Study of consumer perception about low‐sodium foods and characteristics related to perception and purchase of low‐sodium spreadable processed cheese

This study interviewed 1,511 consumers using an online questionnaire to understand consumer behavior on reduced‐sodium products and the buying interest for processed cheese with low sodium content. Likert scale techniques were applied, which was assessed by analyzing factors (49.38%), Cronbach'...

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Bibliographic Details
Published in:Journal of sensory studies 2022-04, Vol.37 (2), p.n/a
Main Authors: Melo, Leide Roberta Barboza, Torres, Fernanda Rodrigues, Guimarães, Jonas Toledo, Soutelino, Maria Eduarda Marques, Cruz, Adriano Gomez, Cortez, Marco Antonio Sloboda
Format: Article
Language:English
Subjects:
Cheese
Consumers
Dairy products
Perception
Processed foods
Sensory evaluation
Sodium
Sustainable consumption
Technology
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Summary:This study interviewed 1,511 consumers using an online questionnaire to understand consumer behavior on reduced‐sodium products and the buying interest for processed cheese with low sodium content. Likert scale techniques were applied, which was assessed by analyzing factors (49.38%), Cronbach's alpha (0.694) and KMO (0.703), which conferred reliability to the applied test, and word association and completion task, which were evaluated chi‐square and chi‐square per cell, respectively showing X2 = 799,635 and X2 = 6,428.59 (positive and negative stimuli), and X2 = 652.55 (purchase condition stimulus) for p 
ISSN:0887-8250
1745-459X
DOI:10.1111/joss.12732