21 research outputs found

    Novel Techniques in Sensory and Consumer Research Applied to Understand Gluten-Free Products Perception

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    Tesis por compendio[ES] El trabajo de investigación realizado en esta tesis se ha centrado en la aplicación de técnicas recientes e innovadoras en el estudio de la percepción de productos sin gluten. Primero, se estudió cómo tratar la información que hay en Twitter para conocer las opiniones de los consumidores sobre "sin gluten". Los temas más relevantes fueron 5 productos (pan, tarta, galleta, pizza, cerveza), situaciones de consumo, recomendaciones, lugares y aspectos relacionados con la celiaquía. Para explorar automáticamente la información de Twitter, se estudió utilizar redes de co-ocurrencia, que fueron útiles para interpretar los tweets, representar los aspectos más relevantes (ocurrencia) y ponerlos en contexto y en relación con otros (co-ocurrencia). Se observó que es posible automatizar sin un pre-tratamiento manual, permitiendo analizar de forma efectiva gran cantidad de información disponible online. Después, se estudiaron diferentes panes comerciales sin gluten en cuanto al comportamiento en boca para entender mejor los factores involucrados en la percepción de textura. Los panes (5 sin gluten; 2 normales) se caracterizaron en cuanto a propiedades mecánicas, estructura, fragmentación, saliva incorporada y consistencia y adhesividad del bolo. Las sensaciones de textura variaron a lo largo de la masticación, dependiendo de su estructura inicial, propiedades mecánicas, fragmentación, formación de bolo o actividad oral. Posteriormente, se estudió cómo los cambios en la estructura de panes sin gluten obtenidos por modificaciones en panificación (tiempo de fermentación e hidratación) afectan al procesamiento y actividad oral y las sensaciones de textura, que variaron principalmente según el tiempo de fermentación. Especialmente al principio, las diferencias en las sensaciones de textura se explicaron por las diferencias en la estructura y fragmentación en boca. Por último, se estudió la atención visual (con eye-tracking) y la respuesta de consumidores celíacos a paquetes de pan sin gluten, observando que el tipo de marca y la presencia del logo de certificación sin gluten influían en lo que miran. Todos los panes les dieron confianza, sin afectar la presencia del logo, pero condicionando lo que miran. El tipo de marca afectó la confianza y la expectativa de aceptabilidad, que fueron más altas para marcas específicas de sin gluten. La aceptabilidad también se explicó por otras características de cada pan. Se estudió la atención visual (eye-tracking) y las motivaciones de niños celíacos y sus padres al comprar galletas en comparación con los no celíacos. El patrón de fijación cambió en niños y padres: los niños celíacos se fijaron más en ingredientes, palabras y símbolos sin gluten, y menos en la imagen de las galletas; los padres de niños celíacos se fijaron más en ingredientes y símbolo sin gluten, y menos en la imagen de la galleta, nombre, dibujo e información nutricional. Para todos los niños y padres, lo más importante fue elegir una galleta que les gustara, pero solo los niños celíacos mostraron interés en la marca y por probar un producto nuevo. Otro motivo importante para los padres fue la salud, pero por diferentes atributos (padres de celíacos: certificación sin gluten o lista corta de ingredientes; padres de no celíacos: bajo en azúcar o grasa). El precio o la confianza fueron relevantes solo para los padres de niños celíacos. Esta Tesis ha aportado conocimiento sobre el uso y la practicidad de técnicas recientes en ciencia sensorial y del consumidor. La investigación confirma que se puede conseguir una comprensión plena de la compleja respuesta del consumidor recabando información desde perspectivas muy distintas. Sin embargo, para responder a cuestiones específicas en investigación, cada una de estas técnicas (análisis de las redes sociales, estudio del procesado oral de los alimentos o la técnica eye-tracking) puede contribuir de forma individual a entender mejor la aceptabilidad o la elección de alimentos del consumidor.[CA] El treball de recerca realitzat en esta tesi s'ha centrat en l'aplicació de tècniques recents i innovadores en l'estudi de la percepció de productes sense glútens. Primer, es va estudiar com tractar la informació que hi ha en Twitter per a conéixer les opinions dels consumidors sobre "sense glútens". Els temes més rellevants van ser 5 productes (pa, pastís, galeta, pizza, cervesa), situacions de consum, recomanacions, llocs i aspectes relacionats amb la celiaquia. Per a explorar automàticament la informació de Twitter, es va estudiar utilitzar xarxes de co-ocurrència, que van ser útils per a interpretar els tuits, representar els aspectes més rellevants (ocurrència) i posar-los en context i en relació amb uns altres (co-ocurrència). Es va observar que és possible automatitzar sense un pre-tractament manual, permetent analitzar de manera efectiva gran quantitat d'informació disponible en línia. Després, es van estudiar diferents pans comercials sense glútens quant al comportament en boca per a entendre millor els factors involucrats en la percepció de textura. Els pans (5 sense glútens; 2 normals) es van caracteritzar quant a propietats mecàniques, estructura, fragmentació, saliva incorporada i consistència i adhesivitat de la bitla. Les sensacions de textura van variar al llarg de la masticació, depenent de la estructura inicial, propietats mecàniques, fragmentació, formació de bitla o activitat oral. Posteriorment, es va estudiar com els canvis en l'estructura de pans sense glútens obtinguts per modificacions en panificació (temps de fermentació i hidratació) afecten el processament i activitat oral i les sensacions de textura, que van variar principalment segons el temps de fermentació. Especialment al principi, les diferències en les sensacions de textura es van explicar per les diferències en l'estructura i fragmentació en boca. Finalment, es va estudiar l'atenció visual (amb eye-tracking) i la resposta de consumidors celíacs a paquets de pa sense