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The purpose of this paper is to explore the role of information about alcohol content, organic labelling and packaging on consumer preferences and willingness-to-pay (WTP) of non-alcoholic sparkling mock wines.

In a two-step study, the consumer’s expectations and overall liking of two novel brands of mock wines were investigated by focus groups followed by a common hedonic test combined with a choice experiment aimed at measuring consumer WTP. A total of 240 consumers were assigned to two tasting groups of equal size: all were presented at least one brand of mock wine, while drinkers also tasted a familiar brand of low-alcohol sweet sparkling wine. A paper-and-pencil choice experiment followed the tasting sessions.

The results demonstrate that participants in blind or manipulated “informed” conditions are not able to discriminate among mock wines and wine, whereas significant differences in preferences for brands under investigation appeared when labels and other information were disclosed. In effect, drinkers and non-drinkers did not differ in hedonic scores of mock wines. While younger participants exhibited the highest scores in blind liking, the overall expected liking is significantly higher for non-drinkers and women if compared, respectively, to drinkers and men. WTP for mock wines is influenced by taste, glass bottle packaging and the organic label, while mock-wine colour is not relevant.

Although limited in sample size and representativeness, this study has brought some new insights into the consumption of non-alcoholic mock wines. In this study, a significant influence of blind sensory liking on WTP is demonstrated. This result has theoretical implications: while the effect of product information on WTP is well established, the relationship between hedonic scores and WTP – while theoretically consistent – is not so clear-cut in the literature. Further research is needed to confirm/disconfirm these findings.

Sparkling no-alcohol mock wines, despite their sweetness, appear not different in taste to medium-to-low APV (7.5 per cent) sweet wines.

The paper suggests that marketing of mock (no-alcohol) wines needs careful branding to elicit significant hedonic effects, while interacting sensory (blind liking) scores with price information in choice models may help to represent taste heterogeneity in WTP estimates in a better way.

The purpose of this paper is to propose and illustrate blind qualitative hypothesis testing, which is a qualitative research technique that further generalizes the well‐known notion of “blindness” in research to include a qualitative researcher. The technique introduces a method to test a priori hypotheses using qualitative, emergent observation and analysis without the biasing influence of prior knowledge of the hypotheses being tested.

In essence, the proposed technique is as follows. After forming a set of a priori predictive hypotheses, a theoretical researcher (who may or may not be a qualitative researcher) engages the cooperation of a qualitative researcher to perform an empirical study. The qualitative empirical researcher is given adequate guidance to perform a study but is kept blind to the hypotheses. After the qualitative empirical researcher makes observations and forms his or her conclusions, the qualitative empirical researcher and the theoretical researcher jointly determine the extent to which the conclusions support or disconfirm the hypotheses. The qualitative empirical researcher then identifies emergent themes and inductive conclusions that contribute beyond the a priori hypotheses. A study testing consumer response to advertising is described as an illustration of the proposed technique.

The proposed technique diminishes the influence of the ontological assumptions of researchers on hypothesis tests. By reducing a priori expectations, the proposed technique frees practical and academic market researchers to more fully immerse in the context of interest and better recognize subtle phenomena and imbricated, complex intrapersonal and/or social interactions. Furthermore, the proposed technique provides a new way for qualitative methods to go beyond the “supportive” and “exploratory” role to which they have often been limited.

An ability to test hypotheses gives qualitative researchers another way to contribute to the literatures currently dominated by constricted and pallid questionnaire‐based methods within the positivist tradition. Such literatures will benefit from the methodological pluralism encouraged by the technique introduced here because some benefits of qualitative research (including an ability to identify unanticipated, emergent findings) offer much needed compensation for inherent flaws in questionnaire‐based methods.

The paper aims to present the prototype of a graphical touch screen of thermal signs for the blind.

The surface of every Peltier pump is a touch point that demands the thermal stabilization. Miniature Peltier modules can work both as heat and cold generators. They are also able to measure the required dot temperature. Graphical screen of thermal signs displays a simple symbol or Brail text. Special computer program was made to control this innovative device. The software enables monitoring the temperature of each Peltier module.

The experiments carried out with blind people show that they are able to recognize hot and cold dots. Infrared photos of the device have been made using the thermographic MK525 camera.

The paper illustrates that it is possible to display simple graphics by using Peltier micropumps.

The purpose of this paper was to evaluate the differences between common Brazilian beer and pure malt beer in the responses of hedonic scaling, willingness to pay and emotional response.

