Journal article
Sensory Analysis and Willingness to Pay for Craft Cider
Journal of wine economics, Vol.10(3), pp.314-328
12/2015
Handle:
https://hdl.handle.net/2376/106224
Abstract
We conducted a blind tasting sensory evaluation experiment and a chemical analysis of four craft hard apple ciders from the Pacific Northwest of the USA. Using the sensory and demographic data collected during the experiment, we estimated the consumer willingness-to-pay (WTP), using a contingent valuation model. Overall liking, taste, and aroma, from the sensory evaluation, as well as age of the sampler and if the sampler was a cider drinker, contributed positively to the WTP. In contrast, if the subject was a beer drinker this reduced their WTP. From the chemical analysis we found that tannin level had a positive effect on WTP, but an increased level of sweetness, as part of a ratio of specific gravity to acid, decreased consumer WTP. (JEL Classifications: C91, D12, L66, Q13)
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Details
- Title
- Sensory Analysis and Willingness to Pay for Craft Cider
- Creators
- Peter R Tozer - School of Economic Sciences, Washington State University, Pullman, WA 99164-6210Suzette P Galinato - School of Economic Sciences, Washington State University, Pullman, WA 99164-6210. e-mail: sgalinato@wsu.eduCarolyn F Ross - School of Food Science, Washington State University, Pullman, WA 99164. e-mail: cfross@wsu.eduCarol A Miles - Department of Horticulture, Washington State University, WSU Mount Vernon NWREC, Mount Vernon, WA 98273. e-mail: milesc@wsu.eduJill J McCluskey - School of Economic Sciences, Washington State University, Pullman, WA 99164-6210. e-mail: mccluskey@wsu.edu
- Publication Details
- Journal of wine economics, Vol.10(3), pp.314-328
- Academic Unit
- School of Economic Sciences ; School of Food Science; Department of Horticulture
- Publisher
- Cambridge University Press; New York, USA
- Number of pages
- 15
- Identifiers
- 99900546625701842
- Language
- English
- Resource Type
- Journal article