Scarborough Gates (tonguekettle34)

An experimental study with a sample of 200 consumers tests two research hypotheses through two moderated mediation analyses. The results show that, compared to functional claims, risk-related claims significantly increase the perceived healthiness of extra-virgin olive oil. This effect is qualified by an interaction between claim type and health regulatory focus, which indicates that risk-related claims are more effective than functional claims only among prevention-focused individuals. Perceived product healthiness, in turn, increase the intention to both spread positive word of mouth and purchase the product. The study sheds light on how consumers might react to different health claims, thus providing insights for food companies and policymakers who want to develop marketing campaigns using claims that are effective at promoting extra-virgin olive oil.Saliva is an important component of food oral processing affecting the initial digestion and the formation of food bolus. It has been speculated that salivary biochemical properties could directly influence one's dietary habits, and vice versa. To date, there are few studies that investigate the possible relationships between dietary habits and salivary biochemical properties in Chinese participants from different dietary background. This study examined two Chinese ethnical groups of very different culture of food consumption, Han and Mongolian healthy young participants, as research participants to explore the differences in salivary biochemical properties and possible associations with dietary preferences. Chinese Mongolians tend to consume more red meat and dairy products, and Chinese Han tend to consume more carbohydrates as suggested by official data; therefore, a total of 304 healthy participants (200 Han and 104 Mongolian) were recruited for salivary compositional analysis. Results showed that for Mongolian participants' unstimulated salivary lipolytic activity (0.10 U/mL) and stimulated salivary lipolytic activity (0.09 U/mL) are significantly higher than those of the Han (0.03 U/mL, 0.04 U/mL) (p less then 0.01), but their stimulated salivary α-amylase activity (2733 U/mL) was significantly lower than that of Han (3596 U/mL) (p less then 0.01). SGI-1776 manufacturer Unstimulated and stimulated salivary total protein content of Chinese Han participants were significantly higher than those of Mongolian participants (p less then 0.0001, p = 0.043). These findings have showed our initial hypothesis of possible associations between dietary habits and salivary biochemical properties.This study sought to identify sensory attributes of appropriate food and wine pairings and relate them to balance, consumer liking, sensory complexity, and expected price. A descriptive analysis panel (n = 8) evaluated four Australian Shiraz wines along with four complex food samples, yielding 16 wine and food combinations. Based on the sensory profiles, distinct food and wine pairings (n = 6) were selected for consumer preference tests, comprising a real life, pseudo-three course meal with two wines. According to American consumers (n = 108), in the most appropriate pairings, flavour intensities increased and wine taste attributes changed in relation to individual components. Appropriate pairings positively correlated with liking, sensory complexity, and expected price to pay, and negatively with balance as a slight wine dominance was preferred. Pairings had an increase in liking and sensory complexity over the individual wine but not the food component. To account for individual variability, consumers were segmented by their liking of the pairing. Key drivers of successful pairings across consumer clusters were similar to the average consumer results, however, the preferred pairings differed by cluster. The findings suggest, the quality of food and wine pairings might be better measured with a combination of direct (dominance/balance, appropriateness of pairing) and indirect methods (sensor