Investigating Australian Consumers’ Perceptions of and Preferences for Different Styles of Sparkling Wine Using the Fine Wine Instrument

This study investigated consumer preferences for different styles of sparkling wine and the influence of wine style and occasion on sparkling wine purchasing and consumption behavior. Australian consumers (n = 203) completed an online survey and blind tasting of representative styles of commercial sparkling wines, including Champagne. Wine sensory profiles were determined by descriptive analysis using a trained panel (n = 12) and consumers were segmented into ‘No Frills’, ‘Aspirant’ and ‘Enthusiast’ clusters using the Fine Wine Instrument. Consumer perceptions, preferences and liking were measured using 9-point hedonic scales and compared via statistical analysis. Consumers anticipated liking Champagne and sparkling white wine the most, and Moscato and Prosecco the least, but on tasting, could only readily identify the Moscato and sparkling red wines, as the most contrasting wine styles. As such, liking scores for the Champagne and sparkling white wine were significantly lower based on tasting (median scores were 6.0, compared with 9.0 and 8.0 for survey responses, respectively). Consumers’ preconceived expectations of different sparkling wine styles clearly influenced purchasing and consumption behavior. Aspirants and Enthusiasts were more likely to spend more per bottle for Champagne and sparkling white wine, and consumption of these sparkling wines was most frequently associated with celebratory occasions, such as anniversaries, birthdays, Christmas, New Year and weddings.

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Food choice in the e-commerce era

British Food Journal ◽

10.1108/bfj-09-2019-0682 ◽

2020 ◽

Vol 122 (4) ◽

pp. 1215-1237 ◽

Cited By ~ 1

Author(s):

Ou Wang ◽

Simon Somogyi ◽

Sylvain Charlebois

Keyword(s):

Food Choice ◽

Online Survey ◽

Consumer Preferences ◽

Descriptive Analysis ◽

Demographic Characteristics ◽

Content Type ◽

Food Shopping ◽

Business To Consumer ◽

Food Choice Motives ◽

Specific Food

PurposeThis study associated consumers' food choice motives and socio-demographic characteristics with their attitudes and consumptions towards food shopping with four e-commerce modes: business-to-consumer (B2C), online-to-offline delivery (O2O Delivery), online-to-offline in-store (O2O In-store) and New Retail. It also explored consumer preferences for specific food categories within the four e-commerce modes.Design/methodology/approachAn online survey was administered to 954 participants from three Chinese cities: Beijing, Shanghai and Shenzhen. Descriptive analysis and linear regression were used in the data analysis.FindingsThe following food choice motives (FCMs) and socio-demographic characteristics had a significant effect on food e-commerce attitudes and/or consumption, with some or all of the four e-commerce modes: Taste Appeal, Value for Money, Safety Concerns, Quality Concerns, Processed Convenience, Purchase Convenience, Others' Reviews, City, Gender, Household Size, Age, Income, Occupation and Marital Status. Consumers also have different consumption preferences for food categories in the four e-commerce modes.Originality/valueThis is the first study to associate consumer FCMs and socio-demographics with their e-commerce attitudes and consumption regarding food in four e-commerce modes: B2C, O2O Delivery, O2O In-store and New Retail.

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Understanding Australian Wine Consumers’ Preferences for Different Sparkling Wine Styles

Beverages ◽

10.3390/beverages6010014 ◽

2020 ◽

Vol 6 (1) ◽

pp. 14

Author(s):

Naomi Verdonk ◽

Renata Ristic ◽

Julie Culbert ◽

Karma Pearce ◽

Kerry Wilkinson

Keyword(s):

Household Income ◽

Online Survey ◽

Red Wine ◽

White Wine ◽

Consumption Patterns ◽

Sparkling Wine ◽

Demographic Information ◽

Consumer Group ◽

Female Consumers ◽

Rosé Wine

This study investigated the perceptions and preferences of Australian wine consumers towards different styles of sparkling wine, including French Champagne and Australian sparkling white, red and rosé wine, Moscato and Prosecco. An online survey of 1027 regular sparkling wine consumers captured demographic information, sparkling wine perceptions and preferences, and typical spending and consumption patterns. Consumers were segmented into three distinct clusters (‘No Frills’, ‘Aspirants’ and ‘Enthusiasts’) using the Fine Wine Instrument model. The majority of No Frills consumers were female and typically consumed sparkling wine once per month. Almost 55% of Aspirants were male with a household income of more than AU$75,000. Enthusiast consumers were also predominantly male and well educated, and 64% were under the age of 35 years. Sparkling white wine and Champagne were generally the preferred styles for each consumer group, followed by Moscato and sparkling rosé wine. Interestingly, Moscato scored favorably with both No Frills and Enthusiast segments. Almost 25% of respondents indicated that they were not familiar with Prosecco, while sparkling red wine was perceived similarly by male and female consumers. The findings from this study can be used by sparkling wine producers to better target their products and marketing to the specific needs and expectations of consumers within different segments of the Australian domestic market.

