Sensory nutrition: The role of taste in the reviews of commercial food products

Mapping Intimacies ◽

10.1101/662585 ◽

2019 ◽

Author(s):

Danielle. R. Reed ◽

Joel D. Mainland ◽

Charles J. Arayata

Keyword(s):

Customer Service ◽

Food Product ◽

Food Products ◽

Data Sets ◽

Product Reviews ◽

Purchasing Decisions ◽

Consumer Review ◽

Sensory Responses ◽

Taste Experience

AbstractMany factors play a role in choosing what to eat or drink. Here we explored the role of sensation to explain these differences, drawing on consumer reviews for commercially available food products sold through an online retailer. We analyzed 393,568 unique food product reviews from Amazon customers with a total of 256,043 reviewers rating 67,553 products. Taste-associated words were mentioned more than words associated with cost, food texture, customer service, nutrition, smell, or those referring to the trigeminal senses, e.g., spicy. We computed the overall number of reviews that mentioned taste qualities: the word taste was mentioned in over 30% of the reviews (N= 142,768), followed by sweet (10.7%, N=42,315), bitter (2.9%, N=11,424), sour (2.1%, N=8,252), and salty (1.4%, N=5,688). We identified 38 phrases used to describe the evaluation of sweetness, finding that ‘too sweet’ was used in nearly 0.8% of the reviews and oversweetness was mentioned over 25 times more often than under-sweetness. We then focused on ‘polarizing’ products, those that elicited a wide difference of opinion (as measured by the ranges of the product ratings). Using the products that had more than 50 reviews, we identified the top 10 most polarizing foods (i.e., those with the largest standard deviation in ratings) and provide representative comments about the polarized taste experience of consumers. Overall, these results support the primacy of taste in real-world food ratings and individualized taste experience, such as whether a product is ‘too sweet’. Analysis of consumer review data sets can provide information about purchasing decisions and customer sensory responses to particular commercially available products and represents a promising methodology for the emerging field of sensory nutrition.

Understanding Muslim Young Consumers on Online Shopping: The role of Customer Review, Price, Trust and Security

Equilibrium Jurnal Ekonomi Syariah ◽

10.21043/equilibrium.v8i2.8655 ◽

2020 ◽

Vol 8 (2) ◽

pp. 297

Author(s):

Wahibur Rokhman ◽

Fajar Andiani

Keyword(s):

Online Shopping ◽

Sampling Technique ◽

Future Research ◽

Young Generation ◽

Product Reviews ◽

Purchasing Decisions ◽

Online Purchases ◽

Young Consumers ◽

Minimum Expenditure

Online shopping is an ubiquitous phenomenon among young consumers. The development of internet on transactions has caused fear, mistrust and risk among online consumers. The objective of this study is to examine the effect of product reviews, prices, transaction trust, and security transactions on decisions in Islamic millennial generation online purchases. The sample in this study is the Muslim young generation who use a lot of online shoppings, a total of 120 respondents were requested to complete the questionnaires, of which 96 were returned using a purposive sampling technique with a minimum expenditure of spending 3 times in the last 3 months. The results of this study indicate that product reviews, prices, trust and security have significant effect on online purchasing decisions. This study also discusses the implications, limitations, and suggestions for the future research.

THE IMPACT OF THE SERVICE PROCESS QUALITY ON THE CONSUMER'S BEHAVIOR AND PURCHASING DECISIONS

10.32008/nordsci2021/b2/v4/06 ◽

2021 ◽

Author(s):

Małgorzata Adamska ◽

Aneta Kucińska-Landwójtowicz

Keyword(s):

Customer Service ◽

Process Quality ◽

Service Process ◽

Purchasing Decisions ◽

Sales Personnel ◽

Proposed Model ◽

Model Of Management ◽

Customer Capital ◽

The Impact

"The purpose of the article is to present the impact and the role of sales personnel and the pursued quality strategy in the customer service process on the customer's behaviour and processes of making purchase decisions. The identified dependencies may exert a significant impact on activities undertaken with respect to the formation of future customer relations and their nature, with special attention given to the context of the service process quality and sale personnel who carries out such process. The article is a concept study based on the results of a literature search query, experiences deriving from cooperation with the sector of small and medium-sized enterprises and the author’s own studies on the management of relations with customer capital in the sector of small and medium-sized enterprises. The original feature of the article are recommendations pertaining to the feasible scenario of operation and the proposed model of management with respect to sale personnel and service process quality, enhancing the creation of values for customers via efficient marketing strategies implemented in the area of customer servicing."

