The effect of taste perception of locally processed foods on consumer attitudes

Year 2024, Volume: 9 Issue: 3, 301 - 315, 31.12.2024

Cevat Ercik , Ömer Çoban

https://doi.org/10.31822/jomat.2024-9-3-301

Abstract

In recent years, with the increase in awareness of healthy product consumption, it has been observed that consumers have developed a purchasing intention for local food products. Food businesses are trying to turn their origin, provenance or regionally registered products into an advantage and use it as a means of persuading consumers who are conscious of this. In this context, an experimental design was preferred in the study, and three different chocolate varieties with fillings developed using local products from Mersin province were tasted by 162 participants. Data from the participants were obtained using a questionnaire technique with a scale designed to measure their sensory analysis after the experiment, and then the analysis results obtained using statistical software were interpreted. The differences between local products were examined in the analyses, and independent two-variable t-tests and paired sample t-tests were used to determine the purchasing and recommending intentions of gender. According to the results of the research, the registered origin name (local product) had a positive effect on the purchasing and recommending intentions of the chocolates, and significant differences were found between the chocolates in sensory criteria.

Keywords

Gastronomy, Local Product, Chocolate, Product Development, Sensory Analysis

References

• Ali, A., Selamat, J., CheMana, Y., & Suria, A. (2001). Effect of storage temperature on texture, polymorphic structure, bloom formation, and sensory attributes of filled dark chocolate. Food Chemistry, 72(2), 491-497.
• Alpar, R. (2001). Applied statistics in sports science. Ankara: Nobel Publishing.
• Altuğ, O., T., & Elmacı, Y. (2019). Sensory evaluation in foods (4th ed.). İzmir: Sidas Medya Ltd.
• Bakan, R. (2021). Evaluation and innovation of milk-based desserts in Turkish cuisine (Master's thesis, Pamukkale University Institute of Social Sciences).
• Büyüköztürk, Ş. (2014). Data analysis handbook for social sciences: Statistics, research design, SPSS applications, and interpretation (Expanded 20th ed.). Ankara: Pegem Akademi.
• Canikli, S. B. (2019). Development of low-protein dairy-based fermented product (Master's thesis, Institute of Natural and Applied Sciences).
• Carter, L. L. (2009). Consumer receptivity of foreign products: The roles of country-of-origin image, consumer ethnocentrism and animosity (Doctoral dissertation, Old Dominion University).
• Chen, J., & Lobo, A. (2012). Organic food products in China: Determinants of consumers’ purchase intentions. The International Review of Retail, Distribution and Consumer Research, 22(3), 293-314.
• Chen, J., Lobo, A., & Mascitelli, B. (2011). Investigating the buyer behaviour of organic food in urban China. Readings Book, 166.
• CODEX STAN 87-1981, Rev.1-2003. (1981). Norma para el chocolate y los productos del chocolate. Retrieved from www.codexalimentarius.net.
• Daşdemir, İ. (2016). Scientific research methods. Ankara: Nobel Publishing.
• Duman, G., Yılmaz, İ., & Er, A. (2021). Product development using the deconstruction technique in traditional dishes. Journal of Tourism and Gastronomy Studies, 9(2), 1318-1338.
• Ercan, M. O., & Katlav Özgül, E. (2021). Evaluation of Turkish desserts by chefs in the scope of gastronomic tourism: Product development study within fusion cuisine applications (Master's thesis, Nevşehir Hacı Bektaş Veli University).
• Erkmen, T., & Yüksel, C. A. (2008). A study on consumer shopping behaviors and their demographic and socio-cultural characteristics. Ege Academic Review, 8(2), 683-727.
• Gacula, M. C. (1997). Descriptive sensory analysis in practice. Trumbull, CT: Food and Nutrition Press.
• Gracia, M., & Magistris, T. (2007). Organic food product purchase behaviour: A pilot study for urban consumers in the South of Italy. Spanish Journal of Agricultural Research, 5(4), 439-451.
• Gundala, R. R., & Singh, A. (2021). What motivates consumers to buy organic foods? Results of an empirical study in the United States. PLOS ONE, 16(9), e0257288.
