Dr Heber Rodrigues

[Display omitted] •Handling practices and consumers’ perception on seafoods risks with were assessed.•Most of participants employ hygienic practices during handling of seafood.•The consumers showed a low level of information about seafood related risks.•Generation Z and baby boomers consume seafood with higher frequency;•Y and X generation consumers were associated with lowest seafood consumption. The present work aimed to evaluate the frequency of seafood consumption by the Brazilian population, the safety practices during seafood handling and preservation as well as to evaluate the consumers’ perception on the risks associated with these foods. A total of 962 respondents responded to a survey divided into three parts: demographic and socio-economic profiles, seafood consumption habits, safety practices, and risk perceptions regarding seafood. The survey revealed a low level of perception about seafood safety. The respondents (64–71%) demonstrated a lack of knowledge of the main pathogens associated with seafood disease outbreaks and presented difficulties in identifying consumption places that could result in higher microbiological risk. Besides, these respondents showed to be unaware of their responsibility towards seafood safety from purchasing through preparation. Respondents belonging to the generation of baby boomers, with the postgraduate level and females presented a better perception of microbiological risk and on the importance of safety practices. These respondents showed positive attitudes, such as knowledge of the proper thawing procedures of seafood, knowledge of the potential risks to get sick from the consumption of raw seafood, and were also able to recognize Vibrio and Listeria as seafood bacterial pathogens. The knowledge proves to be an adequate tool for perception and judgment of microbiological risk, making the consumer adopt safe practices. The instruction of seafood consumers about safe handling practices and perceptions is critical for the success of farm to fork preventive measures aiming to protect public health.

The effect of hydrogen sulfide (H2S), methanethiol (MeSH) and dimethyl sulfide (DMS) on the odor properties of three wine models-WM- (young white, young red and oaked red wines) was studied. Wine models were built by mixing a pool of common wine volatile and non-volatile compounds and further spiked with eight different combinations of the three sulfur compounds present at two levels (level 0: 0μgL−1 and level 1: 40μgL−1 of H2S, 12μgL−1 of MeSH; 55μgL−1 of DMS). For each wine matrix eight WMs were produced and further submitted to sensory description by Rate-All-That-Apply (RATA) method. Hydrogen sulfide and methanethiol were clearly involved in the formation of reductive aromas and shared the ability to act as strong suppressors of fruity and floral attributes. Specifically, hydrogen sulfide generated aromas of rotten eggs, while methanethiol generated significant increases in camembert and decreases in citrus, smoky/roasted and oxidation aromas. The simultaneous presence of hydrogen sulfide and methanethiol enhanced the intensity of the unspecific term reduction, while the specific nuances individually imparted by each of the two compounds could not be further identified. DMS did not exert any outstanding effect on the reductive character of wines and its sensory effect was matrix-dependent. It was involved in the formation of fruity notes such as cooked/candied and red/black fruits in young wines, and vegetal notes (canned vegetables) in oaked red WMs. Graphical abstract [Display omitted] •Sensory effects of H2S, MeSH and DMS on three wine models were studied.•H2S increased reduction and rotten eggs and decreased fruity and floral aromas.•MeSH increased reduction and camembert and decreased fruity, floral and woody aromas.•DMS increased cooked/candied and red/black fruits of white and red young wine models.•DMS increased canned vegetables of oaked red wine models.

•Wines from the left side (LS) of the Serein more mineral than from the right (RS).•MeSH significantly higher in wines from the LS.•MeSH involved in shellfish aroma and exerts masking effect on fruity and floral nuances.•Copper levels, related to lower levels of free MeSH, higher in wines from the RS.•Norisoprenoids, responsible for white fruit and floral aromas, higher in RS wines. The goal of this work was to evaluate the effect of vineyard position on the minerality of wines and to establish relationships between minerality scores, sensory descriptors and chemical composition. Sensory analyses included minerality rating and free description performed by wine professionals under two conditions: orthonasal olfaction alone and global tasting. Chemical characterization included analysis of major and minor volatile compounds, volatile sulphur compounds, mercaptans, metals, anions and cations. Results showed a significant effect of the river bank on wine minerality scores only in the orthonasal olfaction condition, samples from the left being more mineral than those from the right bank. Methanethiol, involved in shellfish aroma, was significantly higher in wines from the left (more mineral) than from the right bank. Contrary, copper levels, related to lower levels of free MeSH, and norisoprenoids, responsible for white fruit and floral aromas, were higher in wines from the right bank (less mineral).

