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Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits
The present study aimed to understand the drivers of liking dried apple and pear chips with various textures among Chinese (n = 58), Korean (n = 58), and US (n = 56) consumers. The possibility of hedonic transfer from snack texture preferences to fruit-chip texture preferences was also investigated...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142592/ https://www.ncbi.nlm.nih.gov/pubmed/32213876 http://dx.doi.org/10.3390/foods9030377 |
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author | Wong, Runrou Kim, Seulgi Chung, Seo-Jin Cho, Mi-Sook |
author_facet | Wong, Runrou Kim, Seulgi Chung, Seo-Jin Cho, Mi-Sook |
author_sort | Wong, Runrou |
collection | PubMed |
description | The present study aimed to understand the drivers of liking dried apple and pear chips with various textures among Chinese (n = 58), Korean (n = 58), and US (n = 56) consumers. The possibility of hedonic transfer from snack texture preferences to fruit-chip texture preferences was also investigated among Chinese and Koreans. Fourteen fruit-chip samples with four textural properties (crispy, puffy, soft, and jelly-like) were selected. Consumers rated their level of liking for each sample, and then they performed hedonic-based projective mapping with the same samples. In the hedonic texture transfer investigation, consumers rated their acceptance of nine snacks with various textures but possessing similar textures to those of dried fruit samples. The data were analyzed by ANOVA and multiple factor analysis. Most consumers disliked samples with a soft or jelly-like texture, while liked samples with a crispy texture. Cross-cultural differences were observed in the liking of puffy samples, with both Chinese and Koreans liking puffy samples as much as crispy ones for their melting characteristics in the mouth, while US consumers perceived the puffy samples as being Styrofoam-like and disliked them. Hedonic transfer was observed from snack texture preferences to fruit-chip. Individual texture preferences for snacks seem to significantly affect the texture preferences for fruit chips. |
format | Online Article Text |
id | pubmed-7142592 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-71425922020-04-15 Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits Wong, Runrou Kim, Seulgi Chung, Seo-Jin Cho, Mi-Sook Foods Article The present study aimed to understand the drivers of liking dried apple and pear chips with various textures among Chinese (n = 58), Korean (n = 58), and US (n = 56) consumers. The possibility of hedonic transfer from snack texture preferences to fruit-chip texture preferences was also investigated among Chinese and Koreans. Fourteen fruit-chip samples with four textural properties (crispy, puffy, soft, and jelly-like) were selected. Consumers rated their level of liking for each sample, and then they performed hedonic-based projective mapping with the same samples. In the hedonic texture transfer investigation, consumers rated their acceptance of nine snacks with various textures but possessing similar textures to those of dried fruit samples. The data were analyzed by ANOVA and multiple factor analysis. Most consumers disliked samples with a soft or jelly-like texture, while liked samples with a crispy texture. Cross-cultural differences were observed in the liking of puffy samples, with both Chinese and Koreans liking puffy samples as much as crispy ones for their melting characteristics in the mouth, while US consumers perceived the puffy samples as being Styrofoam-like and disliked them. Hedonic transfer was observed from snack texture preferences to fruit-chip. Individual texture preferences for snacks seem to significantly affect the texture preferences for fruit chips. MDPI 2020-03-24 /pmc/articles/PMC7142592/ /pubmed/32213876 http://dx.doi.org/10.3390/foods9030377 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Wong, Runrou Kim, Seulgi Chung, Seo-Jin Cho, Mi-Sook Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits |
title | Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits |
title_full | Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits |
title_fullStr | Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits |
title_full_unstemmed | Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits |
title_short | Texture Preferences of Chinese, Korean and US Consumers: A Case Study with Apple and Pear Dried Fruits |
title_sort | texture preferences of chinese, korean and us consumers: a case study with apple and pear dried fruits |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142592/ https://www.ncbi.nlm.nih.gov/pubmed/32213876 http://dx.doi.org/10.3390/foods9030377 |
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