Detecting reports of unsafe foods in consumer product reviews

JAMIA Open ◽

10.1093/jamiaopen/ooz030 ◽

2019 ◽

Vol 2 (3) ◽

pp. 330-338 ◽

Cited By ~ 2

Author(s):

Adyasha Maharana ◽

Kunlin Cai ◽

Joseph Hellerstein ◽

Yulin Hswen ◽

Michael Munsell ◽

...

Keyword(s):

Machine Learning ◽

Food Safety ◽

Food Product ◽

Food Products ◽

Good Health ◽

Consumer Product ◽

Product Reviews ◽

Applied Machine Learning ◽

Under Sampling ◽

Food Recalls

Abstract Objectives Access to safe and nutritious food is essential for good health. However, food can become unsafe due to contamination with pathogens, chemicals or toxins, or mislabeling of allergens. Illness resulting from the consumption of unsafe foods is a global health problem. Here, we develop a machine learning approach for detecting reports of unsafe food products in consumer product reviews from Amazon.com. Materials and Methods We linked Amazon.com food product reviews to Food and Drug Administration (FDA) food recalls from 2012 to 2014 using text matching approaches in a PostGres relational database. We applied machine learning methods and over- and under-sampling methods to the linked data to automate the detection of reports of unsafe food products. Results Our data consisted of 1 297 156 product reviews from Amazon.com. Only 5149 (0.4%) were linked to recalled food products. Bidirectional Encoder Representation from Transformations performed best in identifying unsafe food reviews, achieving an F1 score, precision and recall of 0.74, 0.78, and 0.71, respectively. We also identified synonyms for terms associated with FDA recalls in more than 20 000 reviews, most of which were associated with nonrecalled products. This might suggest that many more products should have been recalled or investigated. Discussion and Conclusion Challenges to improving food safety include, urbanization which has led to a longer food chain, underreporting of illness and difficulty in linking contaminated food to illness. Our approach can improve food safety by enabling early identification of unsafe foods which can lead to timely recall thereby limiting the health and economic impact on the public.

An Introduction of Biomimetic System and Heat Pump Technology in Food Drying Industry

10.5772/intechopen.93386 ◽

2020 ◽

Author(s):

Khurram Yousaf ◽

Kunjie Chen ◽

Muhammad Azam Khan

Keyword(s):

Product Quality ◽

Heat Pump ◽

System Development ◽

Food Product ◽

Food Products ◽

Vital Role ◽

Agricultural Product ◽

Drying Time ◽

Rapid Moisture

Drying of food products is a relatively complex, nonlinear, and dynamic process due to simultaneous heat and mass transfer, rapid moisture evaporation, and biological and chemical reactions. Therefore, the monitoring of food quality during the drying process using bio-inspired technologies can play a vital role. The demand for high-quality dried food products and the rapid growth of energy in food processing are attracting new and renewable sources of energy. Energy efficiency, improved food product quality, and less environmental impact are always the main priorities of any drying system development. In-depth knowledge of biomimetic systems and drying kinetics would be helpful to design new dryers and technologies. Due to the excellent features (controllable drying temperature, drying time, drying air velocity, and relative humidity), heat pump drying systems have been used widely to ensure food and agricultural product quality. This chapter helps to understand the relationship between bio-inspired technologies and the role of heat pump technology in the food drying industry in terms of cost-effectiveness, energy saving, and better food product quality.

