dc.contributor.author | Ojeda Atxiaga, Mónica | |
dc.contributor.author | Etaio Alonso, Iñaki ![ORCID](/themes/Mirage2//images/orcid_16x16.png) | |
dc.contributor.author | Valentin, Dominique | |
dc.contributor.author | Dacremont, Catherine | |
dc.contributor.author | Zannoni, Mario | |
dc.contributor.author | Tupasela, Tuomo | |
dc.contributor.author | Lilleberg, Leena | |
dc.contributor.author | Pérez Elortondo, Francisco José ![ORCID](/themes/Mirage2//images/orcid_16x16.png) | |
dc.date.accessioned | 2024-01-16T18:49:04Z | |
dc.date.available | 2024-01-16T18:49:04Z | |
dc.date.issued | 2020 | |
dc.identifier.citation | Food Quality and Preference 87: (2021) // Article ID 104047 | es_ES |
dc.identifier.issn | 1873-6343 | |
dc.identifier.uri | http://hdl.handle.net/10810/64047 | |
dc.description | Estudio transcultural colaborativo entre 4 grupos de investigación europeos | es_ES |
dc.description.abstract | We aim at studying consumers’ Perceived Sensory Quality (PSQ) concept. We manipulated a priori both familiarity
(contrast local vs. foreign cheeses) and quality level (contrast PDO or traditional cheeses vs. their non-
PDO and/or industrial counterpart). The study was run in four European countries. Thus, eight cheeses (one PDO
or traditional cheese and one non-PDO cheese from each of the four European countries) were assessed by a total
of 438 consumers (from 100 to 120 consumers from each region) in terms of PSQ and liking. The cheeses were
also described by a trained panel.
PSQ depended on both consumers’ and cheeses’ origin. The main finding is that in the three countries with
PDO culture, consumers identified domestic PDO cheese as having a significantly higher PSQ than its non-PDO
counterpart, whereas they were not able to differentiate PDO and non-PDO cheeses from other countries.
Overall, sensory drivers of PSQ were similar across consumers of different origin but, the relationship between
PSQ and liking is higher for non-local cheeses than for local cheeses. Overall, the results support the idea that
PSQ is related to liking but is also modulated by product familiarity. | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier Ltd. | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ | * |
dc.subject | perceived sensory quality | es_ES |
dc.subject | cross-cultural study | es_ES |
dc.subject | consumer | es_ES |
dc.subject | liking | es_ES |
dc.subject | pdo cheese | es_ES |
dc.title | Effect of consumers’ origin on perceived sensory quality, liking and liking drivers: A cross-cultural study on European cheeses | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.rights.holder | © 2021 Elsevier under CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/) | es_ES |
dc.relation.publisherversion | https://www.sciencedirect.com/science/article/pii/S0950329320303165 | es_ES |
dc.identifier.doi | 10.1016/j.foodqual.2020.104047 | |
dc.contributor.funder | This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sector. | |
dc.departamentoes | Farmacia y ciencias de los alimentos | es_ES |
dc.departamentoeu | Farmazia eta elikagaien zientziak | es_ES |