Consumer Sensory Evaluations of Wine Quality: The Respective Influence of Price and Country of Origin

2008 ◽  
Vol 3 (1) ◽  
pp. 10-29 ◽  
Author(s):  
Roberta Veale ◽  
Pascale Quester
Keyword(s):  
Fractional Factorial Design ◽  
Country Of Origin ◽  
Jel Classification ◽  
Fractional Factorial ◽  
Wine Quality ◽  
Consumer Evaluations ◽  
Intrinsic Cues ◽  
Taste Testing ◽  
Extrinsic Cues

AbstractThe purpose of the study was to investigate the respective influences of price and country of origin as extrinsic cues on consumer evaluations of wine quality when all intrinsic cues are experienced through sensory perception. Taste testing experiments were conducted (N = 263) using Chardonnay as the test product in a 3 (country of origin, COO) × 3 (price) × 3 (acid level) conjoint analysis fractional factorial design. Price and COO were both found to be more important contributors to perception of wine quality than taste. Reliance on extrinsic cues was found to remain extremely robust even when all intrinsic cues were available through sensory experience for respondent evaluation. The research demonstrated that even when evaluating a product through consumption, consumer belief in the price/value schema dominates quality assessment. These findings mean that marketers cannot assume that intrinsic product attributes, even when experienced, will be weighted and interpreted accurately by consumers. The research significantly advances our understanding of consumers' use of extrinsic cues (price and COO specifically), and their respective influence in their determination of both expected and experienced quality. (JEL Classification: Q11, D12, M31)

Country‐of‐origin effects on Chinese wine consumers

2006 ◽  
Vol 108 (5) ◽  
pp. 396-412 ◽  
Author(s):  
Pierre Balestrini ◽  
Paul Gamble
Keyword(s):  
Country Of Origin ◽  
Production Method ◽  
Chinese Consumers ◽  
Wine Quality ◽  
Content Type ◽  
Intrinsic Cues ◽  
Extrinsic Cues ◽  
Significant Difference ◽  
Chinese Wine ◽  
Purchasing Behaviour

PurposeThe paper seeks to examine Chinese consumers' wine‐purchasing behaviour and, more especially, the importance of country of origin (COO) effects in the evaluation and assessment of wine quality and as it relates to decision making for wine purchases.Design/methodology/approachThe data for this study were collected in 2004 through an interviewer‐administered, structured questionnaire targeted at randomly selected wine buyers in the ChangNing district of Shanghai (China). Chinese consumers tend to purchase wine primarily for sensorial reasons, consuming it on social occasions. Wine has never acquired the connotations of being merely a thirst‐quenching drink as it did in some European countries. They are also attracted to wine for its health benefits.FindingsIt was found that Chinese consumers are more likely to use extrinsic cues than intrinsic cues to evaluate wine quality. Thus, COO information is a significantly more important cue than price for Chinese consumers as a quality cue. However, there appears to be no significant difference in the importance of COO and brand in this regard. Wine is a complex product – small differences in any one of a huge range of variables, from the weather, through the grape, the production method, the storage and even the bottling can affect quality. As might be expected in a market that is relatively under‐developed and which has a smaller experience of wine drinking than some other parts of the world, Chinese consumers pay much more attention to COO when they purchase wine for special occasions, where their choice is exposed to the judgment of others. By contrast, when purchasing wine for their own private consumption, COO assumes a lesser importance.Originality/valueThis research can significantly help wine marketers to develop more effective positioning strategies in China. It will also help in the development of pricing and promotional decisions.

scholarly journals Assessment and determination of lyoprotectant for survival of freeze-dried Lactobacillus rhamnosus

2016 ◽  
Vol 20 (1) ◽  
pp. 105-113
Author(s):  
Zongcheng Miao ◽  
Yang Zhao ◽  
Xiaoping Huo
Keyword(s):  
Amino Acids ◽  
Fractional Factorial Design ◽  
Biological Activities ◽  
Lactobacillus Rhamnosus ◽  
Fractional Factorial ◽  
Practical Application ◽  
Steepest Ascent ◽  
Freeze Dried ◽  
Viable Bacteria

