Acceptance of coffee by different consumer profiles using multivariate statistics
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/3592 |
Resumo: | This study aimed to evaluate the acceptance of coffee by consumers using olfactory sensory analysis in two moments: without and with information about the different classifications of the products. Three different coffee classifications (rio, hard, and soft) and a commercial sample of a Traditional type of coffee were used. The research was carried out in a supermarket in Lavras – MG - Brazil with 100 volunteers. Consumers were asked to evaluate the samples according to the 9-point hedonic scale without any prior information on coffee quality. Subsequently, the same test was applied after informing the consumers that there are differences in coffee quality (high, intermediate and low), which have different characteristics, including aroma. The most accepted samples were associated by consumers with coffees classified as hard and soft. The information provided about the differences in the quality of the samples influenced only females consumers with higher incomes. |
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Acceptance of coffee by different consumer profiles using multivariate statisticsAceptación de café por diferentes perfiles de consumidor utilizando estadísticas multivariadasAceitação de cafés por diferentes perfis de consumidores utilizando estatística multivariadaBebidaDiferentes clasificacionesEvaluadoresAnálisis sensorial.BebidaDiferentes classificaçõesJulgadoresAnálise sensorial.BeverageDifferent classificationsEvaluatorsSensory analysis.This study aimed to evaluate the acceptance of coffee by consumers using olfactory sensory analysis in two moments: without and with information about the different classifications of the products. Three different coffee classifications (rio, hard, and soft) and a commercial sample of a Traditional type of coffee were used. The research was carried out in a supermarket in Lavras – MG - Brazil with 100 volunteers. Consumers were asked to evaluate the samples according to the 9-point hedonic scale without any prior information on coffee quality. Subsequently, the same test was applied after informing the consumers that there are differences in coffee quality (high, intermediate and low), which have different characteristics, including aroma. The most accepted samples were associated by consumers with coffees classified as hard and soft. The information provided about the differences in the quality of the samples influenced only females consumers with higher incomes.El objetivo de este estudio fue evaluar la aceptación de los cafés por parte de los consumidores mediante el análisis olfativo sensorial en dos momentos: sin y con información sobre las diferentes clasificaciones de los productos. Las muestras de café se utilizaron en tres clasificaciones diferentes (Rio, Duro y Mole) y una muestra comercial de café de tipo tradicional. La investigación se llevó a cabo en un supermercado en Lavras - MG con 100 voluntarios. Se pidió a los consumidores que evaluaran las muestras de acuerdo con la escala hedónica de 9 puntos sin ninguna información previa sobre la calidad. Más tarde, se aplicó la misma prueba, pero informando que hay cafés de diferentes calidades (alta, intermedia y baja), que tienen diferentes características, incluidas las fragancias. Los consumidores asociaron las bebidas más aceptadas con los cafés clasificados como bebidas duras y sin alcohol. La información proporcionada sobre la diferencia en las muestras en términos de calidad influyó solo en los consumidores con mayores ingresos y las mujeres.Objetivou-se, com este estudo, avaliar a aceitação de cafés pelos consumidores utilizando análise sensorial olfativa em dois momentos: sem e com informações sobre as diferentes classificações dos produtos. Foram utilizadas amostras de cafés em três diferentes classificações (Rio, Duro e Mole) e uma amostra comercial de café do tipo Tradicional. A pesquisa foi realizada em um supermercado em Lavras – MG com 100 voluntários. Os consumidores foram solicitados a avaliar as amostras conforme a escala hedônica de 9 pontos sem nenhuma informação prévia sobre a qualidade. Posteriormente, o mesmo teste foi aplicado, porém informando que há cafés de diferentes qualidades (alta, intermediária e baixa), que apresentam diferentes características, inclusive de fragrâncias. As bebidas mais aceitas foram associadas pelos consumidores aos cafés classificados como bebida dura e mole. A informação fornecida sobre a diferença das amostras quanto à qualidade influenciou apenas os consumidores com renda mais elevada e do sexo