for good commercial practice is necessary. Such values have not yet been adequately established. This should constitute a useful field for research of inestimable value to the industry. 

The development of objective methods is not difficult, and the basic procedures are available. The difficulty resides in establishing the proper relationships between analytical results and quality and condition in terms of consumer acceptance and utility, and in terms of the results to be expected in good, economical, commercial practice. 

After obtaining the prototypes, tests must be made to determine the utility. Generally these include a short time destructive test to determine the strength and to check out the basic design. Another test that is done is to use the product in the projected environment with stress levels increased in a rational manner to make for an accelerated life test. Other tests may include consumer acceptance tests to determine what instructions in proper use are required, tests for potential safety hazards, electrical tests, self-extinguishing tests, and any others that the product requires. In the case of high risk products, the test program is continued even after the product enters service. 

In order to understand the relationship between the mixture component, physical properties and consumer acceptance of the lipstick, various lipstick formulations have to be produced. The physical properties of each formulation should be studied. The consumer acceptance towards the product also should be investigated. However, only a part of this work will be discussed in this paper. Here, natural waxes, oils and solvent have been used to produce natural ingredient based lipstick formulations based on the formulation suggested by the statistical mixture design. Contour plot and response surface graph were formed in order to understand the relationship between the mixture component and physical characteristic of the lipstick. 

Natural ingredients based lipstick formulations have been prepared. The effects of the natural waxes, oils and solvent compositions on the viscosity and melting point of the lipstick have been studied. The result indicates that the viscosity and melting point of the lipstick can be manipulated by changing the composition of natural candelilla wax, camauba wax and beeswax in the formulation. Another important lipstick characteristic, which is hardness, will be studied. Consumer acceptance towards the product will be investigated. Finally, by relating the consumer data and instrumentation analysis, optimisation process will be conducted. 

Synthetic colors are important from a regulatory point of view, but they lack consumer acceptance. They are increasingly rejected and considered unwholesome, hi... 

Martinez, L. et al.. Comparative effect of red yeast rice Monascus purpureas), red beet root (Beta vulgaris) and betanin (E-162) on colour and consumer acceptability of fresh pork sausages packaged in a modified atmosphere, J. Sci. Food Agric., 86, 500, 2006. 

All the analytical methods mentioned to separate, identify, and quantify chlorophylls and derivatives consume time, money, and samples. As alternatives, industries have been employing non-destructive methods for surface color measurements that are not only indirectly related to chlorophyll content, but may also estimate the pigments directly in tissues, leaving the sample intact and enabling serial analyses in a relatively short time. Eood color affects consumer acceptance and is an important criterion for quality control. Color vision is a complex phenomenon that depends on both the total content and number of pigments and also on absorption, reflectance and emission spectra of each compound present. 

Jongen, W.M.F. and Meulenberg, M.T.G., Innovation of Food Production Systems Product Quality and Consumer Acceptance, Wageningen Academic Publishers, Wageningen, 2005. 

Wansink, B., Response to Measuring consumer response to food products sensory tests that predict consumer acceptance. Food Qual. Pref, 14, 23, 2003. 

Ice cream is a frozen dessert prepared from dairy products and sugars with tremendous consumer acceptance. It is distributed and served in many forms and shapes. A typical formula for ice cream mix is ... 

Processing controls Final product controls Consumer acceptance... 

Soler F and Gil JM (2002) Consumers acceptability of organic food in Spain results from an experimental auction market , British Food Journal, 104, (8), 670-687. 

Yolk colour plays a role in consumer acceptance, but the preferred colour varies in different countries. Yolk colour has no relation to nutrient content, flavour or freshness, but is often enhanced in conventional production systems by addition of synthetic pigments to the animal feed. In organic production, synthetic yolk pigments are prohibited and this normally results in paler yolks, but may also lead to greater variability in yolk colour intensity. In many European countries paler yolk colour is perceived by consumers as being associated with less natural production systems, an issue that clearly needs to be addressed by improved consumer information. 

Consumer acceptance of fresh and processed fruits and vegetables is influenced by product appearance, flavor, aroma, and textural properties. Color is a key component that influences a consumer s initial perception of fruit and vegetable quality. Lycopene is the principal carotene in tomato fruit that imparts color. Analytical and sensory... 

Consumers accept technology for medicinal purposes, but not necessarily for foods. These different attitudes toward medicine and food can be explained by the way the situation is framed—or perceived—by consumers. As Kahneman and Tversky (1986) have shown, people show a risk-taking tendency when the outcome is seen as the reduction of a loss ( I do not want to be sick ), but show a risk-aversive tendency when the outcome is identified as a gain ( I want to be healthy ). 

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