Han Sub Kwak, Misook Kim and Yoonhwa Jeong
The purpose of this paper is to compare the acceptance ratings and drivers of liking and disliking attributes of aseptic-packaged cooked rice by consumers, researchers and…
Abstract
Purpose
The purpose of this paper is to compare the acceptance ratings and drivers of liking and disliking attributes of aseptic-packaged cooked rice by consumers, researchers and experts.
Design/methodology/approach
Descriptive analysis (DA) was conducted using trained panelists. Acceptability was measured by consumers, researchers and experts. The results of DA and acceptability were analyzed using partial least square regression.
Findings
There was no strong relationship among the three groups in their rating patterns for the samples (r=−0.342-0.445). The liking factors for each group were as follows: consumers (rice cake flavor and moisture), researchers (wet wood flavor and whiteness) and experts (wet wood flavor and size of rice). The disliking factors for each group were as follows: consumers (wet wood flavor and brown particle), researchers (moisture) and experts (old rice aroma). The consumers, researchers and experts seemed to have different acceptances and key descriptive attributes for aseptic-packaged cooked rice.
Research limitations/implications
The consensus by researchers during the product development process required caution with regard to the fact that the evaluation by the researchers could be different from what consumers or experts prefer.
Practical implications
Setting-up in-house panelists group would be minimized the discrepancy between consumers and researches.
Originality/value
This study contributes to understanding of the acceptability by food researchers and comparing to consumers and experts for the first time in sensory field.
Details
Keywords
The goals of this study are to evaluate the factorial validity of a measurement model of cultural heritage portals and to test the model's invariance as it relates to user…
Abstract
Purpose
The goals of this study are to evaluate the factorial validity of a measurement model of cultural heritage portals and to test the model's invariance as it relates to user satisfaction.
Design/methodology/approach
A measurement model was created by adapting multiple existing scales with the hypothesis that overall user satisfaction with a cultural heritage portal consists of satisfaction with data quality, satisfaction with service quality and users' technology acceptance. The validity of the indicator variables of each of the adapted scales was tested, then a combined measurement model was tested, via confirmatory factor analysis. The re-specified measurement model was then tested for invariance between two age groups with increasingly stringent criteria.
Findings
The analyses indicated that the three frameworks complement each other in assessing the factors influencing user satisfaction, especially in cultural heritage portals, and that the factor structure is the same across age groups, confirming the findings of the recent online trend: some of the key internet activities such as information consumption are becoming uniformly popular across different age groups.
Originality/value
Considering that it is not usual for non-profit organisations to assess customer satisfaction, and there exists limited literature examining factors influencing user satisfaction with cultural heritage portals, especially with different age populations, the findings of the current study provide a valuable contribution to the literature. The study also benefits practitioners in the field by providing a framework to assess user satisfaction with existing cultural heritage portals and/or to build cultural heritage portals in a way that increases users' satisfaction, regardless of age group.
Details
Keywords
The purpose of this paper is to investigate the impact of system-generated visual feedback and continued contribution on individuals’ motivation to share knowledge in a…
Abstract
Purpose
The purpose of this paper is to investigate the impact of system-generated visual feedback and continued contribution on individuals’ motivation to share knowledge in a crowdsourcing environment.
Design/methodology/approach
An experimental setting was designed to investigate participants’ motivation to contribute knowledge in a crowdsourcing environment. Responses from a total of 101 participants were analyzed. The independent variables were visual feedback and time. The dependent variable was the participants’ self-expressed willingness to further contribute in the experimental knowledge-sharing activity.
Findings
A significant main effect of time was found, showing overall gains in the mean willingness to participate over time. It was also found that the mean willingness of the control and top assimilation groups were higher than the mean willingness of the rank contrast and status groups. The mean difference obtained for the control group was mainly during the first half of the knowledge-sharing tasks, while the mean difference obtained for the top assimilation group was mainly during the second half of the knowledge-sharing tasks.
Originality/value
This study contributes to the literature related to motivation in knowledge sharing by providing theory-based, empirical evidence of the potential for external interventions to improve willingness to contribute and sustain knowledge sharing. The findings additionally provide practical implications for motivating and sustaining knowledge sharing.