Consumer attitudes and olive oil acceptance: the traditional consumer
In order to investigate extra virgin olive oil acceptance, preference tests were carried out on two olive oil consumer groups, representative of two different cultures and traditions. The first consumer group consisted of 20 South Italian families from Potenza. The second group consisted of 152 Nor...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
1994-04-01
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| Series: | Grasas y Aceites |
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| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/964 |
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| author | Ella Pagliarini Mario Bertuccioli Silvia Abba |
| author_facet | Ella Pagliarini Mario Bertuccioli Silvia Abba |
| author_sort | Ella Pagliarini |
| collection | DOAJ |
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In order to investigate extra virgin olive oil acceptance, preference tests were carried out on two olive oil consumer groups, representative of two different cultures and traditions.
The first consumer group consisted of 20 South Italian families from Potenza. The second group consisted of 152 Northern Individual consumers tested in Milan.
These tests were carried out on 6 oils (2 Greek, 2 Spanish and 2 Italian) produced during the 1992-93 season.
Similar methods were employed in both tests but they were carried out under completely different environmental conditions. For our testing of the 20 families we tried to ensure that the consumption conditions remained as traditional as possible. On the contrary, the test carried out on the 152 consumers was more standardized and allowed a direct comparison between the samples. The responses to preference tests were processed using the PREFMAP statistical method.
The preferences of Southern Italian consumers are sharply differentiated: what is considered to be optimal for a consumer may be unacceptable for another one.
Whereas the preferences expressed by the consumers of a city in Northern Italy is more homogeneous.Therefore, for both Southern and Northern Italian consumers, the sensory profile of extra virgin olive oil should be programmed and standardized. This allows maximum acceptability to be obtained and consumer expectations to be fulfilled.
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| format | Article |
| id | doaj-art-255e3834d3de43a7818ff2c7d3c5763a |
| institution | OA Journals |
| issn | 0017-3495 1988-4214 |
| language | English |
| publishDate | 1994-04-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj-art-255e3834d3de43a7818ff2c7d3c5763a2025-08-20T02:23:27ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42141994-04-01451-210.3989/gya.1994.v45.i1-2.964947Consumer attitudes and olive oil acceptance: the traditional consumerElla Pagliarini0Mario Bertuccioli1Silvia Abba2DISTAM, Sezione Tecnologie Alimentan MilanUniversitá degli Studi della Basilicata, PotenzaBiagini FSD, Lucca In order to investigate extra virgin olive oil acceptance, preference tests were carried out on two olive oil consumer groups, representative of two different cultures and traditions. The first consumer group consisted of 20 South Italian families from Potenza. The second group consisted of 152 Northern Individual consumers tested in Milan. These tests were carried out on 6 oils (2 Greek, 2 Spanish and 2 Italian) produced during the 1992-93 season. Similar methods were employed in both tests but they were carried out under completely different environmental conditions. For our testing of the 20 families we tried to ensure that the consumption conditions remained as traditional as possible. On the contrary, the test carried out on the 152 consumers was more standardized and allowed a direct comparison between the samples. The responses to preference tests were processed using the PREFMAP statistical method. The preferences of Southern Italian consumers are sharply differentiated: what is considered to be optimal for a consumer may be unacceptable for another one. Whereas the preferences expressed by the consumers of a city in Northern Italy is more homogeneous.Therefore, for both Southern and Northern Italian consumers, the sensory profile of extra virgin olive oil should be programmed and standardized. This allows maximum acceptability to be obtained and consumer expectations to be fulfilled. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/964AcceptanceConsumerVirgin olive oil |
| spellingShingle | Ella Pagliarini Mario Bertuccioli Silvia Abba Consumer attitudes and olive oil acceptance: the traditional consumer Grasas y Aceites Acceptance Consumer Virgin olive oil |
| title | Consumer attitudes and olive oil acceptance: the traditional consumer |
| title_full | Consumer attitudes and olive oil acceptance: the traditional consumer |
| title_fullStr | Consumer attitudes and olive oil acceptance: the traditional consumer |
| title_full_unstemmed | Consumer attitudes and olive oil acceptance: the traditional consumer |
| title_short | Consumer attitudes and olive oil acceptance: the traditional consumer |
| title_sort | consumer attitudes and olive oil acceptance the traditional consumer |
| topic | Acceptance Consumer Virgin olive oil |
| url | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/964 |
| work_keys_str_mv | AT ellapagliarini consumerattitudesandoliveoilacceptancethetraditionalconsumer AT mariobertuccioli consumerattitudesandoliveoilacceptancethetraditionalconsumer AT silviaabba consumerattitudesandoliveoilacceptancethetraditionalconsumer |