Consumer perception profile

The low-risk aversion-low-risk perception profile corresponds to consumers who are risk seekers. They view themselves as accountable for their own behavior and what results from it. They ignore any available information... 

This high-risk aversion-high-risk perception profile corresponds to risk-averse consumers. This alarmist segment is composed of people who are prone to overreacting to many situations (Radovanovic, 1995). They are also the most assertive in their tendency to become politically involved or to actively attempt to influence others. 

FIGURE 31.2 Profile of the consumer perception of tightness after wash. 

The other reviews consider consumer perception, the use of advanced profiling techniques for the detection of imintended effects, and traceability and detection of GM foods. The quoted papers and more information on the ENTRANSFOOD project can be found on its website (http //www.entransfood.com). 

In addition to this, a common feature of rapid sensory profiling methods is the absence of (or very limited) training. This has further heightened interest in the use of these methods in consumer studies. As a result, as Varela and Ares (2012) have underlined, the line is now blurred between sensory and consumer science, and rapid sensory profiling methods are now increasingly used to capture consumers perceptions. 

Reinbach, H.C., Giacalone, D., Machado Ribeiro, L., Bredie, W.L.B. and Erast, M.B. (2014), Comparison of three sensory profiling methods based on consumer perception CATA, CATA with intensity and Napping , Food Qual Prefer, 3fl, 160-166. 

Narain, C., Paterson, A. and Reid, E. (2004) Free choice and conventional profiling of commercial black filter coffees to explore consumer perception of character, Food Qual Prefer, 15, 31 1. DOI 10.1016/S0950-3293(03)00020-X. 

Ares, G., Deliza, R., Barreiro, C., Grmenez, A. and Gambaro, A. (2010). Comparison of two sensory profiling techniques based on consumer perception. Food Quality and Preference, 21(4), 417 26. 

Two Hash Profiles were performed in 2005 with a similar methodology to compare perfumers and consumers perceptions and descriptions of the same fragrance set (Gazano et al, 2005). Experimental conditions, results and limitations are described in the following section. 

GPA and cluster analysis carried out on Flash Profile results for the three countries provided rich information regarding the consumers perceptions and product clustering. Product sensory and descriptive maps (Fig. 19.10), and product clusters (Fig. 19.11) were obtained for each country and category. They were compared and analysed between countries. 

Therefore, rapid sensory methods are used to substitute for conventional profiling. They are used as a first step to select a subset of products to study. In terms of sensory description, we use than to develop a first base sensory lexicon, as described in the example on idle noise in diesel engines. They are also used to compare experts and consumers perceptions. Indeed, the experts point of view is sometimes so accurate that it can be too precise, and way above the perceptions of the consumers. Rapid sensory methods are then used to calibrate the experts according to the sensations of consumers in terms of intensities and vocabulary this aspect will be illustrated by the example on Gearboxes sensations and comfort. ... 

FIG. 10 Four profiles of consumers according to risk perception and risk aversion levels. 

Much of the rapid growth in the consumption of foods labeled as organic may result from the perception among consumers that organic foods may be healthier than conventional foods. While some pesticides are allowed for use on organic foods, it is logical to assume that the pesticide residue profiles for organic and conventional foods should differ, both qualitatively and quantitatively. 

Most mechanical tests developed for fats are empirical in nature and are usually designed for quality control purposes, and they attempt to simulate consumer sensory perception (3, 4). These large-deformation tests measure hardness-related parameters, which are then compared with textural attributes evaluated by a sensory panel (3, 5). These tests include penetrometry using cone, pin, cylinder and several other geometries (3, 6-12), compression (13), extrusion (13, 14), spreadability (15, 16), texture profile analysis (2), shear tests (13), and sectility measurements (14). These methods are usually simple and rapid, and they require relatively inexpensive equipment (3, 4, 17). The majority of these tests are based on the breakdown of structure and usually yield single-parameter measurements such as hardness, yield stress, and spreadability, among others (4, 17-20). The relationship between these mechanical tests and the structure of a fat has, however, not been established. The ultimate aim of any materials science endeavor is to examine the relationship between structure and macroscopic properties. 

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