PMID- 38201166
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20240112
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 13
IP  - 1
DP  - 2023 Dec 30
TI  - Sensory Perception and Willingness to Pay for a Local Ancient Pear Variety: 
      Evidence from In-Store Experiments in Italy.
LID - 10.3390/foods13010138 [doi]
LID - 138
AB  - Product optimisation is one of the most crucial phases in the new product 
      development or launch process. This work proposes applying penalty analysis to 
      investigate the impact of not just-about-right (JAR) sensorial aspects on 
      willingness to pay (WTP) and an overall liking for a local Italian ancient pear 
      variety and to verify the mediating role of pleasantness in the relationship 
      between not-JAR sensory attributes and consumers' WTP using structural equation 
      model (SEM). One hundred and twelve non-expert participants recruited during an 
      in-store experiment evaluated overall liking and JAR attributes and were involved 
      in an in-field experimental auction based on the non-hypothetical 
      Becker-DeGroot-Marshak (BDM) mechanism. The participants' average WTP for the 
      sample was EUR 3.18 per kilogramme. Only juiciness and sourness significantly 
      impact consumers' overall liking but not on consumers' WTP. Moreover, 
      pleasantness did not mediate the relationship between non-balanced sensorial 
      aspects and WTP. In conclusion, the penalty analysis for attributes not being JAR 
      in monetary and hedonic terms is a beneficial research approach for a deep-inside 
      evaluation of the potentiality of the product in the marketplace, providing 
      helpful directions for product optimisation. Results show market potential for 
      the local ancient pear variety 'Angelica'.
FAU - Rivaroli, Sergio
AU  - Rivaroli S
AUID- ORCID: 0000-0002-7220-223X
AD  - Department of Agricultural and Food Sciences, Alma Mater Studiorum-Universita di 
      Bologna, 40127 Bologna, Italy.
FAU - Calvia, Massimiliano
AU  - Calvia M
AD  - Department of Agricultural and Food Sciences, Alma Mater Studiorum-Universita di 
      Bologna, 40127 Bologna, Italy.
FAU - Spadoni, Roberta
AU  - Spadoni R
AUID- ORCID: 0000-0003-2332-1926
AD  - Department of Agricultural and Food Sciences, Alma Mater Studiorum-Universita di 
      Bologna, 40127 Bologna, Italy.
FAU - Tartarini, Stefano
AU  - Tartarini S
AUID- ORCID: 0000-0002-3920-5658
AD  - Department of Agricultural and Food Sciences, Alma Mater Studiorum-Universita di 
      Bologna, 40127 Bologna, Italy.
FAU - Gregori, Roberto
AU  - Gregori R
AD  - Department of Agricultural and Food Sciences, Alma Mater Studiorum-Universita di 
      Bologna, 40127 Bologna, Italy.
FAU - Calvo-Porral, Cristina
AU  - Calvo-Porral C
AUID- ORCID: 0000-0002-5470-0729
AD  - Business Department, Facultad Economia y Empresa, University of A Coruna, 15006 
      Coruna, Spain.
FAU - Canavari, Maurizio
AU  - Canavari M
AUID- ORCID: 0000-0003-0573-7880
AD  - Department of Agricultural and Food Sciences, Alma Mater Studiorum-Universita di 
      Bologna, 40127 Bologna, Italy.
LA  - eng
PT  - Journal Article
DEP - 20231230
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC10778737
OTO - NOTNLM
OT  - Becker-DeGroot-Marschak
OT  - Italy
OT  - just-about-right-scale
OT  - local ancient pear
OT  - penalty analysis
OT  - willingness to pay
COIS- The authors declare that they have no known competing financial interests or 
      personal relationships that could have appeared to influence the work reported in 
      this paper.
EDAT- 2024/01/11 07:41
MHDA- 2024/01/11 07:42
PMCR- 2023/12/30
CRDT- 2024/01/11 01:04
PHST- 2023/12/02 00:00 [received]
PHST- 2023/12/27 00:00 [revised]
PHST- 2023/12/29 00:00 [accepted]
PHST- 2024/01/11 07:42 [medline]
PHST- 2024/01/11 07:41 [pubmed]
PHST- 2024/01/11 01:04 [entrez]
PHST- 2023/12/30 00:00 [pmc-release]
AID - foods13010138 [pii]
AID - foods-13-00138 [pii]
AID - 10.3390/foods13010138 [doi]
PST - epublish
SO  - Foods. 2023 Dec 30;13(1):138. doi: 10.3390/foods13010138.