Is the Term “Food Consistency” Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and Conceptualization

Autores
Della Fontana, Franco Darío; Lotufo Haddad, Agustina Marcela; Goldner, Maria Cristina
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The post-pandemic context has changed the modes for collecting data in sensory and consumer science. The objectives of this research were to analyse consumers’ associations of food consistency and to study two virtual modes of the Free Word Association test (FWA). This test was administered to 209 consumers (180 women, 29 men, 18-45 years old) asynchronously (i.e. self-administered) and synchronously (i.e. face to face interviews). The Cognitive Salience Index (CSI) was calculated, and the structure of the social representation was analysed. Correspondence analysis showed that food consistency was a mixture of concepts related to structure, hardness and several aspects of auditory (e.g. Crunchy, Crispy), tactile (e.g. Smooth, Spreadable), and oral texture (e.g. Creamy, Gummy). Slightly consistent food was associated with something soft, liquid or semisolid, and very consistent food to something hard and resistant. Consistent food was more related to “very” than to “slightly consistent”. The CSI depended on the stimulus presented (p<0.05). Regarding the social representation structure, the central core had the highest CSI for all stimuli (CSI ≥ 0.13, p<0.05). Consumers defined “very consistent, consistent and slightly consistent food” by naming more foods in the synchronous mode than in the asynchronous one. In the asynchronous mode, consumers took more time to complete the test. The virtual FWA test (asynchronous or synchronous) showed some differences in the associations of term consistency, due to the lack of spontaneity in the first minute. It is important to adjust the methodologies to standardize the times in both modes.
Fil: Della Fontana, Franco Darío. Instituto de Investigaciones Sensoriales de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Lotufo Haddad, Agustina Marcela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina. Instituto de Investigaciones Sensoriales de Alimentos; Argentina
Fil: Goldner, Maria Cristina. Cátedra Tecnología de Los Alimentos; Argentina. Instituto de Investigaciones Sensoriales de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Materia
COGNITIVE SALIENCE INDEX
CONSUMER LANGUAGE
FREE WORD ASSOCIATION
SOCIAL REPRESENTATION
TEXTURE
VIRTUAL METHODS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/257397
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/257397
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Is the Term “Food Consistency” Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and ConceptualizationDella Fontana, Franco DaríoLotufo Haddad, Agustina MarcelaGoldner, Maria CristinaCOGNITIVE SALIENCE INDEXCONSUMER LANGUAGEFREE WORD ASSOCIATIONSOCIAL REPRESENTATIONTEXTUREVIRTUAL METHODShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The post-pandemic context has changed the modes for collecting data in sensory and consumer science. The objectives of this research were to analyse consumers’ associations of food consistency and to study two virtual modes of the Free Word Association test (FWA). This test was administered to 209 consumers (180 women, 29 men, 18-45 years old) asynchronously (i.e. self-administered) and synchronously (i.e. face to face interviews). The Cognitive Salience Index (CSI) was calculated, and the structure of the social representation was analysed. Correspondence analysis showed that food consistency was a mixture of concepts related to structure, hardness and several aspects of auditory (e.g. Crunchy, Crispy), tactile (e.g. Smooth, Spreadable), and oral texture (e.g. Creamy, Gummy). Slightly consistent food was associated with something soft, liquid or semisolid, and very consistent food to something hard and resistant. Consistent food was more related to “very” than to “slightly consistent”. The CSI depended on the stimulus presented (p<0.05). Regarding the social representation structure, the central core had the highest CSI for all stimuli (CSI ≥ 0.13, p<0.05). Consumers defined “very consistent, consistent and slightly consistent food” by naming more foods in the synchronous mode than in the asynchronous one. In the asynchronous mode, consumers took more time to complete the test. The virtual FWA test (asynchronous or synchronous) showed some differences in the associations of term consistency, due to the lack of spontaneity in the first minute. It is important to adjust the methodologies to standardize the times in both modes.Fil: Della Fontana, Franco Darío. Instituto de Investigaciones Sensoriales de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Lotufo Haddad, Agustina Marcela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina. Instituto de Investigaciones Sensoriales de Alimentos; ArgentinaFil: Goldner, Maria Cristina. Cátedra Tecnología de Los Alimentos; Argentina. Instituto de Investigaciones Sensoriales de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaWiley Blackwell Publishing, Inc2024-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/257397Della Fontana, Franco Darío; Lotufo Haddad, Agustina Marcela; Goldner, Maria Cristina; Is the Term “Food Consistency” Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and Conceptualization; Wiley Blackwell Publishing, Inc; Journal Of Texture Studies; 55; 5; 9-2024; 1-130022-4901CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/jtxs.12867info:eu-repo/semantics/altIdentifier/doi/10.1111/jtxs.12867info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:12:50Zoai:ri.conicet.gov.ar:11336/257397instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:12:51.103CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Is the Term “Food Consistency” Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and Conceptualization
title Is the Term “Food Consistency” Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and Conceptualization
spellingShingle Is the Term “Food Consistency” Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and Conceptualization
