RISK ANALYSIS IN THE EVALUATION OF BRAND INFLUENCE TO NONSENSORY ACCEPTABILITY OF REQUEIJÃO CREMOSO

Abstract

Consumer behavior is influenced by intrinsic (sensory characteristics) and extrinsic (non-sensory characteristics) of the product. Among the non-sensory factors, highlights been studied by various areas of knowledge and strength channeled through companies in order to entice the consumer at the time of purchase. In recent decades, many statistical methods have been employed in order to study this important influence on consumer behavior, both in marketing as in sensory analysis. This study aimed to evaluate the impact of brand on the acceptance of cheese using the statistical technique of relative risk. Thus, the sensory test was conducted in two sessions, with the first, the samples were presented coded (test without information) and the second presented with their respective brands. Comparing the results obtained for the two sessions, it was found that there was no change in acceptance of the cheesecurd for all brands and technical statistical analysis showed the relative risk of easy application, interpretation and effective in studies of non-sensory characteristics of food.