Centro de Ciências da Natureza, Campus Lagoa do Sino, Universidade Federal de São Carlos, Rod. Lauri Simões de Barros, Km 12, 18290-000 Buri, SP, Brazil.
Faculdade de Economia, Administração de Contabilidade (FEA), Universidade de São Paulo (USP), Av. Prof. Luciano Gualberto, 908, 05508-010 São Paulo, SP, Brazil.
Meat Sci. 2022 Mar;185:108720. doi: 10.1016/j.meatsci.2021.108720. Epub 2021 Nov 26.
This study investigated consumers' perception of labels of burgers with sodium reduction and/or addition of mushroom flavor enhancer. Six visual stimuli were created using a factorial design with sodium content (regular, sodium-reduced, and sodium-reduced plus health claim) and flavor enhancer (monosodium glutamate (MSG) and mushroom extract) as factors. Consumers answered an attitudinal questionnaire and evaluated the stimuli through expected liking and check-all-that-apply (CATA) questions. Three consumers' clusters were identified, which associated positive attributes to labels of burgers with mushroom flavor enhancer and negative attributes to labels of MSG-burgers, regardless of sodium content. The main positive drivers of liking were "I would buy", "attractive", "innovative", "tasty", and "contain fewer additives", which were associated with burgers with mushroom flavor enhancer, while "contain additives", "processed", "artificial", "unhealthy", and "not attractive" were the negative drivers of liking that should be modified in a reformulation to increase liking. This study provides valuable information for the development of healthier burgers and their positioning in the market.
本研究调查了消费者对减少钠含量和/或添加蘑菇风味增强剂的汉堡标签的看法。使用包含钠含量（普通、低钠和低钠加健康声明）和风味增强剂（谷氨酸单钠（MSG）和蘑菇提取物）作为因素的析因设计创建了六个视觉刺激物。消费者回答了一份态度问卷，并通过预期喜好和全选（CATA）问题对刺激物进行了评估。确定了三个消费者群体，无论钠含量如何，这些群体都将与蘑菇风味增强剂的汉堡标签相关的积极属性与与 MSG-汉堡相关的消极属性联系起来。喜好的主要积极驱动因素是“我会购买”、“有吸引力”、“创新”、“美味”和“含较少添加剂”，这些因素与蘑菇风味增强剂的汉堡有关，而“含添加剂”、“加工”、“人工”、“不健康”和“不吸引人”则是应在重新配方中进行修改以增加喜好的负面驱动因素。本研究为开发更健康的汉堡及其在市场中的定位提供了有价值的信息。