feminino.Research, Society and Development2020-04-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/359210.33448/rsd-v9i6.3592Research, Society and Development; Vol. 9 No. 6; e102963592Research, Society and Development; Vol. 9 Núm. 6; e102963592Research, Society and Development; v. 9 n. 6; e1029635922525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/3592/3825Copyright (c) 2020 Clara Mariana Lima, Luiza Zazini Benedito, Josiane Ferreira da Silva, Daniela Caetano Cardoso, Silvani Verruck, Rosemary Gualberto Fonseca Alvarenga Pereirainfo:eu-repo/semantics/openAccessBenedito, Luiza ZaziniLima, Clara Mariana GonçalvesSilva, Josiane Ferreira daCardoso, Daniela CaetanoVerruck, SilvaniPereira, Rosemary Gualberto Fonseca Alvarenga2020-08-20T18:05:46Zoai:ojs.pkp.sfu.ca:article/3592Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:44.918947Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Acceptance of coffee by different consumer profiles using multivariate statistics Aceptación de café por diferentes perfiles de consumidor utilizando estadísticas multivariadas Aceitação de cafés por diferentes perfis de consumidores utilizando estatística multivariada |
title |
Acceptance of coffee by different consumer profiles using multivariate statistics |
spellingShingle |
Acceptance of coffee by different consumer profiles using multivariate statistics Benedito, Luiza Zazini Bebida Diferentes clasificaciones Evaluadores Análisis sensorial. Bebida Diferentes classificações Julgadores Análise sensorial. Beverage Different classifications Evaluators Sensory analysis. |
title_short |
Acceptance of coffee by different consumer profiles using multivariate statistics |
title_full |
Acceptance of coffee by different consumer profiles using multivariate statistics |
title_fullStr |
Acceptance of coffee by different consumer profiles using multivariate statistics |
title_full_unstemmed |
Acceptance of coffee by different consumer profiles using multivariate statistics |
title_sort |
Acceptance of coffee by different consumer profiles using multivariate statistics |
author |
Benedito, Luiza Zazini |
author_facet |
Benedito, Luiza Zazini Lima, Clara Mariana Gonçalves Silva, Josiane Ferreira da Cardoso, Daniela Caetano Verruck, Silvani Pereira, Rosemary Gualberto Fonseca Alvarenga |
author_role |
author |
author2 |
Lima, Clara Mariana Gonçalves Silva, Josiane Ferreira da Cardoso, Daniela Caetano Verruck, Silvani Pereira, Rosemary Gualberto Fonseca Alvarenga |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Benedito, Luiza Zazini Lima, Clara Mariana Gonçalves Silva, Josiane Ferreira da Cardoso, Daniela Caetano Verruck, Silvani Pereira, Rosemary Gualberto Fonseca Alvarenga |
dc.subject.por.fl_str_mv |
Bebida Diferentes clasificaciones Evaluadores Análisis sensorial. Bebida Diferentes classificações Julgadores Análise sensorial. Beverage Different classifications Evaluators Sensory analysis. |
topic |
Bebida Diferentes clasificaciones Evaluadores Análisis sensorial. Bebida Diferentes classificações Julgadores Análise sensorial. Beverage Different classifications Evaluators Sensory analysis. |
description |
This study aimed to evaluate the acceptance of coffee by consumers using olfactory sensory analysis in two moments: without and with information about the different classifications of the products. Three different coffee classifications (rio, hard, and soft) and a commercial sample of a Traditional type of coffee were used. The research was carried out in a supermarket in Lavras – MG - Brazil with 100 volunteers. Consumers were asked to evaluate the samples according to the 9-point hedonic scale without any prior information on coffee quality. Subsequently, the same test was applied after informing the consumers that there are differences in coffee quality (high, intermediate and low), which have different characteristics, including aroma. The most accepted samples were associated by consumers with coffees classified as hard and soft. The information provided about the differences in the quality of the samples influenced only females consumers with higher incomes. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-04-19 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/3592 10.33448/rsd-v9i6.3592 |
url |
https://rsdjournal.org/index.php/rsd/article/view/3592 |
identifier_str_mv |
10.33448/rsd-v9i6.3592 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/3592/3825 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 6; e102963592 Research, Society and Development; Vol. 9 Núm. 6; e102963592 Research, Society and Development; v. 9 n. 6; e102963592 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052648195620864 |