--- title: "Consumers' Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review." url: "https://conversion.stevebaka.de/studien/10-1111-j-1753-4887-1998-tb01732-x/" type: "study" language: de-DE description: "The fermentation of food products is a transformation and preservation process in which different metabolites are generated, contributing to consumer health. In this sense, this systematic review aims to analyze the factors that guide the perception and preference for fermented foods. In addition, different perspectives are proposed based on the findings. The systematic search was carried out in four databases: Emerald Insight, Science Direct, Wiley Online Library, and Multidisciplinary Digital Publishing Institute. The keywords used were (Title/Abstract): fermented products, overall liking, purchase intention, expectations, emotions, interculturality, perception, and consumers. Ninety-two articles (n = 92) were selected and classified. The factors identified were (1) biological and physiological, (2) extrinsic product characteristics, (3) intrinsic product characteristics, (4) psychological, (5) situational, and (6) sociocultural. Intrinsic product characteristics were the most relevant, while the situational factors were the least studied. Our main contribution was a multidisciplinary approach to addressing the different factors in an integrated way, allowing a broader perspective of both products and consumers. This approach could help the reader understand consumer behavior and propose product improvements." --- # Consumers' Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review. > Consumers' Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review.: The fermentation of food products is a transformation and preservation process in which different metabolites are generated, contributing to consumer health. In this sense, this systematic review aims to analyze the factors that guide the perception and preference for fermented foods. In addition, different perspectives are proposed based on the findings. The systematic search was carried out in four databases: Emerald Insight, Science Direct, Wiley Online Library, and Multidisciplinary Digital Publishing Institute. The keywords used were (Title/Abstract): fermented products, overall [liking](/konzepte/liking/), purchase intention, expectations, emotions, interculturality, perception, and consumers. Ninety-two articles (n = 92) were selected and classified. The factors identified were (1) biological and physiological, (2) extrinsic product characteristics, (3) intrinsic product characteristics, (4) psychological, (5) situational, and (6) sociocultural. Intrinsic product characteristics were the most relevant, while the situational factors were the least studied. Our main contribution was a multidisciplinary approach to addressing the different factors in an integrated way, allowing a broader perspective of both products and consumers. This approach could help the reader understand consumer behavior and propose product improvements. Evidenzgrad B, Risk of Bias unclear. ## Quelle Autor:innen: Sergio Erick García-Barón, Rosa Pilar Carmona-Escutia, Enrique J Herrera-López, Doris Arianna Leyva-Trinidad, Anne Gschaedler-Mathis Jahr: 2025 Journal/Quelle: Foods (Basel, Switzerland) DOI: 10.1111/j.1753-4887.1998.tb01732.x APA: García-Barón, S. E., Carmona-Escutia, R. P., Herrera-López, E. J., Leyva-Trinidad, D. A., & Gschaedler-Mathis, A. (2025). Consumers' Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review. Foods (Basel, Switzerland). https://doi.org/10.1111/j.1753-4887.1998.tb01732.x ## Forschungsfrage / Summary The fermentation of food products is a transformation and preservation process in which different metabolites are generated, contributing to consumer health. In this sense, this systematic review aims to analyze the factors that guide the perception and preference for fermented foods. In addition, different perspectives are proposed based on the findings. The systematic search was carried out in four databases: Emerald Insight, Science Direct, Wiley Online Library, and Multidisciplinary Digital Publishing Institute. The keywords used were (Title/Abstract): fermented products, overall [liking](/konzepte/liking/), purchase intention, expectations, emotions, interculturality, perception, and consumers. Ninety-two articles (n = 92) were selected and classified. The factors identified were (1) biological and physiological, (2) extrinsic product characteristics, (3) intrinsic product characteristics, (4) psychological, (5) situational, and (6) sociocultural. Intrinsic product characteristics were the most relevant, while the situational factors were the least studied. Our main contribution was a multidisciplinary approach to addressing the different factors in an integrated way, allowing a broader perspective of both products and consumers. This approach could help the reader understand consumer behavior and propose product improvements. ## Methode und Evidenzqualität [Studien](/studien/)typ: Studie Risk of Bias: unclear Evidenzgrad: B ## Key Findings Evidence-Fill Queue: Findings werden aus Volltext, Abstract und Review-Notizen konsolidiert. ## Effektgrößen / Outcomes Evidence-Fill Queue: Effektgrößen und Outcomes werden aus Volltext-Extraktionen priorisiert. ## Conversion-Implikationen Evidence-Fill Queue: Conversion-Implikationen werden nur ausgespielt, wenn Mechanismus, Kontext und Messgröße ableitbar sind. ## Limitationen Evidence-Fill Queue: Limitationen werden aus Risk-of-Bias-, Sample- und Methodikfeldern ergänzt. ## Verknüpfte Konzepte - [Social Proof](/konzepte/social-proof/) ## Unterstützte Claims - [Electronic Word of Mouth, Online Reviews und verwandte soziale Informationssignale können Kaufintention und Vertrauen beeinflussen.](/claims/ewom-influences-purchase-intention/) ## FAQ ### Worum geht es in dieser Studie? Consumers' Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review.: The fermentation of food products is a transformation and preservation process in which different metabolites are generated, contributing to consumer health. In this sense, this systematic review aims to analyze the factors that guide the perception and preference for fermented foods. In addition, different perspectives are proposed based on the findings. The systematic search was carried out in four databases: Emerald Insight, Science Direct, Wiley Online Library, and Multidisciplinary Digital Publishing Institute. The keywords used were (Title/Abstract): fermented products, overall [liking](/konzepte/liking/), purchase intention, expectations, emotions, interculturality, perception, and consumers. Ninety-two articles (n = 92) were selected and classified. The factors identified were (1) biological and physiological, (2) extrinsic product characteristics, (3) intrinsic product characteristics, (4) psychological, (5) situational, and (6) sociocultural. Intrinsic product characteristics were the most relevant, while the situational factors were the least studied. Our main contribution was a multidisciplinary approach to addressing the different factors in an integrated way, allowing a broader perspective of both products and consumers. This approach could help the reader understand consumer behavior and propose product improvements. Evidenzgrad B, Risk of Bias unclear. ### Welche Evidenz wird genutzt? Die Seite nutzt Claims, Studien, Use Cases und Quellen aus dem SurrealDB Knowledge Graph der Conversion-Psychologie-Wissensbasis. ### Ist die Ausgabe auf Deutsch verfügbar? Ja. Alle menschenlesbaren Inhalte und Agent-Ausgaben sind standardmäßig deutsch. ## Quellen - García-Barón, S. E., Carmona-Escutia, R. P., Herrera-López, E. J., Leyva-Trinidad, D. A., & Gschaedler-Mathis, A. (2025). Consumers' Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review. Foods (Basel, Switzerland). https://doi.org/10.1111/j.1753-4887.1998.tb01732.x [Quelle öffnen](https://doi.org/10.1111/j.1753-4887.1998.tb01732.x) ## JSON-LD ```json { "@context": "https://schema.org", "@graph": [ { "@type": "WebSite", "@id": "https://conversion.stevebaka.de/#website", "url": "https://conversion.stevebaka.de", "name": "conversion.stevebaka.de", "description": "Deutschsprachige Wissensbasis und Audit-Plattform für evidenzbasierte Conversion-Psychologie.", "publisher": { "@id": "https://conversion.stevebaka.de/#organization" } }, { "@type": "Organization", "@id": "https://conversion.stevebaka.de/#organization", "name": "conversion.stevebaka.de", "url": "https://conversion.stevebaka.de", "parentOrganization": { "@id": "https://stevebaka.de/#organization" }, "sameAs": [ "https://stevebaka.de" ] }, { "@type": "Person", "@id": "https://conversion.stevebaka.de/autoren/steve-baka/#person", "name": "Steve Baka", "url": "https://conversion.stevebaka.de/autoren/steve-baka/", "sameAs": [ "https://stevebaka.de" ], "jobTitle": "Conversion- und AI-Infrastructure-Berater", "knowsAbout": [ "Conversion-Psychologie", "Verkaufspsychologie", "Behavioral Science", "GraphRAG", "SurrealDB", "D-A-CH Conversion Optimierung" ] }, { "@type": "WebPage", "@id": "https://conversion.stevebaka.de/studien/10-1111-j-1753-4887-1998-tb01732-x/#webpage", "url": "https://conversion.stevebaka.de/studien/10-1111-j-1753-4887-1998-tb01732-x/", "name": "Consumers' Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review.", "description": "The fermentation of food products is a transformation and preservation process in which different metabolites are generated, contributing to consumer health. In this sense, this systematic review aims to analyze the factors that guide the perception and preference for fermented foods. In addition, different perspectives are proposed based on the findings. The systematic search was carried out in four databases: Emerald Insight, Science Direct, Wiley Online Library, and Multidisciplinary Digital Publishing Institute. The keywords used were (Title/Abstract): fermented products, overall liking, purchase intention, expectations, emotions, interculturality, perception, and