The Psycho-sensorial Value of the Food Products a Provocative Component in Purchase Decision
Magdalena Bobe () and
Additional contact information
Magdalena Bobe: Academy of Economic Studies, Bucharest, Romania
Roxana Procopie: Academy of Economic Studies, Bucharest, Romania
The AMFITEATRU ECONOMIC journal, 2011, vol. 13, issue Special No. 5, pages 780-789
The psycho-sensorial value is a specific, complex and determinant concept of the food products that is reflected by means of psycho-sensorial properties such as: shape, size, aspect, colour, taste, smell, fragrance, bouquet, density, clarity. The assessment of these properties by the consumers is decisive for the acceptance or the rejection of foods and classifies the products into savoury, or non-savoury, attractive, indifferent, or unattractive. The psycho-sensorial features of food products allow us to make quick assessments of their qualities, but with a high degree of subjectivity among the common consumers and big individual variations, assessments that are highly influenced by the hedonic value of food products. The sensory analysis of foods is part of the modern analytical methods: when correctly and scientifically applied, it allows a real assessment of the quality of these products, evaluation which could not be obtained only by assessing physicochemical and microbiological methods. However, the scientific methods for sensorial assessment have a higher degree of objectivity and are used successfully in industry and trade, in evaluating the qualitative level of foods by authorised and qualified people. Otherwise, the design of the psycho-sensorial value of food products involves tests and sensorial analyses and has as main objective the establishment of concordances among the consumers’ demands and the level of the sensorial characteristics of the products. The present paper aims at underlining the necessity to design the psycho-sensorial value of processed foods, as well as the importance of educating and informing the consumers for a better capacity to get oriented on the market, and implicitly, for a right purchase decision.
Keywords: food products; psycho-sensorial value; purchase decision; consumer; design (search for similar items in EconPapers)
JEL-codes: D18 L66 L81 (search for similar items in EconPapers)
References: View references in EconPapers View complete reference list from CitEc
Citations View citations in EconPapers (1) Track citations by RSS feed
Downloads: (external link)
This item may be available elsewhere in EconPapers: Search for items with the same title.
Export reference: BibTeX
RIS (EndNote, ProCite, RefMan)
Persistent link: http://EconPapers.repec.org/RePEc:aes:amfeco:v:13:y:2011:i:specialno5:p:780-789
Access Statistics for this article
The AMFITEATRU ECONOMIC journal is currently edited by November
More articles in The AMFITEATRU ECONOMIC journal from Academy of Economic Studies - Bucharest, Romania Contact information at EDIRC.
Series data maintained by Valentin Dumitru ().