Abstract Currently research of lactic acid bacteria focus primarily on the functional probiotics, which are major beneficial biota in the gastrointestinal tract, have been industrial manufactured. Probiotics confer health benefits on the host need adequate amounts. However, the absence of data makes it difficult to ensure the maintenance biological activities and population of probiotic. In this research, a fractional factorial design and steepest ascent experiment were used to analyze the influence of lyoprotectant as carbohydrates, prebiotics and amino acids on the survival of the probiotic Lactobacillus rhamnosus. The results indicated a maximum survival rate and population of viable bacteria of L. rhamnosus to be 55.84 % and 1.60 ×1011 CFU/g after freeze-dried by using a combination of 10 g/100mL Sucrose, 2.5 g/100mL Isomaltooligosaccharide, 12 g/100mL Hydroxyproline. To a large extent, the survival and viability were dependent on the cryoprotectant used and make probiotics more attractive from a practical application in industrial viewpoint.

scholarly journals Spectrodensitometric simultaneous determination of esomeprazole and domperidone in human plasma

2017 ◽  
Vol 15 (1) ◽  
pp. 293-298
Author(s):  
Pakinaz Y. Khashaba ◽  
Hassan Refat H. Ali ◽  
Mohamed M. El-Wekil
Keyword(s):  
Ethyl Acetate ◽  
Factorial Design ◽  
Simultaneous Determination ◽  
Human Plasma ◽  
Mobile Phase ◽  
Fractional Factorial Design ◽  
Cost Effective ◽  
Fractional Factorial ◽  
Tlc Plates

AbstractA simple, rapid, cost-effective, and sensitive TLC-spectrodensitometric method for simultaneous determination of esomeprazole and domperidone was developed and tested in human plasma. Ethyl acetate: methanol: benzene: acetonitrile (5: 4: 8: 3, v/v/v/v) mobile phase was used for separation on TLC plates detected at 286 nm. The linearity ranges were 5-1200 and 2-600 ng/ spot for esomeprazole and domperidone, and limits of detection were 1.73 and 0.59 ng/spot. The effects of four variables affecting Rf were evaluated by fractional factorial design. The benzene volume and saturation time had significant effects.

scholarly journals The role of expert judgments in wine quality assessment: the mismatch between chemical, sensorial and extrinsic cues

2022 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Eva Parga-Dans ◽  
Pablo Alonso González ◽  
Raimundo Otero-Enríquez
Keyword(s):  
Information Asymmetry ◽  
Wine Quality ◽  
Significant Information ◽  
Content Type ◽  
Intrinsic Cues ◽  
Volatile Acidity ◽  
Extrinsic Cues ◽  
Expert Assessments ◽  
Wine Market ◽  
Quality Assessments

Purpose The complexity in determining the quality of a credence good like wine increases due to the lack of mandatory ingredient labeling. This has generated a significant information asymmetry in the wine market, leading consumers to delegate their purchase decisions to expert rankings and wine guides. This paper explores whether expert assessments reduce the information asymmetry caused by the absence of ingredient labeling in the wine market.Design/methodology/approach By employing analysis of variance (ANOVA) in a sample of 304 wines included in the Wine Guide of the Spanish Consumers Organization (OCU), this paper assesses the extent to which expert assessments based on sensory evaluations converge with the objective cues provided by laboratory analysis in wine quality evaluations.Findings Results reveal a mismatch between expert assessments and laboratory analyses. Chemical aspects such as SO2 levels or volatile acidity, sensorial factors such as intensity and persistence, and extrinsic variables such as the region of origin or wine type play an important role in the quality ranking of wines.Originality/value These findings call for the inclusion of objective intrinsic cues in expert sensory assessments to provide consumers reliable information about wines and to resolve the apparent dissonances in wine quality assessments.

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