Effect of disclosed information on product liking, emotional profile, and purchase intent: A case of chocolate brownies containing edible-cricket protein
dc.contributor.author | Gurdian, CE | |
dc.contributor.author | Torrico, Damir | |
dc.contributor.author | Li, B | |
dc.contributor.author | Tuuri, G | |
dc.contributor.author | Prinyawiwatkul, W | |
dc.coverage.spatial | Switzerland | |
dc.date.accessioned | 2021-08-17T23:32:38Z | |
dc.date.available | 2021-07-30 | |
dc.date.issued | 2021-08 | |
dc.date.submitted | 2021-07-28 | |
dc.description.abstract | Edible insects, a sustainable and nutritious alternative to conventionally derived proteins, are unfamiliar to Westerners and often associated with negative sentiments. Edible-cricket protein (ECP) added to chocolate brownies (CB) [0% ECP = CBWO (without) vs. 6% w/w ECP = CBW (with)], and disclosed information [no ECP added = (−) vs. ECP with benefits = (+), ECP− and ECP+, respectively] yielded four CB treatments (CBWO−, CBWO+, CBW−, and CBW+). Subjects (n = 112 female and n = 98 male) rated liking, selected emotions before- and after-tasting, and determined consumption (CI) and purchase intent (PI) after tasting. Likings were analyzed with mixed-effects ANOVA and post hoc Tukey’s HSD test. Emotions were evaluated with Cochran’s-Q test and correspondence analysis. Emotions driving or inhibiting overall liking (OL) were assessed with penalty-lift analyses using two-sample t-tests. A random forest algorithm was used to predict PI and estimate variables’ importance. Female’s and male’s expected OL were higher for CBWO− than for CBWO+. Females’ actual OL was higher for CBWO than for CBW regardless of the disclosed information but males’ actual OL was the same across treatments. Females exhibited negative-liking disconfirmation for CBW−. In both tasting conditions, the disclosed information affected treatments’ emotional profiles more than formulation. After-tasting emotions “happy” and “satisfied” were critical predictors of PI. | |
dc.format.extent | 24 pages | |
dc.format.medium | Electronic | |
dc.identifier | foods10081769 | |
dc.identifier | https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000689220400001&DestLinkType=FullRecord&DestApp=WOS_CPL | |
dc.identifier.doi | 10.3390/foods10081769 | |
dc.identifier.eissn | 2304-8158 | |
dc.identifier.issn | 2304-8158 | |
dc.identifier.other | UG4JH (isidoc) | |
dc.identifier.other | 34441546 (pubmed) | |
dc.identifier.uri | https://hdl.handle.net/10182/14146 | |
dc.language.iso | en | |
dc.publisher | MDPI | |
dc.relation | The original publication is available from MDPI - https://doi.org/10.3390/foods10081769 - http://dx.doi.org/10.3390/foods10081769 | |
dc.relation.isPartOf | Foods | |
dc.relation.uri | https://doi.org/10.3390/foods10081769 | |
dc.rights | © 2021 by the authors. Licensee MDPI, Basel, Switzerland. | |
dc.rights.ccname | Attribution | |
dc.rights.ccuri | https://creativecommons.org/licenses/by/4.0/ | |
dc.subject | alternative insect protein | |
dc.subject | anthropo-entomophagy | |
dc.subject | cognitive information | |
dc.subject | consumer behavior | |
dc.subject | extrinsic-product cue | |
dc.subject | sentiment analysis | |
dc.subject.anzsrc2020 | ANZSRC::300602 Food chemistry and food sensory science | |
dc.subject.anzsrc2020 | ANZSRC::300603 Food nutritional balance | |
dc.subject.anzsrc2020 | ANZSRC::350602 Consumer-oriented product or service development | |
dc.subject.anzsrc2020 | ANZSRC::321002 Food properties (incl. characteristics and health benefits) | |
dc.subject.anzsrc2020 | ANZSRC::321004 Nutritional science | |
dc.subject.anzsrc2020 | ANZSRC::3006 Food sciences | |
dc.subject.anzsrc2020 | ANZSRC::3106 Industrial biotechnology | |
dc.title | Effect of disclosed information on product liking, emotional profile, and purchase intent: A case of chocolate brownies containing edible-cricket protein | |
dc.type | Journal Article | |
lu.contributor.unit | LU | |
lu.contributor.unit | LU|Agriculture and Life Sciences | |
lu.contributor.unit | LU|Agriculture and Life Sciences|WFMB | |
lu.identifier.orcid | 0000-0003-1482-2438 | |
pubs.article-number | 1769 | |
pubs.issue | 8 | |
pubs.publication-status | Published | |
pubs.publisher-url | http://dx.doi.org/10.3390/foods10081769 | |
pubs.volume | 10 |
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