Journal Articles
Permanent URI for this collectionhttps://mro.massey.ac.nz/handle/10179/7915
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Item Consumer responses to smoke-impacted pinot noir wine and the influence of label concepts on perception(Elsevier Ltd, 2025-02-01) Fryer JA; Dupas de Matos A; Hort J; Tomasino EWhile wildfire's impacts on wine have been considered a defect due to the introduction of smoke-related off-flavours, limited studies have investigated consumers responses to smoke-impacted wines. The aims of this work were (i) to explore how New Zealand consumers respond to smoke-impacted wine; (ii) confirm whether clusters of consumers existed and characterise them by their liking of smoky flavours in foods/beverages and subjective wine knowledge; and (iii) explore how different label concepts influence consumer responses. Participants responded to liking, emotions, and perceived sensory attributes of five blends of smoke-impacted wine with non-impacted wine, along with a smoke-impacted wine presented with four different label concepts. Two clusters of consumers were identified, with one disliking the smoke-impacted wine (smoke-dislikers) and the other cluster liking (smoke-liker). The smoke-liker cluster indicated a greater liking of smoke flavours in foods and beverages, along with a higher level of subjective wine knowledge. For the labels, the introduction of the label concept significantly increased liking of the wine for the smoke-dislikers, as well as had the power to elicit different emotions and sensory experiences. This research provides vital information to the wine industry as they adapt to future wildfire years, along with how the distinct sensory profile may not be detrimental to consumer acceptance and can be modulated by the type of information on label. Further research is needed to explore how different populations and wine styles correlate with these findings, and the effects of varying levels of smoke exposure in Pinot noir and other grape varietals.Item Cross-cultural differences and acculturation in affective response and sensory perception: a case study across Chinese immigrants and local consumers in New Zealand(Elsevier Ltd, 2025-01) Dupas de Matos A; Chen A; Maggs R; Godfrey AJR; Weerawarna N R P M; Hort JUnderstanding cross-cultural variation in perception is essential for identifying culture-specific factors impacting product acceptability. While immigrants may initially maintain their preferences, acculturation levels vary. To understand to what extent immigrants can be used as a proxy to model overseas markets, this study investigated short (CHS) and long-term (CHL) Chinese immigrant responses to plain yoghurts compared to New Zealand (NZ) Europeans (E). Three groups (CHS, CHL and NZE, n = 222) evaluated liking of, emotional response to, and sensory perception of 10 plain yoghurts. Groups liked yoghurts similarly. Notably, NZE rated emotions lower than both immigrant groups, with a few exceptions. Both Chinese groups rated most emotions similarly, but CHL rated some closer to NZE. Positive emotions correlated with higher liking scores. However, cross-cultural differences existed for ‘guilty’ which was associated with yoghurts liked by NZE; and for ‘wild’ and ‘mild’ associated with yoghurts disliked by both immigrant groups. Citation proportions for some sensory attributes differed among all groups, dependent on the sample. But level of acculturation between immigrant groups was limited. Sweetness, vanilla, stone fruit and cream flavours, smoothness, and creaminess drove liking across all groups, whereas only the Chinese valued umami, undoubtedly due to positive associations with it. Some effects of acculturation for long-term immigrants were evident, but responses were often closer to their short-term counterparts. Therefore, immigrants in general provide a useful proxy for measuring consumer responses in early stages of product development for this overseas market, but with consideration of their residence time in the host culture.