Department of Management and Marketing, School of Business Administration, European University of Cyprus, Nicosia, Cyprus.
Department of Research and Development, Amalthia S.A., Kefalovryso, Greece.
J Food Sci. 2024 Oct;89(10):6664-6676. doi: 10.1111/1750-3841.17288. Epub 2024 Sep 1.
Kalamata table olives are a widely exported Greek protected designation of origin (PDO) product with distinct organoleptic profile. This study aimed to evaluate the effect of label color on the flavor perception of pasteurized and unpasteurized Kalamata PDO olives. Consumer perception was assessed in two studies. First, four packaged products with green, blue, red, and purple labeling were assessed by participants (n = 106) for preference using rating scales, and emotional profiles were obtained using a check-all-that-apply list of 33 emotions developed in language native to the participants (Greek). The green label resulted to more positive emotion profiling of olive products (i.e., "healthy," "pleased," and "satisfied" with mean scores correspondingly equal to 2.99, 2.95, and 2.87), and red labeled olives resulted to willingness to pay more. In the second study, unpasteurized and pasteurized olives in red and green labeled glass jars were sensorially assessed by participants (n = 124) using rating scales, showing that green labeled products are liked most (mean scores; 5.12 and 5.12), whereas red labeled was scored less (mean scores; 4.96 and 4.67), along emotion profiles with emojis. Principal component analysis of emotional reactions revealed grouping of samples based only on pasteurization/no pasteurization, without been affected by the color of the label, and did not relate to the liking scores. The results showed that sensory perception of olives is significantly affected by the color of packaging (p-value <0.05) due to emotional reactions and color of packaging can enhance the perception of olives' quality as improvement of the processing is limited by the PDO status.
卡拉马塔橄榄是一种广泛出口的希腊受保护原产地名称 (PDO) 产品，具有独特的感官特征。本研究旨在评估标签颜色对巴氏杀菌和非巴氏杀菌卡拉马塔 PDO 橄榄风味感知的影响。消费者感知在两项研究中进行了评估。首先，参与者（n=106）使用评分量表评估了四种带有绿色、蓝色、红色和紫色标签的包装产品的偏好，并使用参与者母语（希腊语）开发的 33 种情感的“全部选中”清单获得情感概况。绿色标签使橄榄产品的情感特征更积极（即“健康”、“愉悦”和“满意”，平均得分分别对应于 2.99、2.95 和 2.87），红色标签的橄榄产品更愿意支付更高的价格。在第二项研究中，参与者（n=124）使用评分量表对红色和绿色标签玻璃瓶中的巴氏杀菌和非巴氏杀菌橄榄进行了感官评估，结果表明绿色标签产品最受欢迎（平均得分分别为 5.12 和 5.12），而红色标签产品得分较低（平均得分分别为 4.96 和 4.67），同时还带有表情符号的情感概况。情感反应的主成分分析表明，仅根据巴氏杀菌/非巴氏杀菌对样品进行分组，而不受标签颜色的影响，并且与喜好评分无关。结果表明，由于情感反应，橄榄的感官感知受到包装颜色的显著影响（p 值<0.05），并且包装颜色可以增强对橄榄质量的感知，因为加工的改进受到 PDO 地位的限制。