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490 An immuno-oncology census: assessment of clinician knowledge and educational needs in 2020

Journal for ImmunoTherapy of Cancer ◽

10.1136/jitc-2020-sitc2020.0490 ◽

2020 ◽

Vol 8 (Suppl 3) ◽

pp. A526-A526

Author(s):

Janelle Schrag ◽

Fitzgerald Draper ◽

Monique Dawkins ◽

Lorna Lucas ◽

Leigh Boehmer

Keyword(s):

Online Survey ◽

Current Knowledge ◽

Descriptive Analysis ◽

Educational Needs ◽

Care Team ◽

Financial Strain ◽

Molecular Testing ◽

T Cell Therapy ◽

Survey Responses ◽

Oncology Providers

BackgroundThe landscape for clinician education in immuno-oncology (IO) has changed dramatically since the first approval of an immune checkpoint inhibitor (ICI) in 2011. Educational initiatives have had to evolve with the multitude of new IO approvals and indications, as well as continuous integration of these therapies in patient care. As such, an IO census survey was administered and analyzed to better assess the current knowledge and educational needs of the oncology care team at the start of a new decade in IO.MethodsIn June 2020, the Association of Community Cancer Centers launched an online survey to its membership of multidisciplinary oncology providers. The survey included questions related to demographic information, current IO practices, and top priorities and challenges in IO. In August 2020, an interim, descriptive analysis was conducted on complete survey responses (n=38).ResultsAt the time of interim analysis, survey respondents represented the full multidisciplinary cancer care team (e.g., advanced practice providers [18%], pharmacists [16%], medical and surgical oncologists [14%]), as well as diverse practice settings (e.g., community cancer program [28%], physician practice [20%]). In addition, the majority (67%) of respondents treated more than 20 patients per week with immunotherapies across most cancer types. When assessing familiarity with IO agents, most respondents were ‘moderately familiar’ or ‘extremely familiar’ with ICIs (26% and 53%, respectively). However, many respondents were ‘not at all familiar’ or only ‘slightly familiar’ with chimeric antigen receptor (CAR) T-cell therapy (5% and 42%, respectively) and bispecific antibody therapies (16% and 42%, respectively). The top challenges (i.e., ‘very challenging’ or ‘extremely challenging’) for respondents included the expansion of indications for IO agents (45% and 11%, respectively), coordinating care with non-oncology providers (29% and 18%, respectively), and financial toxicity (32% and 26%, respectively). Regarding future education topics, respondents expressed most interest (i.e., ‘very interested’ or ‘extremely interested’) in biomarker and molecular testing (71% and 18%, respectively), patient access, advocacy, and financial impact (61% and 24%, respectively), and evidence, data, and publication updates (55% and 26%, respectively).ConclusionsThese interim results from a representative cohort strongly indicate that clinicians desire more clinical and operational support on use of IO agents and associated testing, easing patients‘ and programs‘ associated financial strain, and coordinating care across specialties. Additional analysis will focus on if/how respondents’ specific disciplines or practice settings influence the results.

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Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period

Czech Journal of Food Sciences ◽

10.17221/447/2012-cjfs ◽

2013 ◽

Vol 31 (No. 5) ◽

pp. 438-444 ◽

Cited By ~ 8

Author(s):

P. Papetti ◽

A. Carelli

Keyword(s):

Descriptive Analysis ◽

Dairy Product ◽

Buffalo Milk ◽

Quantitative Descriptive Analysis ◽

Lazio Region ◽

Overall Acceptability ◽

Trained Panel ◽

Quantitative Descriptive ◽

Sensory Profiles

Caciottina massaggiata di Amaseno, a typical dairy product of the Lazio Region prepared from buffalo milk, was analysed for moisture, fat, protein, pH, and acidity content at different storage (0, 3, 6, and 9 months after production). Cheeses were also evaluated for various sensory attributes (taste, flavour, texture, and overall acceptability) during storage. We evaluated the flavour profile and acceptability of Caciottina cheeses of varying maturity using a descriptive analysis. Descriptive sensory profiles of selected cheeses were determined using a trained panel (n = 12) and an established cheese flavour sensory language. In quantitative descriptive analysis a trained panel rated the cheeses for colour, odour, taste and texture. In the affective tests the panellists evaluated the samples for overall quality. The results proved that months of production had significant effects on the sensory quality of the cheeses.

