ArticleFoods (Basel, Switzerland)2024
Exploring Culinary Tourism and Female Consumer Preferences for Selected National Cuisines in Poland: A Sensory and Preference Analysis of Food Products from Four Countries.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
BACKGROUND/
objectivesThe development of culinary tourism offers not only unique culinary travel experiences but also allows for the exploration of various aspects related to food. The main aim of this study was to assess the food preferences of a selected group of female consumers regarding world cuisine and to analyze the sensory quality of selected world cuisine products: ayran, rice noodles, tempeh, and chorizo.
methodsSensory evaluation of utility characteristics, including color, aroma, texture, appearance, and taste, was conducted using a five-point scale. A custom questionnaire was used to collect data on respondents' preferences and demographic characteristics. This study included 51 sensory panelists and 356 survey participants.
resultsAmong the evaluated products, rice noodles received the highest median rating (Me = 4.8), while tempeh scored the lowest (Me = 3.8). Statistical analysis revealed significant differences in sensory perceptions depending on prior product familiarity. Italian (67.5%) and Polish (65.8%) cuisines were most frequently preferred, whereas Indian cuisine (4.3%) was the least popular. Additionally, over 83% of respondents indicated they regularly patronize food establishments offering regional dishes during travel.
conclusionThis study highlights a strong preference for familiar cuisines, such as Italian and Polish, among Polish female consumers, with implications for targeted marketing strategies in the gastronomy sector. The sensory analysis provides actionable insights into product acceptance, emphasizing the importance of cultural adaptation in promoting international food products.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.