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首页> 外文期刊>Nutrition & Food Science >Blissed ignorance?: the role of process information on consumer evaluation of a typical Italian salami.
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Blissed ignorance?: the role of process information on consumer evaluation of a typical Italian salami.

机译：无知的无知？：过程信息对典型意大利香肠的消费者评价的作用。

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Purpose - The purpose of this study was to explore the impact of information on origin, "typicalness", production method and flavour on the willingness to pay and the sensorial appreciation of Tuscan sanguinaccio (Italian Salami). Design/methodology/approach - The goal of the study was to explore how differences between willingness to pay and sensorial appreciation (measured using a hedonic score) for the three types are influenced by the nature of the sensorial and non-sensorial information available to the consumer. To evaluate reaction to sensorial information, typical information regimes used in works on degree of disconfirmation (Schifferstein, 2001) were adopted, that is, visual examination of the product with indication of the name and tasting of the labelled product. Findings - Analysis of the results of the experiments indicates that Mallegato and Biroldo have particular characteristics that make it critical to promote them to a vast public. The information on the production methods and ingredients seemed to interact negatively with the sensorial perception of the product after tasting, probably because of the presence of blood and other problematic components (for example, components of the pig head in Biroldo) among the ingredients. Research limitations/implications - Limited size of the sample and a gastronomic niche product analyzed. Practical implications - The negative influence of the processed information has to be considered to efficiently communicate the typicalness of these salami products. In fact, whilst for other traditional products, different kinds of information related to process, raw materials, recipes and, more generally, tradition can be jointly used to increase the arousal and the expectation on products quality characteristics, in this case, the communication strategy has to carefully consider the limit of these product components. Originality/value - For the first time the use of experimental auctions investigate the role of problematic information, such as the presence of blood, on consumers' preference towards a typical gastronomic product.
机译：目的-这项研究的目的是探讨信息对产地，“典型性”，生产方法和风味的影响，对付款意愿和意大利萨拉米香肠的感官升值产生影响。设计/方法/方法-研究的目的是探索三种类型的支付意愿和感官欣赏（使用享乐分数来衡量）之间的差异如何受到可用于用户的感官和非感官信息的影响。消费者。为了评估对感官信息的反应，采用了关于不确证程度的工作中使用的典型信息机制（Schifferstein，2001年），即对产品进行视觉检查，并标明被标记产品的名称和味道。发现-对实验结果的分析表明，Mallegato和Biroldo具有特殊的特征，因此至关重要的是将它们推广给广大公众。品尝后，有关生产方法和成分的信息似乎与产品的感官知觉产生负面影响，这可能是由于成分中存在血液和其他有问题的成分（例如Biroldo中猪头的成分）。研究的局限性/意义-样品和所分析的美食生态位产品的尺寸有限。实际意义-必须考虑已处理信息的负面影响，以有效地传达这些萨拉米香肠产品的典型性。实际上，对于其他传统产品，可以将与过程，原材料，配方以及更广泛的传统相关的各种信息结合起来使用，以提高对产品质量特征的唤起和期望，在这种情况下，可以采用沟通策略必须仔细考虑这些产品组件的限制。原创性/价值-首次使用实验性拍卖调查有问题的信息（例如血液的存在）对消费者偏爱典型美食产品的作用。

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