Della Fontana, Franco Darío
COGNITIVE SALIENCE INDEX
CONSUMER LANGUAGE
FREE WORD ASSOCIATION
SOCIAL REPRESENTATION
TEXTURE
VIRTUAL METHODS
title_short Is the Term “Food Consistency” Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and Conceptualization
title_full Is the Term “Food Consistency” Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and Conceptualization
title_fullStr Is the Term “Food Consistency” Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and Conceptualization
title_full_unstemmed Is the Term “Food Consistency” Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and Conceptualization
title_sort Is the Term “Food Consistency” Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and Conceptualization
dc.creator.none.fl_str_mv Della Fontana, Franco Darío
Lotufo Haddad, Agustina Marcela
Goldner, Maria Cristina
author Della Fontana, Franco Darío
author_facet Della Fontana, Franco Darío
Lotufo Haddad, Agustina Marcela
Goldner, Maria Cristina
author_role author
author2 Lotufo Haddad, Agustina Marcela
Goldner, Maria Cristina
author2_role author
author
dc.subject.none.fl_str_mv COGNITIVE SALIENCE INDEX
CONSUMER LANGUAGE
FREE WORD ASSOCIATION
SOCIAL REPRESENTATION
TEXTURE
VIRTUAL METHODS
topic COGNITIVE SALIENCE INDEX
CONSUMER LANGUAGE
FREE WORD ASSOCIATION
SOCIAL REPRESENTATION
TEXTURE
VIRTUAL METHODS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The post-pandemic context has changed the modes for collecting data in sensory and consumer science. The objectives of this research were to analyse consumers’ associations of food consistency and to study two virtual modes of the Free Word Association test (FWA). This test was administered to 209 consumers (180 women, 29 men, 18-45 years old) asynchronously (i.e. self-administered) and synchronously (i.e. face to face interviews). The Cognitive Salience Index (CSI) was calculated, and the structure of the social representation was analysed. Correspondence analysis showed that food consistency was a mixture of concepts related to structure, hardness and several aspects of auditory (e.g. Crunchy, Crispy), tactile (e.g. Smooth, Spreadable), and oral texture (e.g. Creamy, Gummy). Slightly consistent food was associated with something soft, liquid or semisolid, and very consistent food to something hard and resistant. Consistent food was more related to “very” than to “slightly consistent”. The CSI depended on the stimulus presented (p<0.05). Regarding the social representation structure, the central core had the highest CSI for all stimuli (CSI ≥ 0.13, p<0.05). Consumers defined “very consistent, consistent and slightly consistent food” by naming more foods in the synchronous mode than in the asynchronous one. In the asynchronous mode, consumers took more time to complete the test. The virtual FWA test (asynchronous or synchronous) showed some differences in the associations of term consistency, due to the lack of spontaneity in the first minute. It is important to adjust the methodologies to standardize the times in both modes.
Fil: Della Fontana, Franco Darío. Instituto de Investigaciones Sensoriales de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Lotufo Haddad, Agustina Marcela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina. Instituto de Investigaciones Sensoriales de Alimentos; Argentina
Fil: Goldner, Maria Cristina. Cátedra Tecnología de Los Alimentos; Argentina. Instituto de Investigaciones Sensoriales de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
description The post-pandemic context has changed the modes for collecting data in sensory and consumer science. The objectives of this research were to analyse consumers’ associations of food consistency and to study two virtual modes of the Free Word Association test (FWA). This test was administered to 209 consumers (180 women, 29 men, 18-45 years old) asynchronously (i.e. self-administered) and synchronously (i.e. face to face interviews). The Cognitive Salience Index (CSI) was calculated, and the structure of the social representation was analysed. Correspondence analysis showed that food consistency was a mixture of concepts related to structure, hardness and several aspects of auditory (e.g. Crunchy, Crispy), tactile (e.g. Smooth, Spreadable), and oral texture (e.g. Creamy, Gummy). Slightly consistent food was associated with something soft, liquid or semisolid, and very consistent food to something hard and resistant. Consistent food was more related to “very” than to “slightly consistent”. The CSI depended on the stimulus presented (p<0.05). Regarding the social representation structure, the central core had the highest CSI for all stimuli (CSI ≥ 0.13, p<0.05). Consumers defined “very consistent, consistent and slightly consistent food” by naming more foods in the synchronous mode than in the asynchronous one. In the asynchronous mode, consumers took more time to complete the test. The virtual FWA test (asynchronous or synchronous) showed some differences in the associations of term consistency, due to the lack of spontaneity in the first minute. It is important to adjust the methodologies to standardize the times in both modes.
publishDate 2024
dc.date.none.fl_str_mv 2024-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/257397
Della Fontana, Franco Darío; Lotufo Haddad, Agustina Marcela; Goldner, Maria Cristina; Is the Term “Food Consistency” Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and Conceptualization; Wiley Blackwell Publishing, Inc; Journal Of Texture Studies; 55; 5; 9-2024; 1-13
0022-4901
CONICET Digital
CONICET
url http://hdl.handle.net/11336/257397
identifier_str_mv Della Fontana, Franco Darío; Lotufo Haddad, Agustina Marcela; Goldner, Maria Cristina; Is the Term “Food Consistency” Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and Conceptualization; Wiley Blackwell Publishing, Inc; Journal Of Texture Studies; 55; 5; 9-2024; 1-13
0022-4901
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/jtxs.12867
info:eu-repo/semantics/altIdentifier/doi/10.1111/jtxs.12867
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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