The role of the gastrointestinal tract in the processes of intoxication and detoxiﬁcation of the body

Experimental and Clinical Gastroenterology ◽

10.31146/1682-8658-ecg-183-11-118-125 ◽

2020 ◽

Vol 183 (11) ◽

pp. 118-125

Author(s):

T. L. Pilat ◽

L. P. Kuzmina ◽

M. M. Kolyaskina ◽

L. M. Bezrukavnikova

Keyword(s):

Gastrointestinal Tract ◽

Blood Serum ◽

Fasting Blood Glucose ◽

Food Product ◽

Food Products ◽

The Body ◽

Nutrition Program ◽

Metabolic Products ◽

Cytochrome P 450

This review presents literature data on the role of the gastric tract in the processes of intoxication and detoxiﬁcation of endoand exobiotics. The factors that promote the absorption and metabolism of toxic products in the gastrointestinal tract are described. The causes of intoxication and the mechanisms of two-phase detoxiﬁcation with the participation of phase I enzymes of the biotransformation of xenobiotics in the intestine, in particular cytochrome P-450 isoenzymes, are described in detail. The predominance of the cytochrome P-450 isoenzyme CYP3A4 in the intestine was shown, and among the enzymes of phase II of biotransformation in the intestinal wall, the most important are UDP-glucuronyltransferase and sulfotransferase. The data on the ways of correction of intoxication with the use of a detoxiﬁcation complex of dietary nutrition are presented. Clinical studies have shown that a specialized program provides antioxidant protection and the work of enzymes of the I and II stages of the metabolism of toxins, a decrease in the absorption and excretion of metabolic products, can signiﬁcantly reduce the intoxication of the body, which is extremely necessary during the treatment and rehabilitation of diseases of the gastrointestinal tract and other organs and systems. rehabilitation of the body. It was found that the use of products of detox nutritional program LEOVIT DETOX led to a signiﬁcant decrease in the concentration of urea and creatinine, which indicates an accelerated elimination of toxins and metabolic products formed in the body. A decrease in the concentration in the blood of the main enzymes characterizing the detoxiﬁcation activity of the liver ALT, AST, GGT was also established.The aim of the study was to evaluate the detoxiﬁcation eﬀectiveness of the preventive nutrition Program and individual detoxiﬁcation products LEOVIT DETOX, designed to aﬀect all stages of Exo — and endobiotic metabolism.Materials and methods. Detoxiﬁcation nutrition LEOVIT DETOX includes: specialized food product of dietary preventive nutrition “Complex nutrition program DETOX”, detoxifying jelly and bars — specialized food products of dietary preventive nutrition for detoxiﬁcation of the body. The DETOX nutrition program is designed for 15 days and contains 30 products. The dynamics of biochemical parameters of liver and kidney function disorders (AST, ALT, GGT, urea, creatinine), blood lipid spectrum (by total cholesterol), fasting blood glucose level, and products of lipid peroxidation in blood serum were measured.Results. The use of specialized food products of dietary prophylactic nutrition “, a Comprehensive nutrition program DETOX” leads to a signiﬁcant decrease in the concentration of urea and creatinine, AST, ALT, GGT, cholesterol, glucose, diene conjugate, ketodienes of CARBONYLS and increased total oxidative activity of blood serum were examined.Conclusion. The use of a specialized food product of dietary preventive nutrition “Complex nutrition program DETOX” provides eﬀective detoxiﬁcation of the body in diseases of the gastro-intestinal system.