The United Nations (UN) conceptualizes sustainability as development that meets the current needs of the planet's populations, but without compromising the ability of future generations to meet their own needs. Although the concept of sustainability has been widely discussed in the international political agendas, inconsistent interpretation and ambiguity of the concept by consumers is observed. In this paper, the understanding of the term sustainability amongst Brazilian consumers is reported. Using the word association projective technique, the participants were asked to write down all the words that came to their mind when thinking about "sustainability." Thematic content analysis was performed by grouping words by similarity of meaning in categories, which were further submitted to correspondence analysis (CA) to create a perceptual map. Brazilian consumers made different associations reflecting the complexity and multidimensionality of the concept amongst different groups of consumers. The most frequently cited categories are related to environment, health and nutrition, behaviour, production and economy and sustenance. CA accounted for 76.7% of the data variance and the perceptual map evidenced that younger individuals with higher education made associations with categories related to the current concept of sustainable development, similar to that proposed by UN. Moreover, consumers with basic education were associated with categories related to food and sustenance. The findings of this study can contribute to the formulation of education strategies directed towards different social groups, besides directing further research on consumer behaviour.

Food safety is a crucial thematic to any nation and the frauds in the food chain are an increasingly phenomena nowadays. The general goal of the present work was to identify the perception and behavior of Brazilian fresh milk consumers' in relation to the fraud in the milk production and sell chain. A total of 1015 consumers answered an online questionnaire on the variables that shape decision-making (individual differences, environmental influences and psychological stimuli or processes) and the behavior related to this decision process. The results were discussed based on the theoretical model proposed by Blackwell, Miniard, and Engel (2005) and their 7 stages. The results of this qualitative study showed that the impacts were declared, specially, in the reduction of milk consumption; losses to the image of the sector and the warming of the informal milk market, due to the increase in demand in this trade. The reduction of demand and the depreciation of the agents' image, have a negative impact on the entire chain, since it reduces revenues for all agents and, to a greater degree, for processors and related suppliers/farmers directly with the brands identified in the investigation actions and disclosed in the media. The female consumers were more affected, impacting on a greater reduction of the consumption. Unlike young consumers, they have not changed their behavior in relation to the chain. [Display omitted] •Revelation of fraud reduces milk consumption in the formal market and increases in the informal market.•The consumer blames the industry for fraud.•Women showed greater reduction in confidence and consumption after fraud.•Younger consumers are less sensitive to fraud.

Edible flowers have gained more attention in recent years thanks to their perceived health benefits. Despite this attention, it seems that edible flowers are not popularized for consumption in South America, being considered unfamiliar for some cultures from this continent. In this context, the general goal of the present study was to investigate the three dimensions of social representation theory, the representational field, the information and the attitude of the two conditions of edible flowers: a more general “food made with flowers” and more directional product “yoghurt made with flowers”, using Brazilian consumers. To achieve this goal, a free word association task was applied. A total of 549 consumers participated in this study. Participants were divided into two conditions, in which the inductor expressions for the free word association task changed: (a) food products made with flowers and (b) yoghurt made with flowers. Results showed a very positive attitude to both situations, and consumers associated Food products made with flowers to “health care” while the central core of yoghurt made with flowers reflected the innovative condition of this product, supported here by their unpredictable character (information generated). [Display omitted] •Social representation of food made with flowers contains the word healthy, as core element.•Different, exotic and novelty are important categories associated to food with flowers.•Social representation of yoghurt made with flowers contains as main words novelty product and unexpected.•Overall, Brazilian consumers have a positive attitude towards food products with flowers.

