Consumption Habits and Brand Loyalty of Belgian Coffee Consumers.

ABSTRACT: Coffee is usually subjected to a roasting process which is responsible for the formation of aroma and flavours but also of some undesirable compounds such as furan and alkyl furans. These compounds are known as process contaminants of the roasting process and exhibit some harmful effects. In order to evaluate the exposure to these compounds in coffee, it is necessary to know the levels of contamination as well as consumption habits. The degree of consumers' loyalty to specific coffee brands could also be an important driver affecting the level of exposure. This research aimed to evaluate the levels of consumption and the degree of loyalty to coffee brands available in Belgian markets, as well as the factors affecting the choice and the consumption of coffee products and coffee brands. Data

SUBMITTER: Alsafra Z 

PROVIDER: S-EPMC8997902 | biostudies-literature | 2022 Mar

REPOSITORIES: biostudies-literature