Two types of beer were selected to be tested – a common beer: Pilsen Skol and pure malt beer: Pilsen Eisenbahn. All the analysis was conducted under three labeling conditions: blind; labeled; inverted label with 70 participants in each test. A nine-point hedonic scale evaluated the acceptance. The consumer was questioned how much he/she would be willing to pay for a bottle of beer that he/she tasted. A questionnaire was elaborated based on the EsSense profile to evaluate emotions; 25 emotions were evaluated using a five-point scale. The socioeconomic status was defined based on consumer's household characteristics.

The acceptance score, positive emotions and willingness to pay were higher for pure malt beer in the labeled test and for common beer (labeled as pure malt) in the inverted test. The findings highlight that information, such as beer type and socioeconomic status, could influence consumer responses by altering hedonic perceptions, emotions and commercial value attributed to different beers. In general, the beer type did not affect the evaluated variables.

Brewing industry should explore in their marketing strategies and state clearly the pure malt label. In restaurants, owners can explore pure malt beers as a strategy for garnering different customer profiles. Technological and production investments should be encouraged to reduce the product price, favoring the final consumer.

This study contributes to understanding the growth in the consumption of pure malt beers in Brazil. Moreover, it brings an overview of the influence of the label/information on regular Brazilian consumers.

Investigate the behaviour and the habits of the consumers from central-southern Italy in relation to extra olive oil consumption, focussing on the impact of protected designation of origin (PDO) and EU–organic certification on purchase intention and quality perception.

A specific questionnaire was submitted to 160 consumers; a subsample of ten experts, ten semi-experts and ten habitual consumers of olive oil tested, through a blind test first and a normal one then, three Italian samples: an extra-virgin olive oil (EVOO) without certification, an organic EVOO and a PDO EVOO, which were characterised also from a chemical-physical point of view. The answers provided during the tastings were statistically analysed and compared.

People interviewed prefer local olive oils; they are positively influenced by PDO/organic certification, while price is not a decisive factor on the purchasing choices. According to tasting panel results: experts gave consistent answers preferring organic olive oil, semi-experts are positively influenced by the PDO brand contrary to what they claimed; non-experts would buy EVOO, although they are positively influenced by the PDO brand and negatively by the organic certification.

Only knowledge and experience can aid consumers make consistent and aware choices. Information campaigns could help them to distinguish products, correctly identify food attributes and overcome their scepticism towards quality of organic products.

Few works investigated the impact of quality and sustainability labelling on perception of olive oils, valuing the consistency between answers provided before and after sensory assessments.

The purpose of this paper is to evaluate perceived sensory differences of organic and conventional leafy green vegetables through three sensory tests – blind, informed and inverted and the willingness to buy (WTB) them, and associated factors of organic food consumption by these students.

The research had a cross-sectional design with university students. First, a questionnaire with 16 statements was presented to 233 consumers with a five-point Likert scale response. The assertions were categorized into five domains: trust in organic production; trust in conventional production; positive attitude to organic; affordable price; and perceived quality. Afterwards, a hedonic scaling was conducted with 150 consumers, 50 in each type of test with conventional and organic leafy green vegetables: lettuce (Lactuca sativa L.); kale (Brassica oleracea L.); common chicory (Cichorium intybus); and endive (Cichorium endivia). Visual aspect, taste, texture, bitterness and overall liking for all samples were evaluated on a nine-point hedonic scale.

In general, the participants did not perceive sensory differences during the blind test, but when the information about the vegetables was provided, higher scores were obtained by those products labelled as organic in the informed test and in the inverted test (conventional labelled as organic). This effect was higher for students with stronger attitudes towards organic food. These results indicated that the perceived differences between organic and conventional leafy green by university students tended to be attitudinal and, therefore, can be greatly influenced by the information provided with the product.

This research showed that university students were influenced by the organic label, revealing their sensory perception about vegetables. This study had multiple methodological approaches, including hedonic scaling and consumers’ WTB. This combination allowed identifying the students’ attitudinal tendency in relation to their sensory perceptions of organic green leafy green vegetables.

The paper aims at investigating whether and how the product designation of origin (PDO) label influences consumers' acceptance, attributes' perception and purchase intention of PDO foods.

The study employs an experimental lab study based on the affective test of acceptance methodology with a nine-point hedonic scale. Three PDO foods are compared with similar non-PDO samples concerning cheese, cured ham and olive oil categories.

