Exploring Culinary Tourism and Female Consumer Preferences for Selected National Cuisines in Poland: A Sensory and Preference Analysis of Food Products from Four Countries
Background/Objectives: The 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...
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2024-12-01
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| Series: | Foods |
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| author | Agata Kiciak Wiktoria Staśkiewicz-Bartecka Natalia Kuczka Agnieszka Bielaszka Marzena Tudrej Oskar Kowalski Marek Kardas |
| author_facet | Agata Kiciak Wiktoria Staśkiewicz-Bartecka Natalia Kuczka Agnieszka Bielaszka Marzena Tudrej Oskar Kowalski Marek Kardas |
| author_sort | Agata Kiciak |
| collection | DOAJ |
| description | Background/Objectives: The 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. Methods: Sensory 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. Results: Among 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. Conclusion: This 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. |
| format | Article |
| id | doaj-art-2b45286d4889437c9ef43f48c5697626 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-2b45286d4889437c9ef43f48c56976262025-01-10T13:17:43ZengMDPI AGFoods2304-81582024-12-011417310.3390/foods14010073Exploring Culinary Tourism and Female Consumer Preferences for Selected National Cuisines in Poland: A Sensory and Preference Analysis of Food Products from Four CountriesAgata Kiciak0Wiktoria Staśkiewicz-Bartecka1Natalia Kuczka2Agnieszka Bielaszka3Marzena Tudrej4Oskar Kowalski5Marek Kardas6Department of Food Technology and Quality Assessment, School of Public Health in Bytom, Medical University of Silesia in Katowice, ul. Jordana 19, 41-808 Zabrze, PolandDepartment of Food Technology and Quality Assessment, School of Public Health in Bytom, Medical University of Silesia in Katowice, ul. Jordana 19, 41-808 Zabrze, PolandDepartment of Food Technology and Quality Assessment, School of Public Health in Bytom, Medical University of Silesia in Katowice, ul. Jordana 19, 41-808 Zabrze, PolandDepartment of Food Technology and Quality Assessment, School of Public Health in Bytom, Medical University of Silesia in Katowice, ul. Jordana 19, 41-808 Zabrze, PolandDepartment of Food Technology and Quality Assessment, School of Public Health in Bytom, Medical University of Silesia in Katowice, ul. Jordana 19, 41-808 Zabrze, PolandDepartment Human Nutrition, Department of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, ul. Jordana 19, 41-808 Zabrze, PolandDepartment of Food Technology and Quality Assessment, School of Public Health in Bytom, Medical University of Silesia in Katowice, ul. Jordana 19, 41-808 Zabrze, PolandBackground/Objectives: The 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. Methods: Sensory 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. Results: Among 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. Conclusion: This 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.https://www.mdpi.com/2304-8158/14/1/73world cuisinesconsumer preferencessensory analysisculinary tourism |
| spellingShingle | Agata Kiciak Wiktoria Staśkiewicz-Bartecka Natalia Kuczka Agnieszka Bielaszka Marzena Tudrej Oskar Kowalski Marek Kardas Exploring Culinary Tourism and Female Consumer Preferences for Selected National Cuisines in Poland: A Sensory and Preference Analysis of Food Products from Four Countries Foods world cuisines consumer preferences sensory analysis culinary tourism |
| title | Exploring Culinary Tourism and Female Consumer Preferences for Selected National Cuisines in Poland: A Sensory and Preference Analysis of Food Products from Four Countries |
| title_full | Exploring Culinary Tourism and Female Consumer Preferences for Selected National Cuisines in Poland: A Sensory and Preference Analysis of Food Products from Four Countries |
| title_fullStr | Exploring Culinary Tourism and Female Consumer Preferences for Selected National Cuisines in Poland: A Sensory and Preference Analysis of Food Products from Four Countries |
| title_full_unstemmed | Exploring Culinary Tourism and Female Consumer Preferences for Selected National Cuisines in Poland: A Sensory and Preference Analysis of Food Products from Four Countries |
| title_short | Exploring Culinary Tourism and Female Consumer Preferences for Selected National Cuisines in Poland: A Sensory and Preference Analysis of Food Products from Four Countries |
| title_sort | exploring culinary tourism and female consumer preferences for selected national cuisines in poland a sensory and preference analysis of food products from four countries |
| topic | world cuisines consumer preferences sensory analysis culinary tourism |
| url | https://www.mdpi.com/2304-8158/14/1/73 |
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