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The Effect of Reduced Alcohol on the Sensory Profiles and Consumer Preferences of White Wine

Journal of Sensory Studies ◽

10.1111/joss.12079 ◽

2013 ◽

Vol 29 (1) ◽

pp. 33-42 ◽

Cited By ~ 30

Author(s):

Ellena S. King ◽

Hildegarde Heymann

Keyword(s):

Consumer Preferences ◽

White Wine ◽

Sensory Profiles

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Pediatric neurosurgery in Asia and Australasia: training and clinical practice

Journal of Neurosurgery Pediatrics ◽

10.3171/2020.6.peds20399 ◽

2021 ◽

Vol 27 (1) ◽

pp. 93-101

Author(s):

Ronnie E. Baticulon ◽

Michael C. Dewan ◽

Nunthasiri Wittayanakorn ◽

Philipp R. Aldana ◽

Wirginia J. Maixner

Keyword(s):

Clinical Practice ◽

Online Survey ◽

Vascular Malformations ◽

Economic Status ◽

Pediatric Neurosurgery ◽

Income Group ◽

Fellowship Training ◽

Pediatric Epilepsy ◽

Skill Sets ◽

Survey Responses

OBJECTIVEThere are limited data on the pediatric neurosurgical workforce in Asia and Australasia. The training and clinical practice of pediatric neurosurgeons need to be characterized in order to identify gaps in knowledge and skills, thereby establishing a framework from which to elevate pediatric neurosurgical care in the region.METHODSAn online survey for pediatric neurosurgeons was created in REDCap (Research Electronic Database Capture), collecting demographic information and data on pediatric neurosurgical training and clinical practice. The link to answer the survey was sent to the mailing lists of the Asian Australasian Society for Pediatric Neurosurgery and the Japanese Society for Pediatric Neurosurgery, disseminated during the 2019 Asian Australasian Pediatric Neurosurgery Congress, and spread through social media. The survey was open to neurosurgeons who operated on patients ≤ 18 years old in Asian Australasian countries, whether or not they had completed fellowship training in pediatric neurosurgery. Descriptive statistics were computed and tabulated. Data were stratified and compared based on surgeon training and World Bank income group.RESULTSA total of 155 valid survey responses were analyzed, representing neurosurgeons from 21 countries. A total of 107 (69%) considered themselves pediatric neurosurgeons, of whom 66 (43%) had completed pediatric neurosurgery training. Neurosurgeons in East Asia commonly undergo a fellowship in their home countries, whereas the rest train mostly in North America, Europe, and Australia. A majority (89%) had operating privileges, and subspecialty pediatric training usually lasted from 6 months to 2 years. On average, trained pediatric neurosurgeons perform a higher number of pediatric neurosurgical operations per year compared with nonpediatric-trained respondents (131 ± 129 vs 56 ± 64 [mean ± SD], p = 0.0001). The mean number of total neurosurgical operations per year is similar for both groups (184 ± 129 vs 178 ± 142 [mean ± SD], p = 0.80). Respondents expressed the desire to train further in pediatric epilepsy, spasticity, vascular malformations, craniofacial disorders, and brain tumors.CONCLUSIONSBoth pediatric and general neurosurgeons provide neurosurgical care to children in Asia and Australasia. There is a need to increase pediatric neurosurgery fellowship programs in the region. Skill sets and training needs in pediatric neurosurgery vary depending on the country’s economic status and between pediatric-trained and nonpediatric-trained surgeons.

