title: Different Oils and Health Benefit Statements Affect Physicochemical Properties, Consumer Liking, Emotion, and Purchase Intent: A Case of Sponge Cake.
abstract: Effects of different oils on physicochemical properties, consumer liking, emotion, and purchase intent of sponge cakes were evaluated. Three healthy oils (extra virgin coconut oil, EVCO; extra virgin olive oil, EVOO; rice bran oil, RBO) compared with butter (the control), were used at 20% (w/w, wheat flour basis) in sponge cake formulations. Five positive (calm, good, happy, pleased, satisfied) and 3 negative (guilty, unsafe, worried) emotion terms, selected from the EsSense Profile(®) with slight modification using an online (N = 234) check-all-that-apply questionnaire, were used for consumer testing. Consumers (N = 148) evaluated acceptability of 9 sensory attributes on a 9-point hedonic scale, 8 emotion responses on a 5-point rating scale, and purchase intent on a binomial scale. Overall liking, emotion, and purchase intent were evaluated before compared with after health benefit statement of oils had been given to consumers. Overall liking and positive emotion (except calm) scores of sponge cake made with EVCO were higher than those made with EVOO and RBO. Specific volume, expansion ratio, and moisture content of control, EVCO, and EVOO were not significantly different, but higher than RBO sponge cake. JAR results showed that sponge cake made with RBO had the least softness that was reflected by the highest hardness (6.61 to 9.69 compared with. 12.76N). Oil (EVCO/EVOO/RBO) health benefit statement provided to consumer significantly increased overall liking, positive emotion, and purchase intent scores while decreased negative emotion scores. Overall liking and pleased emotion were critical attributes influencing purchase intent (odds ratio = 2.06 to 3.75), whereas calm and happy became not critical after health benefit statement had been given.
authors.affiliation: Dept. of Food Technology, Faculty of Science, Chulalongkorn Univ, Bangkok, 10330, Thailand.
authors.forename: Naratip
authors.initials: N
authors.lastname: Poonnakasem
authors.affiliation: School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803-4200, U.S.A.
authors.forename: Kairy Dharali
authors.initials: KD
authors.lastname: Pujols
authors.affiliation: Dept. of Food Technology, Faculty of Science, Chulalongkorn Univ, Bangkok, 10330, Thailand.
authors.forename: Saiwarun
authors.initials: S
authors.lastname: Chaiwanichsiri
authors.affiliation: Dept. of Food Technology, Faculty of Science, Chulalongkorn Univ, Bangkok, 10330, Thailand.
authors.forename: Kalaya
authors.initials: K
authors.lastname: Laohasongkram
authors.affiliation: School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803-4200, U.S.A.
authors.forename: Witoon
authors.initials: W
authors.lastname: Prinyawiwatkul
mesh_terms: D000339:Affect; D000074263:Coconut Oil; D003258:Consumer Behavior; D004644:Emotions; D005433:Flour / Q000032:analysis*; D005515:Food Labeling; D006240:Happiness; D006244:Hardness; D006262:Health; D015438:Health Behavior; D006801:Humans; D033182:Intention; D016017:Odds Ratio; D000069463:Olive Oil; D010549:Personal Satisfaction; D010938:Plant Oils; D057181:Pleasure; D000073879:Rice Bran Oil; D011795:Surveys and Questionnaires; D014908:Triticum; D055815:Young Adult
chemical_list: D000069463:Olive Oil; D010938:Plant Oils; D000073879:Rice Bran Oil; D000074263:Coconut Oil
keywords: consumer emotion; health benefit statement; purchase intent; sensory liking; sponge cake