• Hyde, R. J., & Feller, R. P. (1981). Age and sex effects on taste of sucrose, NaCl, citric acid and caffeine. Neurobiology of Aging, 2(4), 315-318.
• Kadanalı, E., & Dağdemir, V. (2016). Consumer willingness to purchase regional food products. Gaziosmanpaşa University Journal of Agricultural Faculty, 33(1), 9-16.
• Kan, M., Kan, A., & Kütükoğlu, Ş. (2021). The effect of geographical indications on food product preferences in the central district of Kastamonu province. Journal of Agricultural Economics Research, 7(1), 40-51.
• Karasar, N. (2007). Scientific research method (17th ed.). Ankara: Nobel Publishing.
• Karasar, N. (2014). Scientific research method. Ankara: Nobel Publishing.
• Kveton, J. F., & Bartoshuk, L. M. (2001). Taste. In J. Bailey, G. B. Healy, J. T. Johnson, R. K. Jackler, K. H. Calhoun, H. C. Pillsbury, & M. Eugene Tardy (Eds.), Head and neck surgery-otoaryngology (pp. 508-520). Philadelphia: Lippincott Williams & Wilkins.
• Lee, T. H., Fu, C. J., & Chen, Y. Y. (2020). Trust factors for organic foods: Consumer buying behavior. British Food Journal, 122(2), 414-431.
• Martinez, C. E., Hernandez, J. M., & Cordero, C. (2015). Taste perception in normal and overweight Mexican adults. Appetite, 89, 192-195.
• Meilgaard, M., Civille, G. V., & Carr, B. T. (1999). Sensory evaluation techniques (3rd ed.). Boca Raton, FL: CRC Press.
• Miişoğlu, D., & Hayoğlu, I. (2005). Perception, recognition, and rating of taste threshold values. Harran University Journal of Agriculture Faculty, 9(2), 29-35.
• Murphy, J., & Smith, S. (2009). Chefs and suppliers: An exploratory look at supply chain issues in an upscale restaurant alliance. International Journal of Hospitality Management, 28(2), 212-220.
• Mutlu, S., & Çilginoğlu, H. (2022). Development of regional products in the context of gastronomy tourism: Kastamonu. Journal of Tourism and Gastronomy Studies, 10(4), 3034-3054.
• Ortiz, A. (2010). Customers willingness to pay premium for locally sourced menu items (Master's thesis, Iowa State University).
• Pergam, D. R., & Pilgrim, F. J. (1957). Hedonic scale method of measuring food preferences. Food Technology.
• Saleki, Z. S., Seyedeh, M. S., & Rahimi, M. R. (2012). Organic food purchasing behaviour in Iran. International Journal of Business and Social Science, 3(13).
• Schwartz, I. M. (2011). Chef's perception of local food, networking and culinary identity (Master's thesis, Wilfrid Laurier University).
• Sharma, A., Moon, J., & Strohbehn, C. (2014). Restaurant's decision to purchase local foods: Influence of value chain activities. International Journal of Hospitality Management, 39, 130-143.
• Sidel, J. L., & Stone, H. (2006). Sensory science: Methodology. In Y. H. Hui (Ed.), Handbook of food science, technology and engineering (pp. 57-1-5724). Boca Raton, FL: CRC Press.
• Singh, A., & Verma, P. (2017). Factors influencing Indian consumers' actual buying behaviour towards organic food products. Journal of Cleaner Production, 167, 473-483.
• SMK. (2016). Law Number: 6769, Date of Acceptance: 22.12.2016, Date of Official Gazette: 10 January 2017, Official Gazette Number: 29944.
• Şimşek, A., Güleç, E., & Usta, S. (2020). Product development for vegans and celiac patients in the context of gastronomic product diversification: Kazandibi. International Journal of Tourism Research in the Turkic World, 5(1), 51-59.
• Tabachnick, B. G., Fidell, L. S., & Ullman, J. B. (2013). Using multivariate statistics (Vol. 6, pp. 497-516). Boston, MA: pearson.
• Tavşancıl, E. (2014). Measurement of attitudes and data analysis with SPSS. Ankara: Nobel Yayın.
• Turkish Food Codex, TFC. (2013). Regulation on cocoa and chocolate products (Regulation No: 2013/Draft).
• Turkish Food Codex, TFC. (2017). Regulation on cocoa and chocolate products (Regulation No: 2017/Draft).
• Usta, M. (2022). Evaluation of nearly forgotten dishes in Anatolian cuisine through sensory analysis in the context of product development. Journal of Tourism and Gastronomy Studies, 10(4), 3865-3890.
• Xie, B. (2015). Consumer perceptions and attitudes of organic food products in Eastern China. British food journal, 117(3), 1105-1121