Eva Matejková

ANALYSIS OF CONSUMER BEHAVIOR AT CHOCOLATE PURCHASE

At food purchase consumer is affected by several factors. In this work analysis of consumer behavior at chocolate purchase was performed involving 277 respondents. Statistical testing of results was performed by Chi - Square statistic, correlations have been tested with use of the Cramers coefficient. It was found, that 86% of respondents consume chocolate. Factors affecting respondents at purchase were recommendations of friends, acquaintances (32%), brand of chocolate (24%), price (16%), personal experience (12%), health restrictions and allergies (11%). Less important factors when choosing chocolates are flavor (4%), nutritional quality (3%), country of origin (2%) and chocolate packaging (1%). In the consumption of chocolate moderate correlation among various categories of economic activity of respondents was confirmed. Chocolate was consumed mainly by respondents whose monthly income ranges from 801 to 1001 €. We found that consumers prefer milk chocolate followed by dark and white at the end. In terms of gender the most commonly was chocolate consumed by women, once to three times a week. The same frequency of chocolate consumption dominates at the categories of students and employee. Expenses frequently spent to buy chocolates were from 1-3 € per week by young people (18-23 years) and middle age generation of people (46-55 years).

EXAMINATION OF FACTORS INFLUENCING THE VARIABILITY OF YEAST AMOUNT IN THE CONTEXT OF PH CHANGES IN BOTTLED WINES

Aim of this paper was to examine of factors ( manufacturer, temperature and storage time ) influencing the variability of yeast amount and pH changes in bottled white wines. It was confirmed that wine coming f rom the business network was better quality in contract to domestic wine. We have assumed that domestic wine was contaminated during the manufacturing process, while the most probable reason was imperfect filtration of wine, or its contamination during the bottling. The results showed that the way of storage wine in the room , resp. cooler temperature did not significant effect on changes in the amount of yeast (p-hodnota=0.2080). Regarding the period of storage of wine , the conclusions are identical to the previous factor , ie . storage time not significantly impacted amount of yeast in wine ( p - value =0.5507 ). doi:10.5219/151