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This paper describes the design and the results of a pre-post sensory evaluation experiment aimed at evaluating the possible effects of the seminar on sensory perceptions of olive oil and its impact on consumers in terms of preferences. The experiment was designed to control for the effects of possible spontaneous maturation of consumers due to pre-seminar measurement of their preferences for the same olive oils evaluated (i.e., post vs pre measurement). The seminar, lasting about one hour, was held after the first tasting session and aimed to inform participants about the commercial classification of olive oils, their olfactory and flavour characteristics and problems, their aftertaste, and how to identify qualified and/or fresh oil (e.g., EVOO). After one week, the second tasting session involved 98 assessors who had participated in the first taste session and the seminar. The seminar was able to affect the structure of individuals’ preferences. In particular, the evaluation of quality of the oils of uninformed consumers appears to be influenced by the reduction of information asymmetry.

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The Relevance of Information in Changing the Structure of Consumer Preferences: A Pre-post Sensory Experiment on Seven Olive Oils

  • 会议论文

  • 发表日期：

    2025年

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  • Marco Cardillo,
  • Alfonso Piscitelli,
  • Raffaele Sacchi

摘要

This paper describes the design and the results of a pre-post sensory evaluation experiment aimed at evaluating the possible effects of the seminar on sensory perceptions of olive oil and its impact on consumers in terms of preferences. The experiment was designed to control for the effects of possible spontaneous maturation of consumers due to pre-seminar measurement of their preferences for the same olive oils evaluated (i.e., post vs pre measurement). The seminar, lasting about one hour, was held after the first tasting session and aimed to inform participants about the commercial classification of olive oils, their olfactory and flavour characteristics and problems, their aftertaste, and how to identify qualified and/or fresh oil (e.g., EVOO). After one week, the second tasting session involved 98 assessors who had participated in the first taste session and the seminar. The seminar was able to affect the structure of individuals’ preferences. In particular, the evaluation of quality of the oils of uninformed consumers appears to be influenced by the reduction of information asymmetry.