Table 1.
List of criteria with associated codes, scale of measurement and preference information according to the relevant scientific literature.
| Criterion and Code | Scale of Measurement | Preference | Reference |
|---|---|---|---|
| SECTION 1: Willingness to taste insect-based food | |||
| Food (FOOD) | (1, 2, 3, 4, 5) | GAIN (decision field) |
[2,20,29] |
| SECTION 2: Socio-demographic information and consumers’ habits | |||
| Gender (GENDER) | (0, 1) | COST | [16,18] |
| Age (AGE) | (Continuous) | COST | [16,61] |
| Education (EDU) | (1, 2, 3) | GAIN | [61,62] |
| Income (INC) | (1, 2, 3, 4) | COST | [5,63] |
| Sport (SPORT) | (1, 2, 3, 4) | GAIN | [2] |
| Travel (TRAV) | (1, 2, 3) | GAIN | [11] |
| Knowledge (KNOW) | (1, 2, 3) | GAIN | [16,18] |
| Raw seafood (SEAF) | (1, 2, 3) | GAIN | [42] |
| Nutrition (NUT) | (1, 2, 3) | GAIN | [2,16] |
| Environment (ENV) | (1, 2, 3) | GAIN | [6,16] |
| SECTION 3: Consumers’ attitude towards novel food and innovative technologies for food preparation | |||
| Novel food (NEO) | (1, 2, 3, 4) | GAIN | [16,46] |
| Technology (TECH) | (1, 2, 3, 4) | GAIN | [16] |
| SECTION 4: Intrinsic and extrinsic factors affecting the willingness to taste insect-based food | |||
| Chef (CHEF) | (1, 2, 3) | GAIN | [11] |
| Taste (TASTE) | (1, 2, 3, 4) | GAIN | [18,40] |
| Smell (SMELL) | (1, 2, 3, 4) | GAIN | [20,40] |
| Consistency (CONS) | (1, 2, 3, 4) | GAIN | [20] |
| Certification (CERT) | (1, 2, 3) | GAIN | [64] |