Consumer Protection Perception of Halal Food Products in Indonesia

KnE Social Sciences ◽

10.18502/kss.v4i9.7329 ◽

2020 ◽

Author(s):

Agus Hermawan

Keyword(s):

Consumer Protection ◽

Government Policy ◽

Product Information ◽

Secondary Data ◽

Food Product ◽

Food Products ◽

Conceptual Approach ◽

Customer Perception ◽

Halal Food

Purpose - The purpose of this study is to uncover the conditions, dilemmas, and efforts to improve the customer perception of halal food products in Indonesia. The study uses secondary data with a conceptual approach with a study of social theory and facts in Indonesia. The results of the study show that the role of employers, government and consumer protection institutions still needs to be improved to promote consumer rights and obligations regarding halal products. Ongoing socialization efforts to bring intensive awareness are still needed to increase trust in halal food products. The limitations of existing empirical data regarding the behavior of consumers using halal products are the main things that further research is still needed. Consumer awareness of halal products still needs to be encouraged so that consumers are aware of their rights and obligations and are protected from producers who are misconducted. This can be done through mass media massively campaint. Synchronization between related institutions is the key to winning the consumer support, while still opening opportunities for entrepreneurs to honestly provide product information. Government policy in favor of protecting consumers with law enforcement is a picture given in this paper to foster more comprehensive literature in the field of consumer protection of halal products. Keywords: Halal food product, Consumers protection, government policy

UNDERSTANDING INDONESIAN CONSUMER’S INTENTION TO PURCHASE ORGANIC FOOD PRODUCTS: THE MODERATING ROLE OF PRICE SENSITIVITY

Jurnal Psikologi TALENTA ◽

10.26858/talenta.v6i1.13949 ◽

2020 ◽

Vol 6 (1) ◽

pp. 10

Author(s):

Ghaisa Marin Hartono ◽

Alice Salendu ◽

Eka Gatari

Keyword(s):

Purchase Intention ◽

Organic Food ◽

Food Product ◽

Food Products ◽

Price Sensitivity ◽

Design Strategies ◽

Value Perceptions ◽

Emotional Value ◽

Moderating Role

As climate change is one of the major challenges of our time, green products that benefit sustainable production, such as organic agriculture is not only a trend but a necessity. The purpose of this study was to investigate consumer’s value perceptions and their intentions to purchase organic food products. In addition, the study examined the moderating role of price sensitivity between perceived value and purchase intention. Survey data from 203 people in the Jabotabek were used to test our hypotheses, We found that only one value (emotional) had a significantly positive effect on organic food product purchase intention. The moderating effect of purchase experience was found only on the path between emotional value and organic food product purchase intention. The findings offer implications for academics, practitioners, and marketers in determining strategies that encourage people to purchase organic food products. We conclude that marketers should design strategies that maximize the emotional value of organic food products.

The effect of innovative food products on shaping the image of their offerors

American Journal of Business ◽

10.1108/ajb-07-2019-0055 ◽

2020 ◽

Vol 35 (1) ◽

pp. 1-23

Author(s):

Agnieszka Izabela Baruk ◽

Sebastian Białoskurski

Keyword(s):

Innovation Management ◽

Statistical Tests ◽

Empirical Studies ◽

Food Product ◽

Food Products ◽

Primary Data ◽

Content Type ◽

The Impact ◽

Market Success

PurposeThe main purpose of this article is to determine the significance of selected reasons for the market success of a new food product depending on the perception of the offeror.Design/methodology/approachA cognitive-critical analysis of the literature on marketing, innovation management and image management were used to prepare the theoretical section. The results of the analysis indicate a cognitive and research gap regarding the role of innovative food products in creating their offerors' image. In order to reduce the gap, empirical studies were conducted on a sample of young Polish consumers, in which a questionnaire was used to gather primary data. The data were subjected to statistical analysis using the following methods and statistical tests: exploratory factor analysis, Kruskal–Wallis test, Pearson chi-square independence test and V-Cramer coefficient analysis.FindingsThe results of the analysis conducted indicated, inter alia, that there are no statistically significant dependencies between opinions on the importance of individual components to achieve market success by a new food product (NFP), and on the relationship between the perception of the NFP and the image of the offeror. Opinions on the impact of an offeror's image on the perception of an NFP are a feature that differentiates the factors indicating the success of NFPs in the case of three variables only.Originality/valueThe results obtained from the research have a cognitive and applicability value, characterized by originality. Until now, the role of innovative food products in creating their offerors' image has not been analyzed.