gluten, observant que el tipus de marca i la presència del logotip de certificació sense gluten influïen en el que miren. Tots els pans els van donar confiança, sense afectar la presència del logotip, però condicionant el que miren. El tipus de marca va afectar la confiança i l'expectativa d'acceptabilitat, que van ser més altes per a marques específiques de sense glútens. L'acceptabilitat també es va explicar per altres característiques de cada pa. Es va estudiar l'atenció visual (eye-tracking) i les motivacions de xiquets celíacs i els seus pares en comprar galetes en comparació amb no celíacs. El patró de fixació va canviar en xiquets i pares: els xiquets celíacs es van fixar més en ingredients, paraules i símbols sense glútens, i menys en la imatge de les galetes; els pares de xiquets celíacs es van fixar més en ingredients i símbol sense gluten, i menys en la imatge de la galeta, nom, dibuix i informació nutricional. Per a tots els xiquets i pares, el més important va ser triar una galeta que els agradara, però només els xiquets celíacs van mostrar interés en la marca i per provar un producte nou. Un altre motiu important per als pares va ser la salut, però per diferents atributs (pares de celíacs: certificació sense gluten o llista curta d'ingredients; pares de no celíacs: baix en sucre o grassa). El preu o la confiança van ser rellevants solo per als pares de xiquets celíacs. Esta Tesi ha aportat coneixement sobre l'ús i la practicitat de tècniques recents en ciència sensorial i del consumidor. La investigació confirma que es pot aconseguir una comprensió plena de la complexa resposta del consumidor recaptant informació des de perspectives molt diferents. No obstant això, per a respondre a qüestions específiques en investigació, cada una d'estes tècniques (anàlisis de les xarxes socials, estudi del processament oral dels aliments o la tècnica eye-tracking) pot contribuir de manera individual a entendre millor l'acceptabilitat o l'elecció d'aliments del consumidor.[EN] The research of this thesis is focused on the application of recent and innovative techniques to study the perception of gluten-free products. First, it was studied how to manage the information available on Twitter to get consumers' opinions about "gluten-free". The most relevant topics when talking about gluten-free on Twitter were five products (bread, cake, cookie, pizza, beer), situations of consumption, recommendations, places, and aspects related to coeliac condition. To automatically explore the information from Twitter, the possibility to use co-occurrence networks was studied. Co-occurrence networks were useful for interpreting tweets' content, representing the most relevant aspects mentioned (occurrence) and putting them into context and in relation to others (co-occurrence). It was found that automated without manual pre-treatment of text is possible, as an efficient analysis of big amounts of online data. Secondly, different commercial gluten-free breads were studied in terms of in-mouth behaviour to better understand the factors involved in texture perception. The breads (5 gluten-free; 2 regular) were characterised regarding mechanical properties, structure, fragmentation, saliva incorporated, and bolus consistency and adhesiveness. Texture sensations varied along mastication, depending on their initial structure, mechanical properties, fragmentation pattern, bolus formation or oral activity. Subsequently, it was studied how changes in structure of gluten-free breads achieved by modifications in breadmaking (fermentation time and hydration) affect oral processing, oral activity and texture sensations. Oral behaviour and texture perception varied mostly according to the fermentation time. Especially at the beginning, differences in texture sensations were explained by the differences in structure and how it fragmented in mouth. Lastly, visual attention (with eye-tracking technique) and response of coeliac consumers to gluten-free bread packages were studied, finding that the type of brand and presence of gluten-free certification logo influenced the visual behaviour. All gluten-free breads were perceived as trustworthy, not being affected by the presence of gluten-free certification logo, but conditioning the visual behaviour. The type of brand affected trust and expected acceptability, being both higher for brands specific of gluten-free. Liking was also explained by other individual characteristics of breads. Visual behaviour and motivations of coeliac children and their parents when purchasing biscuits were studied in comparison to non-coeliac ones. Eye-tracking showed that fixation pattern changed for coeliac children and their parents. Coeliac children fixated more on ingredients, gluten-free words and symbols, and less on biscuit image. Parents of coeliac children fixated more on ingredients and the gluten-free symbol, and less on biscuit image, product name, cartoon, and nutritional information. For all children and parents, liking was the most important reason for choosing a biscuit, but only coeliac children showed interest in brand and unknown products. Other important motivation for parents was health, but the attributes were different (parents of coeliac group: having gluten-free certification or a short ingredients list; parents of non-coeliac group: low sugar or fat contents). Price or trust were relevant motivations only for parents of celiac children. On overall, this Thesis provided knowledge about the usage and practicality of recent techniques or approaches in sensory and consumer science. This investigation confirms that a full understanding of complex consumer's response can be achieved by gathering consumer's information from different perspectives. However, for answering specific research questions, these different tools (social media exploration, food oral processing approach or eye-tracking technique) can individually contribute to better understand consumer acceptability or food choice.Puerta Gil, P. (2022). Novel Techniques in Sensory and Consumer Research Applied to Understand Gluten-Free Products Perception [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/182293TESISCompendi

