Articles
POSSIBILITIES TO IMPROVE THE QUALITY PERCEPTION OF THE CONSUMER
Article number
259_12
Pages
145 – 150
Language
Abstract
In this paper results of a consumer test for potatoes are presented.
First, the properties that play a role in the quality perception of potatoes are investigated.
It was found that ‘taste’ was important, and with an analytical sensory panel (n=20) taste differences were apparent.
Then, half of a consumer panel (n=ca 600) was instructed to choose two potato varieties by selecting from a group of eight varieties.
The group was given only the names of the varieties, and after using the potatoes at home, were asked for their opinions.
The other half of the panel (n=ca 600) was asked to make the selection with the help of a pamphlet where product and taste differences between the same eight varieties was visualized.
The hypotheses was that a choice with the aid of relevant product information, including taste, would give a higher quality perception than a choice based only on the name of the variety.
This experiment can also provide information about a more optimal range of potato varieties for the real market situation.
The results of the experiment are presented below.
First, the properties that play a role in the quality perception of potatoes are investigated.
It was found that ‘taste’ was important, and with an analytical sensory panel (n=20) taste differences were apparent.
Then, half of a consumer panel (n=ca 600) was instructed to choose two potato varieties by selecting from a group of eight varieties.
The group was given only the names of the varieties, and after using the potatoes at home, were asked for their opinions.
The other half of the panel (n=ca 600) was asked to make the selection with the help of a pamphlet where product and taste differences between the same eight varieties was visualized.
The hypotheses was that a choice with the aid of relevant product information, including taste, would give a higher quality perception than a choice based only on the name of the variety.
This experiment can also provide information about a more optimal range of potato varieties for the real market situation.
The results of the experiment are presented below.
Authors
A.B. Cramwinckel
Keywords
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