Consumers’ Neophobic Profile Influences Sensory and Perception Responses to the Addition of Banana Peel into Cake Formulation

This study examines the impact of consumer’s neophobia to new technologies on sensory, emotional and perceptual responses to two ways of banana peel (BP) as an ingredient in cake formulations (BP and BP-powder). Consumers in the segment that claimed to be more familiar with new technologies had no impact on acceptance, healthy, sustainable and innovative scores due to the BP information and the BP in the cake evoked neutral emotions. Consumers in the segment that would not try new technologies showed positive effect of both forms of adding BP (peel and powered peel) into cakes’ recipe and evoked positive emotions for both BP stimuli.

本研究探讨了消费者对新技术的厌新症（neophobia），对两种以香蕉皮（banana peel, BP）为原料制作的蛋糕配方（分别为直接使用香蕉皮BP与使用香蕉皮粉BP-powder）所产生的感官、情感及知觉反应的影响。其中，自称对新技术更为熟悉的消费者细分群体，其对产品的接受度、健康性、可持续性及创新性评分未受BP相关信息的影响，且蛋糕中添加BP所引发的情绪呈中性。而不愿尝试新技术的消费者细分群体，则对两种将BP添加至蛋糕配方的形式（新鲜香蕉皮与香蕉皮粉）均呈现出正向评价，且两种BP相关刺激均引发了积极情绪。