The presence of PDO labels enhances the consumers' acceptance as well as their perception of sensory attributes. A critical role of the brand name as an enhancer of consumer acceptance also emerges, highlighting the relationship between brand-name and PDO label.

The main limitation is related to the lab study methodology, which employs a small number of participants and occurs far from a “normal” situation of consumption. The acceptance test, moreover, does not provide explanations about motives underlying the differences in consumers' perception and preferences.

Practical implications are suggested for food companies concerning the management of both PDO labels and brand strategies and the product's properties that could improve the sensory perception of consumers and their overall product's acceptance.

The study contributes to the debate on consumer behaviour towards PDO foods by adding evidence about the positive influence of such a certification on individual preferences on the basis of a sensory methodology that has been little employed for studying the domain of product certifications.

Kwik‐Save′s decision to make its first ever own‐label food products (No Frills) is a clear evidence that own‐label products are more popular than at any time. Investigates consumer perceptions of national and own‐label grocery products. Reveals that consumers perceive many differences among the two brand types tested. To find the factors accounting for the perceived quality of food, typical consumer explanation for both quality and value for money is about the price and physical attributes of the food brands. Other factors such as store image and food ingredients are equally important. The appeal for own‐label groceries is based on price and consumer scepticism. Product quality is usually the major purchasing factor and the measure of value. The assessment of consumer thinking comes from the marketplace. Cola, lemonade, and orange juice were three product lines put to taste‐on‐test in an effort to assess consumer preferences. Concludes that differences exist in the shoppers′ price and quality perceptions, and brand preference across the product lines tested. Own‐label preference is based on price and value for money rather than quality.

The purpose of this paper is to examine the effects of providing information regarding antioxidant content on the liking for a food item consumed in relatively small quantities as a complement to main dishes.

Heavy users consuming chilli paste three to four times a week were recruited for consumer tests (n=129). Two sessions of taste tests (with and without antioxidant information) were conducted for hedonic measurement of six ready‐to‐eat Thai chilli pastes. Antioxidant activity of the samples were analysed by DPPH and hydroxyl scavenging methods and reported relative to vitamin C. The four experimental and two commercial samples tested ranged between mild to medium hot levels classified by capsaicin quantity and were served using balanced first‐order carry‐over effect design. Principal component analysis and analysis of variance for split‐plot design of the experiment were employed for data analysis.

The key finding is that the antioxidant information had no significant effect on consumer liking (p > 0.05). Even though one of the research samples presented high antioxidant efficiency (1.63‐1.80 times higher than commercial samples sold in market places), the sample received only low liking scores and liking was not increased when the antioxidant information was attached. An interaction effect occurred when commercial samples gained high liking scores and increased to even higher when antioxidant information was given with the samples.

The research was based on a target group of Thai consumers whose ages ranged between 18‐40 years old and who were frequent consumers of the product. Also, the product tested in this research was not a principal meal item but was a condiment. Hence, caution must be exercised in generalising to other target groups or food products.

Health benefit labelling by producers needs to take into account the usage context of the food. Health information provision may not boost consumer demand in all contexts.

This is one of very few studies exploring the effect of health information provision on liking for a food that is not consumed as a main dish in large quantities, but rather as a condiment consumed in small quantities.

This study aimed to assess if an Italian artisanal pasta filata cheese, named Provolone del Monaco, is perceived by consumers as typical or not and if any variability exists among cheeses made by different dairies.

Two experiments were performed. In the first experiment, two artisanal Provolone del Monaco having different ripening times and two industrial Provolone cheeses were evaluated. A total of 95 subjects, divided into three homogeneous groups, first rated the samples in blind condition, then, after having received information about typicality; price, and both sets of information. In the second experiment, the quantitative descriptive profiles of eight Provolone del Monaco samples aged six months and made by different dairies were compared with the quantitative descriptive profiles of the same cheese aged ten months and provolone cheeses made by industrial dairies.

Consumer results revealed that consumers knowing typicality information gave a better score to cheeses markedly different. The price together with typicality information, represented a quality indicator. Cluster analysis of descriptive scores revealed homogeneity between the equally aged Provolone del Monaco samples. Moreover descriptive data showed that cheese was characterized by several specific attributes, that the consumer, probably, recognized as typical.

It must be noticed that once it was performed in Campania, the results extrapolation to other regions or countries should not be made unless similar results are found.

This study will contribute to better addressing consumer needs and enhancing the competitiveness of traditional foods.