Pasta experience: Eating with the five senses - a pilot study

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3 Citazioni (Scopus)

Abstract

Dried pasta is the Italian food “par excellence”. Traditional foods have characteristics that can stimulate or evoke in the consumer sensorial stimuli and experiences, especially when these foods are consumed in a typical-traditional restaurant. Traditional restaurants can use sensory marketing as a promotional advantage, creating a unique and original atmosphere that can represent their main way of differentiation. The aims of this paper are to know consumer liking with regard to two high quality types of Sicilian pasta, common dried pasta, and whole-wheat pasta, consumed in three different venues of a typical-traditional Italian franchised restaurant, and to measure the influence of environmental factors of the venues on consumers’ acceptance. Results showed that consumers are able recognize when the atmosphere of a restaurant is integrated and consistent with the food on offer and they appreciate more the contexts wherein they find this coherence. Moreover, the high degree of quality of the two types of pasta tasted was recognized by consumers that appreciated its gustative equilibrium, confirming that the gustatory sensations are not affected by the context in which a food is consumed. Finally, the study highlighted the importance of Olfactory marketing to influence the evaluation of the customer on restaurant’s atmospherics.
Lingua originaleEnglish
pagine (da-a)493-520
Numero di pagine28
RivistaAIMS Agriculture and Food
Volume3
Stato di pubblicazionePublished - 2018

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Restaurants
pasta
restaurants
Eating
ingestion
Food
Marketing
Atmosphere
marketing
consumer acceptance
traditional foods
Triticum
wheat
environmental factors

All Science Journal Classification (ASJC) codes

  • Food Science
  • Agricultural and Biological Sciences (miscellaneous)

Cita questo

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title = "Pasta experience: Eating with the five senses - a pilot study",
abstract = "Dried pasta is the Italian food “par excellence”. Traditional foods have characteristics that can stimulate or evoke in the consumer sensorial stimuli and experiences, especially when these foods are consumed in a typical-traditional restaurant. Traditional restaurants can use sensory marketing as a promotional advantage, creating a unique and original atmosphere that can represent their main way of differentiation. The aims of this paper are to know consumer liking with regard to two high quality types of Sicilian pasta, common dried pasta, and whole-wheat pasta, consumed in three different venues of a typical-traditional Italian franchised restaurant, and to measure the influence of environmental factors of the venues on consumers’ acceptance. Results showed that consumers are able recognize when the atmosphere of a restaurant is integrated and consistent with the food on offer and they appreciate more the contexts wherein they find this coherence. Moreover, the high degree of quality of the two types of pasta tasted was recognized by consumers that appreciated its gustative equilibrium, confirming that the gustatory sensations are not affected by the context in which a food is consumed. Finally, the study highlighted the importance of Olfactory marketing to influence the evaluation of the customer on restaurant’s atmospherics.",
author = "Giuseppe Sortino and Stefania Chironi and Simona Bacarella and Pietro Columba and Marzia Ingrassia and Luca Altamore and Ana Vukadin",
year = "2018",
language = "English",
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journal = "AIMS Agriculture and Food",
issn = "2471-2086",
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TY - JOUR

T1 - Pasta experience: Eating with the five senses - a pilot study

AU - Sortino, Giuseppe

AU - Chironi, Stefania

AU - Bacarella, Simona

AU - Columba, Pietro

AU - Ingrassia, Marzia

AU - Altamore, Luca

AU - Vukadin, Ana

PY - 2018

Y1 - 2018

N2 - Dried pasta is the Italian food “par excellence”. Traditional foods have characteristics that can stimulate or evoke in the consumer sensorial stimuli and experiences, especially when these foods are consumed in a typical-traditional restaurant. Traditional restaurants can use sensory marketing as a promotional advantage, creating a unique and original atmosphere that can represent their main way of differentiation. The aims of this paper are to know consumer liking with regard to two high quality types of Sicilian pasta, common dried pasta, and whole-wheat pasta, consumed in three different venues of a typical-traditional Italian franchised restaurant, and to measure the influence of environmental factors of the venues on consumers’ acceptance. Results showed that consumers are able recognize when the atmosphere of a restaurant is integrated and consistent with the food on offer and they appreciate more the contexts wherein they find this coherence. Moreover, the high degree of quality of the two types of pasta tasted was recognized by consumers that appreciated its gustative equilibrium, confirming that the gustatory sensations are not affected by the context in which a food is consumed. Finally, the study highlighted the importance of Olfactory marketing to influence the evaluation of the customer on restaurant’s atmospherics.

AB - Dried pasta is the Italian food “par excellence”. Traditional foods have characteristics that can stimulate or evoke in the consumer sensorial stimuli and experiences, especially when these foods are consumed in a typical-traditional restaurant. Traditional restaurants can use sensory marketing as a promotional advantage, creating a unique and original atmosphere that can represent their main way of differentiation. The aims of this paper are to know consumer liking with regard to two high quality types of Sicilian pasta, common dried pasta, and whole-wheat pasta, consumed in three different venues of a typical-traditional Italian franchised restaurant, and to measure the influence of environmental factors of the venues on consumers’ acceptance. Results showed that consumers are able recognize when the atmosphere of a restaurant is integrated and consistent with the food on offer and they appreciate more the contexts wherein they find this coherence. Moreover, the high degree of quality of the two types of pasta tasted was recognized by consumers that appreciated its gustative equilibrium, confirming that the gustatory sensations are not affected by the context in which a food is consumed. Finally, the study highlighted the importance of Olfactory marketing to influence the evaluation of the customer on restaurant’s atmospherics.

UR - http://hdl.handle.net/10447/328573

UR - http://www.aimspress.com/article/10.3934/agrfood.2018.4.493

M3 - Article

VL - 3

SP - 493

EP - 520

JO - AIMS Agriculture and Food

JF - AIMS Agriculture and Food

SN - 2471-2086

ER -