Consumers food preferences – influencing factors and methods of evaluation

Authors:

Monica Negrea, Ileana Cocan, Ersilia Alexa, Diana Obistioiu

Volume 27, Issue 4;
Pages: 424-431; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

Abstract:

Consumer behavior refers to the study of the decisions of individuals and groups regarding the selection, purchase, use, and disposal of goods or services to meet their needs and desires. More specifically, it is the study of how consumers make decisions about what they need, want and how to buy, use and dispose of goods.  This study presents a comprehensive review of the factors that influence consumer behavior and the main methods of determining consumer food preferences. The factors influencing the consumers food preferences can be structured in two categories: endogenous and exogenous. The endogenous are cultural, social, including status or social class, reference groups and family relationships; and exogenous are needs, motivations, perceptions, learning processes, attitudes, self-image and personality types.

Consumers buy image, comfort, nutrition, using their senses, sensory sensitivity and sensory properties. Therefore, food products evaluation methods are an important tool that should be used in the determination of food preferences. The most important methods for evaluation of consumers food preferences are discrimination test, grading tests and affective tests.

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