Degree of appropriateness and frequency of consumption of mayonnaise, ketchup, mustard and similar sauces in Argentina

The objectives of this study were to measure the appropriateness and frequency of consumption of five moist seasoning sauces (SS) for 16 different uses, and to analyze the relationship between these two measures. SS were golf sauce, ketchup, mayonnaise, mustard and “mostanesa” (mustard + mayonnaise). A total of 240 subjects, distributed in two cities, of three age groups and two genders performed the measurements. Mayonnaise was the SS considered most appropriate and consumed most frequently. For the average subject appropriateness was a valid predictor of frequency of consumption, but this prediction was not uniform over different seasoning sauces. When each individual subject was considered the correlation between frequency of consumption and appropriateness was not good: some consumed what they thought appropriate, but others consumed SS with low appropriateness, and others did not consume what they thought appropriate. Subjects were clustered according to what they consider appropriate and consume and not according to where they live, their age or gender.