Using Cross-Cultural Consumer Liking Data to Explore Acceptability of PGI Bread—Waterford Blaa
Waterford Blaa is one of only four Irish food products granted protected geographical (PGI) status by the European Commission. This study aimed to determine whether cultural background/product familiarity, gender, and/or age impacted consumer liking of three Waterford Blaa products and explored prod...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/9/1214 |
| _version_ | 1797554908628516864 |
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| author | Rachel Kelly Tracey Hollowood Anne Hasted Nikos Pagidas Anne Markey Amalia G. M. Scannell |
| author_facet | Rachel Kelly Tracey Hollowood Anne Hasted Nikos Pagidas Anne Markey Amalia G. M. Scannell |
| author_sort | Rachel Kelly |
| collection | DOAJ |
| description | Waterford Blaa is one of only four Irish food products granted protected geographical (PGI) status by the European Commission. This study aimed to determine whether cultural background/product familiarity, gender, and/or age impacted consumer liking of three Waterford Blaa products and explored product acceptability between product-familiar and product-unfamiliar consumer cohorts in Ireland and the UK, respectively. Familiarity with Blaa impacted consumer liking, particularly with respect to characteristic flour dusting, which is a unique property of Waterford Blaa. UK consumers felt that all Blaas had too much flour. Blaa A had the heaviest amount of flouring and was the least preferred for UK consumers, who liked it significantly less than Irish consumers (<i>p</i> < 0.05). Flavour was also important for UK consumers. Blaa C delivered a stronger oven baked odour/flavour compared to Blaa A and was the most preferred by UK consumers. Irish consumer liking was more influenced by the harder texture of Blaa B, which was their least preferred product. Age and gender did not impact liking for Blaas within Irish consumers, but gender differences were observed among UK consumers, males liking the appearance significantly more than females. This is the first paper comparing Waterford Blaa liking of naïve UK consumers with Irish consumers familiar with the product. |
| first_indexed | 2024-03-10T16:38:46Z |
| format | Article |
| id | doaj.art-74347b69bc2d46a89c5db0617ccd10de |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T16:38:46Z |
| publishDate | 2020-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-74347b69bc2d46a89c5db0617ccd10de2023-11-20T12:12:26ZengMDPI AGFoods2304-81582020-09-0199121410.3390/foods9091214Using Cross-Cultural Consumer Liking Data to Explore Acceptability of PGI Bread—Waterford BlaaRachel Kelly0Tracey Hollowood1Anne Hasted2Nikos Pagidas3Anne Markey4Amalia G. M. Scannell5UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin D04 V1W8, IrelandSensory Dimensions, Unit F1-F2, Cowlairs, Nottingham, Nottinghamshire NG5 9RA, UKQI Statistics, Penhales, Ruscombe Lane, Ruscombe, Reading RG10 9JN, UKKerry Europe & Russia, Millennium Park, Naas, Co., Kildare W91 W923, IrelandUCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin D04 V1W8, IrelandUCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin D04 V1W8, IrelandWaterford Blaa is one of only four Irish food products granted protected geographical (PGI) status by the European Commission. This study aimed to determine whether cultural background/product familiarity, gender, and/or age impacted consumer liking of three Waterford Blaa products and explored product acceptability between product-familiar and product-unfamiliar consumer cohorts in Ireland and the UK, respectively. Familiarity with Blaa impacted consumer liking, particularly with respect to characteristic flour dusting, which is a unique property of Waterford Blaa. UK consumers felt that all Blaas had too much flour. Blaa A had the heaviest amount of flouring and was the least preferred for UK consumers, who liked it significantly less than Irish consumers (<i>p</i> < 0.05). Flavour was also important for UK consumers. Blaa C delivered a stronger oven baked odour/flavour compared to Blaa A and was the most preferred by UK consumers. Irish consumer liking was more influenced by the harder texture of Blaa B, which was their least preferred product. Age and gender did not impact liking for Blaas within Irish consumers, but gender differences were observed among UK consumers, males liking the appearance significantly more than females. This is the first paper comparing Waterford Blaa liking of naïve UK consumers with Irish consumers familiar with the product.https://www.mdpi.com/2304-8158/9/9/1214Waterford Blaacross-cultural consumer differencesconsumer likingsensory attributesgender differencesage differences |
| spellingShingle | Rachel Kelly Tracey Hollowood Anne Hasted Nikos Pagidas Anne Markey Amalia G. M. Scannell Using Cross-Cultural Consumer Liking Data to Explore Acceptability of PGI Bread—Waterford Blaa Foods Waterford Blaa cross-cultural consumer differences consumer liking sensory attributes gender differences age differences |
| title | Using Cross-Cultural Consumer Liking Data to Explore Acceptability of PGI Bread—Waterford Blaa |
| title_full | Using Cross-Cultural Consumer Liking Data to Explore Acceptability of PGI Bread—Waterford Blaa |
| title_fullStr | Using Cross-Cultural Consumer Liking Data to Explore Acceptability of PGI Bread—Waterford Blaa |
| title_full_unstemmed | Using Cross-Cultural Consumer Liking Data to Explore Acceptability of PGI Bread—Waterford Blaa |
| title_short | Using Cross-Cultural Consumer Liking Data to Explore Acceptability of PGI Bread—Waterford Blaa |
| title_sort | using cross cultural consumer liking data to explore acceptability of pgi bread waterford blaa |
| topic | Waterford Blaa cross-cultural consumer differences consumer liking sensory attributes gender differences age differences |
| url | https://www.mdpi.com/2304-8158/9/9/1214 |
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