People from different cultures or geographical regions vary significantly in terms of their food and beverage consumption patterns, preferences, and purchase choices. Recent decades have seen cross-cultural research in food science flourish with research programmes in fields as diverse as perception science, conceptual behaviour, health sciences, and marketing. In this review, we describe cross-cultural research that has contributed to our understanding of wine appreciation. We begin by providing a brief historical perspective, and then outline the types of studies and methodologies employed in cross-cultural wine sensory research. We then review systematically cross-cultural studies concerning intrinsic wine factors, extrinsic wine factors, cerebral representation studies and those investigating attitudes and opinions about wine, and cross-cultural research addressing emotional response to wine. Finally, we bring together the major results reported from the varying methodologies to discuss how a cross-cultural approach can help advance our understanding of wine appreciation. We also raise contemporary issues relevant to traditional ways of defining and investigating culture in light of increasing globalisation. This review is relevant for wine industry marketing strategists as well as for those interested in the science of wine tasting. [Display omitted] •Wine appreciation is influenced by culture of tasters.•Cross-cultural influence is reported across perceptual, conceptual and emotional wine-tasting phenomena.•Several variables interact with culture to influence wine appreciation, notably domain-specific expertise.•Future research and theory need to consider the dynamic nature of culture, given current globalisation.

This paper summarizes research on relationships between personality and food choice and food consumption. Personality is one of many factors that can influence food choice and consumption and whether people make healthy choices. We used the Five Factor Model of personality as an organizing theme to summarize the research and found that in addition to personality, daily habits, the environments in which people live, and their cultural backgrounds influence how they eat, which in turn influences their quality of life or overall health, including the developing chronic disease.

This volume details a wide range of consumer research methods from different disciplines with an application to food and beverages. Each chapter is written by well-known researchers in the field that guides the reader on a specific method in applied consumer research.  Chapters are separated by disciplines, detail brief theoretical background, provide a clear examples of the methodology, anthropology, history, linguistics, and visual arts, culinary arts, design, and user experience are also approached. The separation of methods through disciplines gives a better structure to the reader when trying to apply each method. Authoritative and cutting-edge, Consumer Research Methods in Food Science detail clear steps and a framework to reproduce consumer research methods in different applications.

This study examines the perceptions of canned wine consumers in Italy, Switzerland, and the United Kingdom, highlighting how local norms and values influence consumer attitudes. As the global wine industry faces increasing pressure to mitigate its environmental impact, traditional glass bottles emerge as significant contributors to carbon emissions. Despite the advantages of more carbon-efficient alternatives, such as cans, their adoption remains limited. The study's findings illustrate stark contrasts in consumer perceptions across the three countries: Italian and Swiss participants often associate canned wine drinkers with negative traits such as being undisciplined, environmentally unfriendly, and lacking sophistication, reflecting entrenched views on wine consumption. In contrast, British respondents hold a more favorable view, attributing positive characteristics such as imagination and sociability to these consumers. These insights suggest that marketers must tailor their strategies to align with regional attitudes. In Italy and Switzerland, addressing biases and promoting the convenience and sustainability of canned wine is essential, whereas in the UK, efforts should focus on reinforcing already positive perceptions. Understanding these dynamics is crucial for wine marketers aiming to promote sustainable packaging options and encourage broader acceptance of alternative formats. •Consumer perceptions of canned wine vary across Italy, Switzerland, and the UK.•In Italy and Switzerland canned wine consumers are associated with undesirable traits.•British consumers view canned wine drinkers more favorably.•Tailored marketing strategies are essential to counter prejudices in some markets.•Educational campaigns are recommended to address misconceptions.