consumers. Ninety-two articles (n = 92) were selected and classified. The factors identified were (1) biological and physiological, (2) extrinsic product characteristics, (3) intrinsic product characteristics, (4) psychological, (5) situational, and (6) sociocultural. Intrinsic product characteristics were the most relevant, while the situational factors were the least studied. Our main contribution was a multidisciplinary approach to addressing the different factors in an integrated way, allowing a broader perspective of both products and consumers. This approach could help the reader understand consumer behavior and propose product improvements.", "inLanguage": "de-DE", "isPartOf": { "@id": "https://conversion.stevebaka.de/#website" }, "breadcrumb": { "@id": "https://conversion.stevebaka.de/studien/10-1111-j-1753-4887-1998-tb01732-x/#breadcrumb" }, "datePublished": "2026-07-01", "dateModified": "2026-07-04", "mainEntity": { "@id": "https://conversion.stevebaka.de/studien/10-1111-j-1753-4887-1998-tb01732-x/#article" } }, { "@type": "ScholarlyArticle", "@id": "https://conversion.stevebaka.de/studien/10-1111-j-1753-4887-1998-tb01732-x/#article", "headline": "Consumers' Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review.", "name": "Consumers' Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review.", "description": "The fermentation of food products is a transformation and preservation process in which different metabolites are generated, contributing to consumer health. In this sense, this systematic review aims to analyze the factors that guide the perception and preference for fermented foods. In addition, different perspectives are proposed based on the findings. The systematic search was carried out in four databases: Emerald Insight, Science Direct, Wiley Online Library, and Multidisciplinary Digital Publishing Institute. The keywords used were (Title/Abstract): fermented products, overall liking, purchase intention, expectations, emotions, interculturality, perception, and consumers. Ninety-two articles (n = 92) were selected and classified. The factors identified were (1) biological and physiological, (2) extrinsic product characteristics, (3) intrinsic product characteristics, (4) psychological, (5) situational, and (6) sociocultural. Intrinsic product characteristics were the most relevant, while the situational factors were the least studied. Our main contribution was a multidisciplinary approach to addressing the different factors in an integrated way, allowing a broader perspective of both products and consumers. This approach could help the reader understand consumer behavior and propose product improvements.", "inLanguage": "de-DE", "author": { "@id": "https://conversion.stevebaka.de/autoren/steve-baka/#person" }, "publisher": { "@id": "https://conversion.stevebaka.de/#organization" }, "mainEntityOfPage": { "@id": "https://conversion.stevebaka.de/studien/10-1111-j-1753-4887-1998-tb01732-x/#webpage" }, "datePublished": "2026-07-01", "dateModified": "2026-07-04", "citation": [ "https://doi.org/10.1111/j.1753-4887.1998.tb01732.x" ], "mentions": [], "text": "Consumers' Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review.: The fermentation of food products is a transformation and preservation process in which different metabolites are generated, contributing to consumer health. In this sense, this systematic review aims to analyze the factors that guide the perception and preference for fermented foods. In addition, different perspectives are proposed based on the findings. The systematic search was carried out in four databases: Emerald Insight, Science Direct, Wiley Online Library, and Multidisciplinary Digital Publishing Institute. The keywords used were (Title/Abstract): fermented products, overall liking, purchase intention, expectations, emotions, interculturality, perception, and consumers. Ninety two articles (n = 92) were selected and classified. The factors identified were (1) biological and physiological, (2) extrinsic product characteristics, (3) intrinsic product characteristics, (4) psychological, (5) situational, and (6) sociocultural. Intrinsic product characteristics were the most relevant, while the situational factors were the least studied. Our main contribution was a multidisciplinary approach to addressing the different factors in an integrated way, allowing a broader perspective of both products and consumers. This approach could help the reader understand consumer behavior and propose product improvements. Evidenzgrad B, Risk of Bias unclear. Quelle. Autor:innen: Sergio Erick García Barón, Rosa Pilar Carmona Escutia, Enrique J Herrera López, Doris Arianna Leyva Trinidad, Anne Gschaedler Mathis Jahr: 2025 Journal/Quelle: Foods (Basel, Switzerland) DOI: 10.1111/j.1753 4887.1998.tb01732.x APA: García Barón, S. E., Carmona Escutia, R. P., Herrera López, E. J., Leyva Trinidad, D. A., & Gschaedler Mathis, A. (2025). Consumers' Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review. Foods (Basel, Switzerland). https://doi.org/10.1111/j.1753 4887.1998.tb01732.x Forschungsfrage / Summary. The fermentation of food products is a transformation and preservation process in which different metabolites are generated, contributing to consumer health. In this sense, this systematic review aims to analyze the factors that guide the perception and preference for fermented foods. In addition, different perspectives are proposed based on the findings. The systematic search was carried out in four databases: Emerald Insight, Science Direct, Wiley Online Library, and Multidisciplinary Digital Publishing Institute. The keywords used were (Title/Abstract): fermented products, overall liking, purchase intention, expectations, emotions, interculturality, perception, and consumers. Ninety two articles (n = 92) were selected and classified. The factors identified were (1) biological and physiological, (2) extrinsic product characteristics, (3) intrinsic product characteristics, (4) psychological, (5) situational, and (6) sociocultural. Intrinsic product characteristics were the most relevant, while the situational factors were the least studied. Our main contribution was a multidisciplinary approach to addressing the different factors in an integrated way, allowing a broader perspective of both products and consumers. This approach could help the reader understand consumer behavior and propose product improvements. Methode und Evidenzqualität. Studientyp: Studie Risk of Bias: unclear Evidenzgrad: B Key Findings. Evidence Fill Queue: Findings werden aus Volltext, Abstract und Review Notizen konsolidiert. Effektgrößen / Outcomes. Evidence Fill Queue: Effektgrößen und Outcomes werden aus Volltext Extraktionen priorisiert. Conversion Implikationen. Evidence Fill Queue: Conversion Implikationen werden nur ausgespielt, wenn Mechanismus, Kontext und Messgröße ableitbar sind. Limitationen. Evidence Fill Queue: Limitationen werden aus Risk of Bias , Sample und Methodikfeldern ergänzt. Verknüpfte Konzepte. Social Proof Unterstützte Claims. Electronic Word of Mouth, Online Reviews und verwandte soziale Informationssignale können Kaufintention und Vertrauen beeinflussen.", "learningResourceType": "Evidence source", "isBasedOn": [ "https://doi.org/10.1111/j.1753-4887.1998.tb01732.x" ], "about": [] }, { "@type": "BreadcrumbList", "@id": "https://conversion.stevebaka.de/studien/10-1111-j-1753-4887-1998-tb01732-x/#breadcrumb", "itemListElement": [ { "@type": "ListItem", "position": 1, "name": "Startseite", "item": "https://conversion.stevebaka.de/" }, { "@type": "ListItem", "position": 2, "name": "Consumers' Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review.", "item": "https://conversion.stevebaka.de/studien/10-1111-j-1753-4887-1998-tb01732-x/" } ] }, { "@type": "FAQPage", "@id": "https://conversion.stevebaka.de/studien/10-1111-j-1753-4887-1998-tb01732-x/#faq", "inLanguage": "de-DE", "mainEntity": [ { "@type": "Question", "name": "Worum geht es in dieser Studie?", "acceptedAnswer": { "@type": "Answer", "text": "Consumers' Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review.: The fermentation of food products is a transformation and preservation process in which different metabolites are generated, contributing to consumer health. In this sense, this systematic review aims to analyze the factors that guide the perception and preference for fermented foods. In addition, different perspectives are proposed based on the findings. The systematic search was carried out in four databases: Emerald Insight, Science Direct, Wiley Online Library, and Multidisciplinary Digital Publishing Institute. The keywords used were (Title/Abstract): fermented products, overall [liking](/konzepte/liking/), purchase intention, expectations, emotions, interculturality, perception, and consumers. Ninety-two articles (n = 92) were selected and classified. The factors identified were (1) biological and physiological, (2) extrinsic product characteristics, (3) intrinsic product characteristics, (4) psychological, (5) situational, and (6) sociocultural. Intrinsic product characteristics were the most relevant, while the situational factors were the least studied. Our main contribution was a multidisciplinary approach to addressing the different factors in an integrated way, allowing a broader perspective of both products and consumers. This approach could help the reader understand consumer behavior and propose product improvements. Evidenzgrad B, Risk of Bias unclear." } }, { "@type": "Question", "name": "Welche Evidenz wird genutzt?", "acceptedAnswer": { "@type": "Answer", "text": "Die Seite nutzt Claims, Studien, Use Cases und Quellen aus dem SurrealDB Knowledge Graph der Conversion-Psychologie-Wissensbasis." } }, { "@type": "Question", "name": "Ist die Ausgabe auf Deutsch verfügbar?", "acceptedAnswer": { "@type": "Answer", "text": "Ja. Alle menschenlesbaren Inhalte und Agent-Ausgaben sind standardmäßig deutsch." } } ] } ] } ```