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 539634
Title Quality perception, purchase intention, and the impact of information on the evaluation of refined Pacific cupped oysters (Crassostrea gigas) by Dutch consumers
Author(s) Houcke, Jasper van; Altintzoglou, Themistokilis; Linssen, Jozef; Luten, Joop
Source Journal of the Science of Food and Agriculture 98 (2018)12. - ISSN 0022-5142 - p. 4778 - 4785.
DOI https://doi.org/10.1002/jsfa.9136
Department(s) Food Quality and Design
VLAG
IMARES Aquaculture
Publication type Refereed Article in a scientific journal
Publication year 2018
Keyword(s) consumer - Crassostrea gigas - product evaluation - purchase intention - quality - refinement
Abstract

BACKGROUND: Oyster refinement using land-based pond systems is a new activity in the Dutch oyster sector. It increases the oyster's tissue weight and changes its sensorial properties. However, the response of Dutch consumers towards refined oysters is unknown. The research aim was to gain insight into the importance of oyster quality parameters, drivers for oyster consumption, and acceptance of refined oysters by Dutch consumers, taking into account the information given to them about the product and process. RESULTS: Taste, texture, and odor are the most important oyster quality characteristics for Dutch consumers. The outcome of questionnaires showed that willingness to buy and pay is influenced by factors such as the oysters' country of origin, cultivation area, and flavor profile. Refinement did not affect willingness to buy and pay. Furthermore Dutch consumers seem to have a preference for the flavor profile of refined oysters. Consumer evaluation showed that refined Pacific cupped oysters were perceived as sweeter compared with non-refined oysters. When information on the cultivation process was disclosed, overall appreciation of refined oysters by consumers increased. CONCLUSION: New insights in the importance of oyster quality characteristics for Dutch consumers are generated that can be used in the development of refined Pacific cupped oysters.

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