DocumentCode
1854807
Title
Influence of message trust in online word-of-mouth on consumer behavior – by the example of food blog
Author
Hui-Yi Ho ; Pi-Hsuan Chang Chien
Author_Institution
Dept. of Bus. Adm., Chinese Culture Univ., Taipei, Taiwan
Volume
1
fYear
2010
fDate
1-3 Aug. 2010
Abstract
Rise and prosperous development of internet has changed the medium of word-of-mouth communication, which is no longer limited to the traditional face-to-face communication pattern. More and more people not only keep up interpersonal relationships, but also seek information and share experience through internet. It is pointed out by literatures that composition of source credibility, an important variable to discuss the influence of word of mouth, is classified into expertise, trustworthiness, and attractiveness. This study aims at the discussion of the relationship between message trust in online word-of-mouth information and consumption behavior with the consumerd through the research finds that: (1) Different genders, ages, educational levels and food blog browsing frequencies have significant differences in expertise, trustworthiness, attractiveness, message trust, and consumption behavior. (2) Three compositions, namely, expertise, trustworthiness and attractiveness of source credibility have significant influences in message trust. (3) Consumers´ degree of message trust in the food blog information significantly affects their food consumption behavior.
Keywords
Internet; Web sites; consumer behaviour; message authentication; Internet; consumer behavior; food blog; message trust; source credibility; word-of-mouth communication; Aging; Information services; Internet; Mouth; Regression analysis; Reliability; Web sites; consumption behavior; message trust; online word-of-mouth; source credibility;
fLanguage
English
Publisher
ieee
Conference_Titel
Electronics and Information Engineering (ICEIE), 2010 International Conference On
Conference_Location
Kyoto
Print_ISBN
978-1-4244-7679-4
Electronic_ISBN
978-1-4244-7681-7
Type
conf
DOI
10.1109/ICEIE.2010.5559850
Filename
5559850
Link To Document