![]() Multinomial logistic regression was applied, by which it was determined that Smell (p = 0.021), Taste (p = 0.000) and After-taste (p = 0.000), positively affected the perception of price. Abstract: The sensory attributes (color, smell, flavor, taste and aftertaste) together with the perception of price, are variables little studied in Latin America, so it was proposed to analyze the relationship between them and the identification of consumer behavior based on the Tequila brands Azul, Cabrito, Cien años Jimador and José Cuervo in a convenience sample of 145 people ranging from 18 to 60 years old in Veracruz, Mexico. Lo anterior apunta a que parcialmente la percepción de precio no coincide con el precio en el mercado, lo cual es indicador que el precio no solo se debe de analizar desde la economía, sino también con el enfoque mercadológico y psicológico. En los análisis descriptivos, los consumidores detecta-ron al tequila Cabrito como el más caro, en contras-te con José Cuervo, como el más barato. Mientras que la interacción que se encontró significativa con las marcas de tequila, fue el Gusto (p =0.000). Se aplicó la regresión logística multi-nomial, determinándose que el Olor (p =0.021), Gusto (p =0.000) y Retrogusto (p =0.000), afecta-ron positivamente la percepción de precio. In the present study, we analyzed a sample of 310 primary grocery shoppers from Germany, Italy and the UK, demonstrating the effectiveness of technology-certified information on the package of animal milk in influencing consumers’ flavor and health perceptions and exploring the differences and similarities across the three countries and milk categories.Įvaluación sensorial en la Percepción de Precio de tequilas en México Resumen: Los atributos sensoriales (color, olor, sabor, gusto y retrogusto) en conjunto con percepción de precio, son variables poco estudiadas en Latinoamérica, por lo que se propuso analizar la relación entre ellas y la identificación del comportamiento del consu-midor con las marcas de tequila Azul, Cabrito, Cien Años Jimador y José Cuervo en una muestra a con-veniencia de 145 personas de 18 a 60 años en Vera-cruz, México. Cueing packages with blockchain-certified information could affect consumers in their overall flavor and health perceptions, similarly to that previously demonstrated with other extrinsic cues. With the increasing initiatives promoted within Europe in support of the adoption of blockchain technology in supply chains and agri-food contexts, in the coming years, packages will be used with additional product information certified with the technology itself. Package designs, brands, colors, labels and other visual elements exert and influence consumers’ expectations and guide them toward food decisions. Many studies in the related literature have proven that the perception of flavor and healthiness can be affected by both the product’s intrinsic and extrinsic cues.
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