The main objective of the present study was to evaluate whether wine origin induces implicit biases in wine experts’ judgments. Twenty-two wine traders from 10 different countries were asked to rate liking and to provide a sensory description of eight Pinot Noir wines from four different countries (Argentina, Brazil, France, and Switzerland) in both blind and informed conditions at the ProWein International Wine and Spirits Fair” 2018 edition in Dusseldorf, Germany. In the informed condition, the country of origin (COO) of the wine was provided to the participants. Our research reveals that COO bias affects wine traders. Once the COO was disclosed, the likeability ratings of wines from Argentina and Brazil dropped. The COO also inferred bias in the way assessors described/judged the wines in the three evaluation conditions: visual, orthonasal, and mouthfeel. Brazilian and Argentinean wines are often described using negative hedonic descriptors under informed conditions. The opposite trend was also observed. When assessors were aware of the origin of wines, they often described French and Swiss wines by adding positive sensory descriptors. These findings are helpful for wine consumers, producers, the gastronomy industry and for policymakers who make decisions about COO-labeling laws and export promotions.

This study explores the prejudices of Swiss residents toward consumers of canned wine in the context of outdoor leisure activities. Despite the convenience and environmental benefits of canned wine, it faces resistance from wine consumers based on prejudices. We investigate whether holiday outdoor settings such as beach resorts, ski stations, desert safaris, and outdoor parties could mitigate these prejudices, as leisure contexts might reduce the ritualistic consumption patterns associated with wine drinking. Using a vignette study, Swiss residents evaluated the personality traits of canned wine consumers across different scenarios. Our findings reveal that, overall, canned wine drinkers are judged negatively, particularly in the beach resort scenario, where traits like "health consciousness" and "environmental friendliness" are rated lower. Demographic factors, including age, gender, and education, as well as cultural background, significantly influence these judgements. Younger respondents and expatriates showed less prejudice compared to older and more traditional Swiss residents, suggesting a generational and cultural divide in attitudes. These results underscore the need for targeted marketing strategies to address persistent stereotypes and foster a more positive image of canned wine among diverse consumer segments.

Drinking experience has gained the attention of researchers in recent years, mainly measured in different social -leisure contexts. However, no or very little, scientific attention has been paid to the drinking experience phenomenon when detached from the influence of the enjoyment of the social factor component. The objective of this study was to understand the wine and beer drinking experience during the pandemic confinement/lockdown and its relationship with the fear of the COVID-19 disease. A total of 423 Spanish participants were interviewed online to 1) measure their alcohol consumption, 2) explore their beer and wine drinking experience, and 3) evaluate their fears linked to COVID-19. The results firstly show that the dimensions (i.e., sensory, affective and cognitive) of the wine/beer drinking experience previously reported in socialleisure environments are similar to those found in a context with limited social interaction, such as the lockdown. Secondly, the drinking experience differs across participants and is related to their frequency of wine consumption. More frequent wine consumers show a cognitive -oriented experience, while affective and/or sensory experiences are related to lower wine consumption. Thirdly, the results show that the drinking experience is driven by fear linked to COVID-19, as it is higher in more affective -driven consumers. These results highlight the importance of the role of socialisation in the wine and beer drinking experience and how different drinking experiences are related to distinct levels of fear related to COVID-19.

The main objective of the present work was to evaluate the effect of culture through familiarity of wine technical experts on the perception of wine quality. A total of 32 wine experts from the United Kingdom and Spain undertook two sensory tasks with a total of 18 still white wines from these countries. The first assignment consisted in a descriptive task followed by a labelled free sorting task. The second assignment was a categorisation task in which experts had to classify the samples into groups based on five pre-established quality categories (ranging from very low to very high quality). Finally, experts evaluated their level of familiarity with the grape varieties employed. Results showed that grape variety was a key marker of the sensory profile of the evaluated wines. Wines made of the Albarino variety were described mainly as sour and as having a white fruit aroma, Verdejo wines were mainly sour and had fresh fruity aromas, the Bacchus variety was described as having floral aromas, and the Ortega wines as having oxidised, animal and defective aromas. In terms of perceived quality, leaving aside the wines of the Ortega variety, which showed an oxidation character resulting in the lowest quality scores according to both British and Spanish experts, it was observed that there is a clear effect of familiarity on the perception of quality. Spanish experts were significantly more familiar with Verdejo and Albarino varieties than with Bacchus, resulting in higher quality scores for Spanish varieties. In contrast, quality scores of the Bacchus wines and the wines produced from the two Spanish varieties were not significantly different in terms of quality according to the British experts, as were the familiarity scores reported by this group of experts. This work increases knowledge about the formation of quality perception and confirms the effect of familiarity on perceived quality among wine experts, highlighting the importance of cognitive factors in the construction of wine perception.

