Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 425962
Title Fruit and snack consumption related to sweet, sour and salty taste preferences
Author(s) Sijtsema, S.J.; Reinders, M.J.; Hiller, S.; Guardia, D.
Source British Food Journal 114 (2012)7. - ISSN 0007-070X - p. 1032 - 1046.
DOI https://doi.org/10.1108/00070701211241608
Department(s) LEI Consumer & behaviour
LEI Consument and Behaviour
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) vegetable consumption - individual-differences - food preferences - health - choice - children - determinants - convenience - attitudes - consumers
Abstract Purpose – To better understand fruit consumption and its determinants this paper aims to explore the relationship between the consumption of different types of fruit and other snacks and consumer taste preferences for sweet, salty and sour is explored. Design/methodology/approach – Respondents (n=2,083) from Poland, Greece, Spain and The Netherlands filled out an online questionnaire in which the consumption of fresh fruit, sweet snacks, salty snacks, orange juice and dried fruit was measured as well as consumer self-reported taste preferences and personal orientations towards health, convenience, price and routine behaviours. Findings – A total of 29 percent of the total sample preferred salty tastes, whereas 21 percent preferred sweet tastes; 1 percent preferred sour tastes, and 39 percent indicated no preference. In contrast with the expectation that people who preferred sweet tastes consume more fruits and fruit products, the results imply that consumers with a sour taste preference consume more fruits and fruit products. In addition, consumers with a sour taste preference seem to be less convenience-oriented and have more routine behaviours with regard to fruit. In contrast, consumers with a sweet taste preference eat more chocolate bars and are more convenience-oriented. Research limitations/implications – The self-reported measurement of taste preferences requires further justification to be used as a measurement instrument, e.g. formulation of the items, different cultures and linkage with preferences based on sensory testing. Practical implications – These findings show that the sweet tooth hypothesis is much more complicated if we consider not only consumption, but also self-reported taste preferences. Originality/value – The paper explores self-reported taste preferences, the sweet tooth hypotheses and fruit consumption.
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