Pengaruh Religiusitas, Label Halal, dan Alasan Kesehatan terhadap Keputusan Membeli Produk Makanan Instan Korea

El-Mal: Jurnal Kajian Ekonomi & Bisnis Islam ◽

10.47467/elmal.v3i2.515 ◽

2020 ◽

Vol 3 (2) ◽

pp. 183-197

Author(s):

Fanika Selvianti ◽

Ibdalsyah Ibdalsyah ◽

Hilman Hakiem

Keyword(s):

Structural Equation ◽

Food Product ◽

Food Products ◽

Partial Least Square ◽

Least Square ◽

Equation Modeling ◽

Analysis Tool ◽

Purchasing Decisions ◽

Independent Variables ◽

Data Analysis Tool

This study aims to determine the effect of religiosity, halal label, and health reasons on the decision to buy Korean instant food products. The dependent variable in the study is the purchase decision, while the independent variables are religiosity, halal label and health reasons. The data in this study were collected through questionnaires distributed to consumers who had bought and consumed Korean instant food products in Cibinong. The research method used is quantitative. The population in this study are Korean instant food product consumers, with the data collected amounting to 80 respondents. The data analysis tool used in this study uses Structural Equation Modeling (SEM) with theapproach Partial Least Square (PLS). The results of this study indicate that there is a positive and significant influence of the religiosity variable on the decision to buy Korean instant food products, while the halal label variable has a positive but not significant effect on purchasing decisions and the health reason variable has a negative and insignificant effect on the decision to buy instant food products Korea.

Capturing qualitatively different healthfulness images of food products

Marketing Intelligence & Planning ◽

10.1108/mip-06-2015-0119 ◽

2016 ◽

Vol 34 (5) ◽

pp. 605-622 ◽

Cited By ~ 6

Author(s):

Petteri Puska ◽

Harri T. Luomala

Keyword(s):

Empirical Support ◽

Food Product ◽

Food Products ◽

Well Being ◽

Internet Survey ◽

Content Type ◽

Long Run ◽

Peripheral Cues ◽

Health Related

Purpose – The purpose of this paper is to establish whether food products carry qualitatively different healthfulness images in consumers’ minds. The images explored in this paper go beyond the conventional healthful vs unhealthful dichotomy. The limitations of mainstream healthfulness perception research were pinpointed and a multi-dimensional conception of food product healthfulness images was introduced in an attempt to extend current theorizing. Design/methodology/approach – A pilot test (n=17) was conducted to develop a tool for measuring multi-dimensional healthfulness images of food products. The main study (n=1,081) comprised of an internet survey exposing respondents to pictures of various commercial food products. Findings – Empirical support for the existence of qualitatively different healthfulness images in consumers’ minds for food products was found. First, a food product perceived in overall as more unhealthful than its counterpart was still viewed as more healthful in certain specific way. Second, respondents reported to yield dissimilar health benefits (e.g. energy and appearance vs emotional well-being and self-management) from consuming two food products that were in overall perceived as equally healthful. Practical implications – In their communication, food marketers should emphasize those healthfulness image dimensions that consumers strongly perceive to characterize their food product. Second, companies can learn from analyzing the role of their own and competitors’ branding and packaging solutions in shaping consumers’ food product healthfulness image experiences. Third, consumer target group understanding is helpful in managing these experiences. Social implications – The results can assist in the fight against obesity. It is possible that the wider use of more emotionally evocative and cognitively effortless food-related communication enabled by uncovering of qualitative healthfulness images can produce more healthy food choices in the long run due to their higher persuasive power in certain consumer groups. Originality/value – This study was the first to show that food products can carry qualitatively different healthfulness images in consumers’ minds. It developed and introduced an easy measuring technique, based on the health-related motive orientation theory, for capturing them. It propagated for a multi-dimensional conception of food product healthfulness images and for the need to acknowledge the role holistic information processing and peripheral cues in their genesis.