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Sensory stability of whole mango juice: influence of temperature and storage time

Food Science and Technology ◽

10.1590/s0101-20612012005000115 ◽

2012 ◽

Vol 32 (4) ◽

pp. 819-825 ◽

Cited By ~ 7

Author(s):

Anderson do Nascimento Oliveira ◽

Afonso Mota Ramos ◽

Valéria Paula Rodrigues Minim ◽

José Benício Paes Chaves

Keyword(s):

Vitamin C ◽

Degradation Kinetics ◽

Descriptive Analysis ◽

Physicochemical Characteristics ◽

Quantitative Descriptive Analysis ◽

Instrumental Color ◽

Trained Panel ◽

Sensory Analyses ◽

Quantitative Descriptive ◽

Mango Juice

This study investigated the degradation kinetics of the sensory attributes of commercial whole mango (cv. Ubá) juice and evaluated its sensory acceptability during storage. Samples of the product were stored in a BOD incubator at 25, 35, and 45 ºC under 24 hours light (650 lux) for 120 days. Sensory analyses (Quantitative Descriptive Analysis - QDA) were conducted with trained panel and consumers. The correlations between sensory and physicochemical characteristics (instrumental color and vitamin C content) were also assessed. Flavor, aroma, and color vary with temperature and time of storage. Aroma and flavor were most affected by temperature with values of Q10 and Ea equal to 4.16 and 25.31 kcal.mol-1; and 3.61 and 22.80 kcal.mol-1, respectively. The sensory changes observed by the trained panel are related to the degradation of vitamin C and changes in the color coordinates (L* and ΔE*) of mango juice. However, consumers were unable to detect changes in the overall quality of the juices. It was observed that the QDA can be a useful tool to assess shelf-life.

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Consumer Preferences and Willingness to Pay for Potting Mix with Biochar

Energies ◽

10.3390/en14123432 ◽

2021 ◽

Vol 14 (12) ◽

pp. 3432

Author(s):

McKenzie Thomas ◽

Kimberly L. Jensen ◽

Dayton M. Lambert ◽

Burton C. English ◽

Christopher D. Clark ◽

...

Keyword(s):

Willingness To Pay ◽

Online Survey ◽

Product Information ◽

Consumer Preferences ◽

Market Potential ◽

Marginal Costs ◽

Consumer Demographics ◽

Market Shares ◽

Potential Market ◽

Dedicated Energy Crops

Biochar is a co-product of advanced biofuels production from feedstocks including food, agricultural, wood wastes, or dedicated energy crops. Markets for soil amendments using biochar are emerging, but little is known about consumer preferences and willingness to pay (WTP) for these products or the depth of the products’ market potential for this product. This research provides WTP estimates for potting mix amended with 25% biochar, conditioned on consumer demographics and attitudes about product information labeling. Data were collected with an online survey of 577 Tennessee home gardeners. WTP was elicited through a referendum contingent valuation. Consumer WTP for an 8.81 L bag of 25% biochar potting mix is $8.52; a premium of $3.53 over conventional potting mix. Demographics and attitudes toward biofuels and the environment influence WTP. Biochar amounts demanded are projected for the study area’s potential market. Optimal prices, profits, and market shares are estimated across different marginal costs of producing biochar potting mix.

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Impact of Chitosan-Genipin Films on Volatile Profile of Wine along Storage

Applied Sciences ◽

10.3390/app11146294 ◽

2021 ◽

Vol 11 (14) ◽

pp. 6294

Author(s):

M. Angélica Rocha ◽

Manuel Coimbra ◽

Sílvia Rocha ◽

Cláudia Nunes

Keyword(s):

Volatile Compounds ◽

Carbon Chain ◽

White Wine ◽

Maillard Reaction Products ◽

Red Wines ◽

Reaction Products ◽

Ethyl Hexanoate ◽

Organoleptic Characteristics ◽

Strecker Aldehydes ◽

Key Odorants

Chitosan-genipin films have been proposed for preservation of white wine, maintaining their varietal key odorants and organoleptic characteristics of sulfur dioxide treated wines. Nevertheless, these wines showed aroma notes that slightly distinguish them. It is possible that during the contact of films with wine for at least 2 months, after fermentation and prior to bottling, interactions or chemical reactions are promoted. In this work, wine model solutions with volatile compounds in contact with chitosan-genipin films were performed to evaluate their evolution along time. To complement these analyses, the volatile compounds of white and red wines kept in contact with chitosan-genipin films during 2 and 8 months were also studied. The results obtained allowed us to conclude that the contact of chitosan-genipin films with both white and red wines tend to retain long carbon chain volatile compounds, such as ethyl hexanoate and octan-3-one. It also promoted the formation of Maillard reaction products, such as furfural by dehydration of pentoses and Strecker aldehydes, such as 3-methylbutanal and phenylacetaldehyde, by degradation of amino acids. This study reveals that the use of chitosan-genipin films for wine preservation is also able to promote the formation of compounds that can modulate the wines aroma, maintaining the varietal notes.

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