Table 4 Functional performance and... | Emerald Publishing

Table 4

Functional performance and safety quality attributes

Second order attribute	First order attributes	Source papers
Performance quality and effectiveness	Functional Quality and Performance Delivery; Quality, Effectiveness and Efficiency; Tyre Performance; Nutritional Value and Impact on Health; Durability (paint quality, material durability, component longevity); Usage Convenience Design	Yuan et al. (2022), Nath and Agrawal (2023), Tsai et al. (2012), Wurster et al. (2020), Chaloupkova et al. (2025), Mitrache et al. (2025), Zhang et al. (2025), Balcıoğlu et al. (2025), Zhang and Chen (2025)
Physical properties and composition	High Juice-Content Metric (above threshold); Fruit Pulp Texture (Crisp-Firm); Presence of Pesticides, Formaldehyde, Plasticisers, and Recycled Materials; Food Ingredients (origin/base)	Lambarraa-Lehnhardt et al. (2021), Borin et al. (2011), Vaikma et al. (2025)
Safety, durability and structural integrity	Health and Food-Safety Emphasis for Biodiversity-Friendly Vegetables; Functional Durability and Quality; Absence of Harmful Elements	Foti et al. (2019), Koszewska et al. (2020), Narassima et al. (2025), D'Adamo et al. (2024)
Sensory quality and experience	Sensory Quality and Freshness Cues (“tasty”, “fresher”, “less treated”); Intrinsic Sensory Quality (Taste/Texture); Skin Colour (Dark Red)	Chaloupkova et al. (2025), Foti et al. (2019)

Second order attribute	First order attributes	Source papers
Performance quality and effectiveness	Functional Quality and Performance Delivery; Quality, Effectiveness and Efficiency; Tyre Performance; Nutritional Value and Impact on Health; Durability (paint quality, material durability, component longevity); Usage Convenience Design	Yuan et al. (2022), Nath and Agrawal (2023), Tsai et al. (2012), Wurster et al. (2020), Chaloupkova et al. (2025), Mitrache et al. (2025), Zhang et al. (2025), Balcıoğlu et al. (2025), Zhang and Chen (2025)
Physical properties and composition	High Juice-Content Metric (above threshold); Fruit Pulp Texture (Crisp-Firm); Presence of Pesticides, Formaldehyde, Plasticisers, and Recycled Materials; Food Ingredients (origin/base)	Lambarraa-Lehnhardt et al. (2021), Borin et al. (2011), Vaikma et al. (2025)
Safety, durability and structural integrity	Health and Food-Safety Emphasis for Biodiversity-Friendly Vegetables; Functional Durability and Quality; Absence of Harmful Elements	Foti et al. (2019), Koszewska et al. (2020), Narassima et al. (2025), D'Adamo et al. (2024)
Sensory quality and experience	Sensory Quality and Freshness Cues (“tasty”, “fresher”, “less treated”); Intrinsic Sensory Quality (Taste/Texture); Skin Colour (Dark Red)	Chaloupkova et al. (2025), Foti et al. (2019)

Source(s): Authors' own elaboration