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Consumers’ associations with herbal infusions and home preparation practices

2020Journal article Restricted access
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datacite.subject.sdg12:Produção e Consumo Sustentáveispt_PT
dc.contributor.authorRocha, Célia
dc.contributor.authorMoura, Ana Pinto de
dc.contributor.authorCunha, Luís Miguel
dc.date.accessioned2021-01-27T11:59:07Z
dc.date.available2021-01-27T11:59:07Z
dc.date.issued2020
dc.description.abstractThe consumption of infusions is affected by many factors, namely those associated with culture, health and sensory properties. The main goal of this research was to explore and understand consumers’ perceptions and behaviours regarding consumption and preparation of herbal infusions, applying a mixed methodology: the evaluation of consumers’ behaviours, assessed through direct self-reported measures, and indirect methods, such as free word association and auto-videography. A total of 489 Portuguese consumers replied to a web-based questionnaire. Based on their frequency of consumption and availability, 60 participants were selected for an observational study. Over 27% of the participants had at least a daily cup of herbal infusion, and over 74% had it at least every week. At home, participants reported the use of teapots (44.1%) or mugs/cups (52.0%) to prepare their infusions, and mostly chose bags (77.7%). Approximately 80% of the respondents removed the bags or loose leaves after steeping, mainly based on the infusion colour (53.1%). The freeword association results show that daily and weekly consumers establish a stronger connection with the sensory, emotional, health and wellbeing dimensions of the product, while less frequent consumers only consider the composition of the herbal infusion. From the observational study, it was noticeable that most of the consumers take less than one minute to steep the infusions, clearly below the four to ten minutes recommended for the most popular herbal infusions, like lemon verbena or peppermint. These results emphasize the need for communication strategies focused on the preparation process to give consumers tools to improve their sensory experience.pt_PT
dc.description.sponsorshipAuthor C. Rocha acknowledges Industrial Doctoral grant No. SFRH/BDE/100483/2014, funded by the Foundation for Science and Technology (FCT), Portugal. Authors Cunha and Moura acknowledge financial support from the national funds by FCT within the scope of UIDB/05748/2020 and UIDP/05748/2020. Authors acknowledge José B. Cunha, from the Oporto British School for revision of the English grammar and usage.
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRocha, C., Moura, A. P., & Cunha, L. M. (2020). Consumers’ associations with herbal infusions and home preparation practices. Food Quality and Preference, 86, 104006 (doi: 10.1016/j.foodqual.2020.104006)pt_PT
dc.identifier.doi10.1016/j.foodqual.2020.104006pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.2/10440
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationDesenvolvimento e avaliação dos perfis sensorial e emocional de infusões premium e otimização da valorização de características extrínsecas.
dc.relationGreenUPorto - Research Center in Sustainable Agri-food Production
dc.relationGreenUPorto - Research Center in Sustainable Agri-food Production
dc.subjectAuto-videographypt_PT
dc.subjectBehavioral questionnairept_PT
dc.subjectFree word associationpt_PT
dc.subjectHerbal infusionspt_PT
dc.subjectQuantitative observational studypt_PT
dc.subjectSteeping timept_PT
dc.titleConsumers’ associations with herbal infusions and home preparation practicespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleDesenvolvimento e avaliação dos perfis sensorial e emocional de infusões premium e otimização da valorização de características extrínsecas.
oaire.awardTitleGreenUPorto - Research Center in Sustainable Agri-food Production
oaire.awardTitleGreenUPorto - Research Center in Sustainable Agri-food Production
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBDE%2F100483%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05748%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F05748%2F2020/PT
oaire.citation.titleFood Quality and Preferencept_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameMoura
person.familyNameCunha
person.givenNameAna Pinto de
person.givenNameLuís Miguel
person.identifierR-000-0Z4
person.identifier.ciencia-idEE1F-27E6-C356
person.identifier.orcid0000-0001-9197-8183
person.identifier.orcid0000-0003-3536-4712
person.identifier.ridD-6395-2013
person.identifier.scopus-author-id51161546800
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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