The interplay between health claims and sensory attributes in determining consumers’ purchase intentions for extra virgin olive oil

A large body of literature has supported the idea that both food-intrinsic sensory attributes (e.g., taste, aroma, etc.) and food-extrinsic attributes (e.g., origin, health claims etc.) play a crucial role in consumers’ purchase intentions. However, it is still uncertain how the presence of health c...

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Detalhes bibliográficos
Autores: Bou Fakhreddine, Lara, Sánchez García, Mercedes
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Recursos:Universidad Pública de Navarra
Repositorio:Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
OAI Identifier:oai:academica-e.unavarra.es:2454/45181
Acesso em linha:https://hdl.handle.net/2454/45181
Access Level:acceso abierto
Palavra-chave:Health claims
Sensory attributes
Purchasing intentions
Extra virgin olive oil (EVOO)
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spelling The interplay between health claims and sensory attributes in determining consumers’ purchase intentions for extra virgin olive oilBou Fakhreddine, LaraSánchez García, MercedesHealth claimsSensory attributesPurchasing intentionsExtra virgin olive oil (EVOO)A large body of literature has supported the idea that both food-intrinsic sensory attributes (e.g., taste, aroma, etc.) and food-extrinsic attributes (e.g., origin, health claims etc.) play a crucial role in consumers’ purchase intentions. However, it is still uncertain how the presence of health claims in the era of high prevalence of diseases and viruses (e.g., the COVID-19 pandemic) might impact sensory attributes, and therefore shape consumers’ purchase intentions. Thus, the aim of the study is to (i) investigate the impact of health claims presented to the consumers along with the sensory attributes on their purchasing intentions, and (ii) examine to what extent sensory attributes mediate the relationship between the presence of health claims and consumers’ purchasing intentions. For that purpose, sensory analysis of a healthy food product (extra virgin olive oil (EVOO)) was conducted to examine consumers’ interest in health claims in two scenarios: an informed scenario without health claims (n = 102) and an informed scenario with health claims (n = 105). The findings from a Structural Equation Model using STATA software suggest that the presence of health claims positively affects purchase intentions for EVOO. The sensory attributes taste and aftertaste partially mediate the relationship between the presence of health claims and consumers’ purchasing intentions. Furthermore, consumers rated the sensory attributes higher in the presence of health claims. Therefore, the food industry should focus on ways to improve consumers’ sensory and health perspectives by producing not only healthier food products with health claims but also tastier products than the ones available in the market. Moreover, food companies and marketers can make health claims more effective by targeting consumers’ preferences and developing marketing campaigns using claims that are essential for promoting extra-virgin olive oil.This work was supported by the European Union's H2020 research and innovation programme under Marie Sklodowska-Curie grant agreement No 801586, and from the Ministry of Science, Innovation and Universities and European Regional Development Fund (ERDF) RTI2018-093791-B-C21 (MCIU, AEI/FEDER, UE). Open access funding provided by Universidad Pública de Navarra.ElsevierGestión de EmpresasEnpresen KudeaketaInstitute on Innovation and Sustainable Development in Food Chain - ISFOODUniversidad Pública de Navarra / Nafarroako Unibertsitate Publikoa2023info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2454/45181reponame:Academica-e. Repositorio Institucional de la Universidad Pública de Navarrainstname:Universidad Pública de NavarraInglésinfo:eu-repo/grantAgreement/European Commission/Horizon 2020 Framework Programme/801586info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-093791-B-C21© 2023 The Author(s). This is an open access article under the CC BY-NC-ND license.https://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:academica-e.unavarra.es:2454/451812026-06-17T12:41:47Z
dc.title.none.fl_str_mv The interplay between health claims and sensory attributes in determining consumers’ purchase intentions for extra virgin olive oil
title The interplay between health claims and sensory attributes in determining consumers’ purchase intentions for extra virgin olive oil
spellingShingle The interplay between health claims and sensory attributes in determining consumers’ purchase intentions for extra virgin olive oil
Bou Fakhreddine, Lara
Health claims
Sensory attributes
Purchasing intentions
Extra virgin olive oil (EVOO)
title_short The interplay between health claims and sensory attributes in determining consumers’ purchase intentions for extra virgin olive oil
title_full The interplay between health claims and sensory attributes in determining consumers’ purchase intentions for extra virgin olive oil
title_fullStr The interplay between health claims and sensory attributes in determining consumers’ purchase intentions for extra virgin olive oil
title_full_unstemmed The interplay between health claims and sensory attributes in determining consumers’ purchase intentions for extra virgin olive oil
title_sort The interplay between health claims and sensory attributes in determining consumers’ purchase intentions for extra virgin olive oil
dc.creator.none.fl_str_mv Bou Fakhreddine, Lara
Sánchez García, Mercedes
author Bou Fakhreddine, Lara
author_facet Bou Fakhreddine, Lara
Sánchez García, Mercedes
author_role author
author2 Sánchez García, Mercedes
author2_role author
dc.contributor.none.fl_str_mv Gestión de Empresas
Enpresen Kudeaketa
Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
dc.subject.none.fl_str_mv Health claims
Sensory attributes
Purchasing intentions
Extra virgin olive oil (EVOO)
topic Health claims
Sensory attributes
Purchasing intentions
Extra virgin olive oil (EVOO)
description A large body of literature has supported the idea that both food-intrinsic sensory attributes (e.g., taste, aroma, etc.) and food-extrinsic attributes (e.g., origin, health claims etc.) play a crucial role in consumers’ purchase intentions. However, it is still uncertain how the presence of health claims in the era of high prevalence of diseases and viruses (e.g., the COVID-19 pandemic) might impact sensory attributes, and therefore shape consumers’ purchase intentions. Thus, the aim of the study is to (i) investigate the impact of health claims presented to the consumers along with the sensory attributes on their purchasing intentions, and (ii) examine to what extent sensory attributes mediate the relationship between the presence of health claims and consumers’ purchasing intentions. For that purpose, sensory analysis of a healthy food product (extra virgin olive oil (EVOO)) was conducted to examine consumers’ interest in health claims in two scenarios: an informed scenario without health claims (n = 102) and an informed scenario with health claims (n = 105). The findings from a Structural Equation Model using STATA software suggest that the presence of health claims positively affects purchase intentions for EVOO. The sensory attributes taste and aftertaste partially mediate the relationship between the presence of health claims and consumers’ purchasing intentions. Furthermore, consumers rated the sensory attributes higher in the presence of health claims. Therefore, the food industry should focus on ways to improve consumers’ sensory and health perspectives by producing not only healthier food products with health claims but also tastier products than the ones available in the market. Moreover, food companies and marketers can make health claims more effective by targeting consumers’ preferences and developing marketing campaigns using claims that are essential for promoting extra-virgin olive oil.
publishDate 2023
dc.date.none.fl_str_mv 2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2454/45181
url https://hdl.handle.net/2454/45181
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/European Commission/Horizon 2020 Framework Programme/801586
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-093791-B-C21
dc.rights.none.fl_str_mv © 2023 The Author(s). This is an open access article under the CC BY-NC-ND license.
https://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv © 2023 The Author(s). This is an open access article under the CC BY-NC-ND license.
https://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
instname:Universidad Pública de Navarra
instname_str Universidad Pública de Navarra
reponame_str Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
collection Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
repository.name.fl_str_mv
repository.mail.fl_str_mv
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