Minerality in wine has consistently gained attention from the wine industry in the last three decades. It has been considered for a long time as an ill-defined and controversial sensory attribute. In the last decade, several academic articles have addressed the conceptual, sensory and chemical delimitation of this fuzzy concept. However, the link to viticulture and winemaking processes has not been studied yet. The goal of this work was twofold: first to produce a typology of practices in Chablis Premier Cru, a PDO (known for its mineral wines) and, second, to explore how Chablis producers conceptualise wine minerality and its link to production practices. We hypothesized that Chablis producers aim to maximise the minerality of their wines and adapt their production strategy accordingly. Two interviews were carried out. Thirty-four wine producers from Chablis participated in the typology interview, of which twenty-seven also participated in the minerality interview. A typology analysis of the producers??? viticultural and winemaking practices revealed four types of production strategies (Conventional, Natural, Agroecology and Low Input Winemaking). A short semi-structured interview of the producers??? opinions of and attitudes towards minerality and practices leading to wine minerality highlighted the key aspects of the production of mineral wines, namely soil characteristics, harvest date, type of yeasts, fermentation temperature, type of ageing containers and intensity of lees contact, among others. A link between the respondents??? production practices and their minerality conceptualisation was found: in some cases, the representation of minerality seemed to be a result of the applied production strategy and not only the other way around; i.e., these winemakers conclude that because their wines are mineral their respective production practice is the best one for making mineral wines, without having deliberately chosen it to make mineral wines.

[Display omitted] •Sex and gender-related stereotypes were revised in food studies.•Sex and gender affect the way consumers approach food objects.•Social groups have cultural expectations about what and in what quantity a feminine woman or a masculine man should eat. Important scientific works have demonstrated that our sex and our gender affect the way we approach objects and situations. Although this is a long-established discussion in the field of social sciences, it seems that discussion about the relationship among sex, gender and food is still sometimes neglected in our daily lives, including empirical work involving food and consumer perceptions. Thus, the main objective of the present review is to provide a recent overview of the advances of sex and gender-related stereotypes in food studies, and to provide an indication of what the direction research might go in the future.

This study provides an experimental-exploratory investigation about the role of regional culture and Euclidean distances on the consumers' representation of edible insects in Brazil, a country with an extensive geographical surface. Seven hundred and eighty participants were recruited on the streets of eight cities from different Brazilian states: Manaus in Amazonas; Porto Velho in Rondonia; Macapa in Amapa; Cuiaba in Mato Grosso; Aracaju in Sergipe; Rio de Janeiro in Rio de Janeiro; Campinas in Sao Paulo; and Santa Maria in Rio Grande do Sul. These participating cities were considered from their cultural identity differences and geographical distances. Through a continual restricted word association task, participants were instructed to promptly verbalize the first five terms that came to their minds when stimulated with the expression "food made with edible insects". Following, they had to score the valence of each term they produced. The dictionaries produced in each city were compared and classified into groups using the Ellegard's index. Each group presented distinct ways of expression and attitude with respect to the inductive expression. Basically, Brazil was divided into two main groups according to their representation of edible insects: one consisted by the cities situated near the shore of the Atlantic Ocean, which present a cultural formation influenced by the European immigrants; and the other comprised the cities from the continental region that have strong cultural influence from the Amerindians. Thus, the cultural formation was more decisive to explain the similar representations among the cities than their geographical proximity. Given that, to effectively introduce a novel food in a country with varied regional culture, the marketing strategy should be focused on the values and beliefs of their culture subgroups instead of a single strategy for the whole country.