文章基本信息

标题：Using Cross-Cultural Consumer Liking Data to Explore Acceptability of PGI Bread—Waterford Blaa
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作者：Rachel Kelly ; Tracey Hollowood ; Anne Hasted 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：9
页码：1-13
DOI：10.3390/foods9091214
出版社：MDPI Publishing
摘要：Waterford Blaa is one of only four Irish food products granted protected geographical (PGI) status by the European Commission. This study aimed to determine whether cultural background/product familiarity, gender, and/or age impacted consumer liking of three Waterford Blaa products and explored product acceptability between product-familiar and product-unfamiliar consumer cohorts in Ireland and the UK, respectively. Familiarity with Blaa impacted consumer liking, particularly with respect to characteristic flour dusting, which is a unique property of Waterford Blaa. UK consumers felt that all Blaas had too much flour. Blaa A had the heaviest amount of flouring and was the least preferred for UK consumers, who liked it significantly less than Irish consumers (p < 0.05). Flavour was also important for UK consumers. Blaa C delivered a stronger oven baked odour/flavour compared to Blaa A and was the most preferred by UK consumers. Irish consumer liking was more influenced by the harder texture of Blaa B, which was their least preferred product. Age and gender did not impact liking for Blaas within Irish consumers, but gender differences were observed among UK consumers, males liking the appearance significantly more than females. This is the first paper comparing Waterford Blaa liking of naïve UK consumers with Irish consumers familiar with the product.
关键词：Waterford Blaa; cross-cultural consumer differences; consumer liking; sensory attributes; gender differences; =age differences; PGI status Waterford Blaa ; cross-cultural consumer differences ; consumer liking ; sensory attributes ; gender differences ; =age differences ; PGI status