GS9-8 Consumers Preferences and Purchase Intention on New Taste of Salted Duck Eggs

Title:	GS9-8 Consumers Preferences and Purchase Intention on New Taste of Salted Duck Eggs
Publication:	ICAROB2018
Volume:	23
Pages:	224-227
ISSN:	2188-7829
DOI:	10.5954/ICAROB.2018.GS9-8
Author(s):	Shang-Hui Li
Publication Date:	February 2, 2018
Keywords:	Duck Eggs, Laterite, Purchase Intention, Sensory Evaluation
Abstract:	Egg is an indispensable food in people's daily life. Egg is rich in protein, easily digested by human body and metabolism. In addition to direct consumption, people created many different processed egg products by the characteristics of eggs. The traditional method of making salted duck eggs is to place the eggs in salt water or coated in laterite without any additional chemical composition. Except the eggs, this study joined other natural ingredients To produce eight different flavors of salted duck eggs. In the formal test, 70 convenience sampling were taken from Tainan area for sensory evaluation, 63 valid questionnaires, SPSS18.0 was used as the statistical analysis. Sensory evaluation included the color, oil, smell, salty and taste of egg yolk and the salty, taste of protein. Moreover, with the overall acceptance, purchase intention and willingness to buy again etc. The study results showed that cinnamon red salted duck eggs and four-herb salted duck eggs are the highest acceptance to consumers, followed by the salted citronella duck eggs. However, four-herb salted duck eggs dipped by the salted water are not favored by consumers.
PDF File:	https://alife-robotics.co.jp/members2018/icarob/data/html/data/GS_pdf/GS9/GS9-8.pdf
Copyright:	© The authors. This article is distributed under the terms of the Creative Commons Attribution License 4.0, which permits non-commercial use, distribution and reproduction in any medium, provided the original work is properly cited. See for details: https://creativecommons.org/licenses/by-nc/4.0/

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