    Understanding consumers’ emotions and sensory experience for beauty care products

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    Doctor of PhilosophyDepartment of Food, Nutrition, Dietetics and HealthMartin TalaveraUnderstanding consumer experience related to hedonic, sensory, and emotional aspects of products is the key to driving consumer-centric product design for the beauty care category. This dissertation conducted three independent studies aiming to explore consumer experience of beauty care products from two perspectives: liking and beyond liking (emotions), based on conventional sensory and consumer data and online product reviews. The objective of Chapter 2 was to develop an emotion lexicon that could be used to profile consumers’ emotional responses to beauty care products in sensory and consumer tests. The lexicon was developed in four main steps: sourcing terms from online product reviews, term identification and categorization, term refinement, and term validation. The final emotion lexicon consists of 37 positive emotions and 2 negative emotions. Recommendations on the application of this lexicon to each of the three categories of beauty care (skincare, hair care and makeup) were provided. The validated emotion lexicon from this study is readily applicable to other emotion research for skincare, hair care and makeup. Chapter 3 explored sensory drivers of liking and emotional associations for beauty care products. Hand creams were used as testing samples to be evaluated for sensory characteristics and consumer perception. First, the sensory space (aroma, appearance, texture & skinfeel) of twelve hand creams was profiled by a highly trained descriptive panel using a modified flavor/texture profile approach. Then, seven hand creams selected from the descriptive sensory space were rated for overall liking, emotions using the lexicon developed from Chapter 2, and consumer characterization using check-all-that-apply (CATA) in a home use test (HUT) with a hundred female consumers from the Kansas City area. Cluster analysis and external preference mapping identified three consumer clusters with different liking patterns: the thick & waxy-texture likers, mild scent & low-medium-thickness likers, and strong-scent likers. Consumers with different liking patterns differed in their emotional associations with sensory characteristics of hand creams. However, high intensities of certain aroma attributes seemed to elicit high-arousal emotions for all groups. The findings of this study could guide the development of new hand cream products targeting different consumer segments. Chapter 4 explored consumer experience for hand cream products from the “voice of consumers”-online product reviews. A total of 17, 581 reviews representing 46 hand creams of different brands, price points, and sensory attributes were collected from Amazon and Ulta Beauty using a scraping software. Topic modeling using Latent Dirichlet allocation (LDA) identified five major topics consumers mentioned in these online reviews: greasiness & residue of the product, scent/fragrances of the product, skin feel & efficacy of the product, consumers’ skin issues, and occasions when to apply the product. Term frequency–inverse document frequency (tf-idf) calculated for each rating group suggested that unpleasant scent and overall dissatisfied quality were the main reasons why consumers gave a rating lower than 4 stars. High efficacy and desirable skinfeel were the drivers for 5 stars. These findings highlighted the importance of sensory experience and perception of efficacy in consumers’ whole product experience

    Personalization in Social Media: Challenges and Opportunities for Democratic Societies

