Linking product offering to consumer needs: inclusion of credence attributes and the influences of product features

T. van den Heuvel, J.C.M. van Trijp, C.M.J. van Woerkum, R.J. Renes, H.G.J. Gremmen

Research output: Contribution to journalArticleAcademicpeer-review

32 Citations (Scopus)

Abstract

The Quality Guidance Model was extended beyond sensory properties to include credence motivations like healthiness, environmental friendliness, naturalness, and safety. This Extended Quality Guidance Model was built and tested to explain consumer preferences from consumer perceptions, expert sensory judgments, and metabolite features of tomatoes. The different type of features (sensory, technical, and consumer perceptions) made it possible to explore the actionability of the features in predicting consumer preferences both in-store and upon consumption.
Original languageEnglish
Pages (from-to)296-304
JournalFood Quality and Preference
Volume18
Issue number2
DOIs
Publication statusPublished - 2007

Keywords

  • quality guidance
  • perception
  • information
  • tomatoes
  • sets
  • meat

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