@article{Asioli:121996,
      recid = {121996},
      author = {Asioli, Daniele and Canavari, Maurizio and Pignatti,  Erika},
      title = {Role of Sensory Attributes in the Food Marketing: An  Exploratory Analysis in the Italian Organic Food Producers},
      address = {2011-11},
      number = {1019-2016-81722},
      pages = {19},
      year = {2011},
      abstract = {This paper explores in-depth sensory experiences,  expectations and perceptions of organic producers regarding  the role played by sensory properties in organic market,  using a qualitative marketing research technique. Ten  in-depth interviews supported by semi-structured  questionnaire were performed in Italy during 2009. Findings  shows that organic producers stated that sensory tests are  mainly carried out empirically, they are not systematic and  often performed by non trained assessors, even if they are  completely aware of the importance of sensory information.  Interviewees think that sensory attributes may play a  primary or at least complementary role in consumer choice  in order to adding-value and drivers for purchase  motivations, but at the same time highlighted also the  negative influence of variability in sensory features and  the key role played by sensory education and training.  Finally, organic producers expressed the need and the  intention to plan scientific sensory tests with trained  personnel in order to improve sensory properties of organic  food although smallest companies declared difficulties  since the high costs of sensory analysis.},
      url = {http://ageconsearch.umn.edu/record/121996},
      doi = {https://doi.org/10.22004/ag.econ.121996},
}