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    Personalization algorithms perform a fundamental role of knowledge management in order to restrain information overload, reduce complexity and satisfy individuals. Personalization of media content in mainstream social media, however, can be used for micro-target political messages, and can also create filter bubbles and strengthen echo chambers that restrain the exposure to diverse, challenging and serendipitous information. These represent fundamental issues for media law and ethics both seeking to preserve autonomy of choice and media pluralism in democratic societies. As a result, informational empowerment may be reduced and group polarization, audience fragmentation, conspiratorial thinking and other democratically negative consequences could arise. Even though research about the detrimental effects of personalization is more often inconsistent, there is no doubt that in the long run the algorithmic capacity to steer our lives in increasingly sophisticated ways will dramatically expand. Key questions need to be further discussed; for instance, to what extent can profiling account for the complexity of individual identity? To what extent are users, media and algorithms responsible in such practices? What are the main values and trade-offs that inform designers in such a fundamental societal algorithmic arbitrage? How is social media’s personalization directly or indirectly regulated in the European Union? The thesis firstly presents a critical overview of information societies, analyzing social media content personalization practices, dynamics and unintended consequences. Secondly, it explores the role of serendipity as a design and ethical principle for social media. Thirdly, the European legal landscape with regard to personalization is analyzed from a regulatory, governance and ethical perspective. Finally, it is introduced the concept of ‘algorithmic sovereignty’ as a valuable abstraction to begin to frame technical, legal and political preconditions and standards to preserve users’ autonomy, and to minimize the risks arising in the context of personalization

    Conceptualizing the Electronic Word-of-Mouth Process: What We Know and Need to Know About eWOM Creation, Exposure, and Evaluation

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    Electronic word of mouth (eWOM) is a prevalent consumer practice that has undeniable effects on the company bottom line, yet it remains an over-labeled and under-theorized concept. Thus, marketers could benefit from a practical, science-based roadmap to maximize its business value. Building on the consumer motivation–opportunity–ability framework, this study conceptualizes three distinct stages in the eWOM process: eWOM creation, eWOM exposure, and eWOM evaluation. For each stage, we adopt a dual lens—from the perspective of the consumer (who sends and receives eWOM) and that of the marketer (who amplifies and manages eWOM for business results)—to synthesize key research insights and propose a research agenda based on a multidisciplinary systematic review of 1050 academic publications on eWOM published between 1996 and 2019. We conclude with a discussion of the future of eWOM research and practice

    Hybrid 2018 campaigning: the social media habits of Italian political leaders and parties

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    The electoral communication flows produced by leaders, parties, and the main candidates are the result of hybrid media logics and this is due to the environment in which they develop, and to the communicative strategies used. These strategies are generated by the intersection of traditional media logics (TV, radio, press) with digital media logics (Internet). This article investigates the social media communication habits of the main Italian leaders and political parties on Twitter and Facebook. To understand how the hybrid campaign developed in the Italian con- text, specific indicators were identified to operationalize social media habits related to: (a) communicative strategy, based on the productivity of the account (broadcast) and on its degree of interactivity (conversational), (b) skillfulness, regarding the capability to use different features of the social media platform; and (c) engage- ment, related to the capacity of the account to involve the audience. Results show that a more skillful use of the platforms, combined with a conversational communication strategy, produce more engaging messages regard- less the specific political actor (leader or party). Finally, the outcomes show a significant strengthening of hybrid media campaigning during the last Italian general elections on 4 March 2018

    Polarization and acculturation in US Election 2016 outcomes – Can twitter analytics predict changes in voting preferences

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    Elections are among the most critical events in a national calendar. During elections, candidates increasingly use social media platforms to engage voters. Using the 2016 US presidential election as a case study, we looked at the use of Twitter by political campaigns and examined how the drivers of voter behaviour were reflected in Twitter. Social media analytics have been used to derive insights related to theoretical frameworks within political science. Using social media analytics, we investigated whether the nature of social media discussions have an impact on voting behaviour during an election, through acculturation of ideologies and polarization of voter preferences. Our findings indicate that discussions on Twitter could have polarized users significantly. Reasons behind such polarization were explored using Newman and Sheth's model of voter's choice behaviour. Geographical analysis of tweets, users, and campaigns suggests acculturation of ideologies among voting groups. Finally, network analysis among voters indicates that polarization may have occurred due to differences between the respective online campaigns. This study thus provides important and highly relevant insights into voter behaviour for the future management and governance of successful political campaigns.Green Open Access added to TU Delft Institutional Repository ‘You share, we take care!’ – Taverne project https://www.openaccess.nl/en/you-share-we-take-care Otherwise as indicated in the copyright section: the publisher is the copyright holder of this work and the author uses the Dutch legislation to make this work public.Information and Communication Technolog
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