Interdisciplinary Approach Towards Consumer Acceptability of Flavoured Honey: Case of Young Generation in Slovakia

Peter Šedík, C. Pocol, E. Ivanišová
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引用次数: 2

Abstract

Flavoured honey is an increasingly popular product among consumers. Enriching honey with other healthy ingredients such as spices, herbs, dried fruits, pollen and propolis is a way to create new innovative products, with benefits for both, beekeepers and consumers. The purpose of the study was to test four types of flavoured honey among young consumers segment in Slovakia: honey with cacao, honey with cinnamon, honey with turmeric and honey with pollen, by using an interdisciplinary approach. The research combined sensory analysis, consumer research and laboratory tests methods aiming to find the consumer interest and acceptability of these products. Based on overall sensory analysis, honey with cacao and cinnamon obtained the best evaluations in terms of aroma, taste and colour, while honey with turmeric obtained the worst. Laboratory tests showed that all four types of flavoured honey have higher antioxidant activity than normal pure honey. Communicating these results to consumers partially influenced their preferences. The results of consumer research indicate that flavoured honey was perceived as innovative and natural product and the majority of respondents would buy it.
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风味蜂蜜消费者可接受性的跨学科方法:以斯洛伐克年轻一代为例
风味蜂蜜在消费者中越来越受欢迎。用香料、香草、干果、花粉和蜂胶等其他健康成分丰富蜂蜜是创造新的创新产品的一种方式,对养蜂人和消费者都有好处。这项研究的目的是通过跨学科的方法,在斯洛伐克的年轻消费者群体中测试四种口味的蜂蜜:可可蜂蜜、肉桂蜂蜜、姜黄蜂蜜和花粉蜂蜜。该研究结合了感官分析、消费者研究和实验室测试方法,旨在发现消费者对这些产品的兴趣和可接受性。根据整体感官分析,可可和肉桂蜂蜜在香气、味道和颜色方面获得了最好的评价,而姜黄蜂蜜获得了最差的评价。实验室测试表明,所有四种口味的蜂蜜都比普通纯蜂蜜具有更高的抗氧化活性。将这些结果传达给消费者在一定程度上影响了他们的偏好。消费者调查结果表明,调味蜂蜜被认为是创新和天然的产品,大多数受访者会购买。
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发文量
12
审稿时长
8 weeks
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