Food Quality and Preference最新文献_第7页

The influence of emotional cues and anthropomorphism on product temperature expectations

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2024-11-28 DOI: 10.1016/j.foodqual.2024.105387

Francisco Barbosa Escobar , Carlos Velasco , Derek V. Byrne , Qian Janice Wang

Throughout six online experiments (four pre-registered), in which participants were tasked to evaluate their temperature expectations of different beverages with or without emotional cues (i.e., emoji facial expressions) with specific temperature associations, we found that imbuing a product with emotional content can influence its expected temperature in online settings. A negative valence, low arousal (i.e., sad) expression on the receptacle of a hot beverage (e.g., hot chocolate milk, coffee) led to a lower expected temperature compared to a beverage with a positive valence, high arousal (i.e., happy) expression and a control condition without any expression. Notably, a happy expression did not result in any significant difference in expected temperature. In addition, there were no significant differences with cold beverages (i.e., iced chocolate milk, beer). We found that the influence of the sad emoji expression was enhanced with higher levels of anthropomorphism (i.e., making individuals focus on the emotions of the product). Our results suggest that the mechanism behind these effects is based on the product being imbued with the emotional connotation of the sad expression and, subsequently, its corresponding temperature association. Our research adds to the literature on consumer behaviour, food and anthropomorphism, and the relationship between temperature and emotions, and it has applications related to food expectations.

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引用次数: 0

Exploration of the relationship between olfaction, food Neophobia and fruit and vegetable acceptance in school-aged children

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2024-11-28 DOI: 10.1016/j.foodqual.2024.105384

Linnea Apelman , Eva Roos , Jonas K Olofsson , Pernilla Sandvik

Rejection of food, including fruits and vegetables, is prevalent among children. In adolescents and adults, a link has been observed between food neophobia (the rejection of unfamiliar foods) and olfaction, which plays a key role in food acceptance. However, research on olfaction's role in food acceptance and rejection among children is limited. Utilizing the U-sniff test and the Italian Child Neophobia Scale, this study investigated associations between odor awareness, odor identification, food neophobia, and the acceptance of fruits and vegetables in Swedish children aged 9–12 years (n = 126). A Swedish version of the ChiPSO questionnaire on odor awareness (including subscales for food, social and environmental odors) was developed, and initial validation conducted through back translation, cognitive interviews, and exploratory factor analysis. Fruit and vegetable acceptance was assessed through a questionnaire and a tasting session. Findings indicated that food neophobia was associated with lower fruit and vegetable acceptance (questionnaire ρ = −0.296, p = 0.002; tasting session ρ = −0.273, p = 0.004) but no significant associations observed with odor awareness (ρ = 0.159, p = 0.094) or odor identification performance (ρ = −0.141, p = 0.176). However, odor awareness was negatively associated with vegetable acceptance (ρ = −0.200, p = 0.034), while odor identification performance showed no significant associations (questionnaire ρ = −0.049, p = 0.638; tasting session ρ = −0.101, p = 0.316). A negative association was found between odor identification performance and environmental odor awareness (ρ = −0.269, p = 0.010). This suggests that some children may struggle to identify odors due to emotional reactions and avoidant behaviors, reducing engagement and hindering identification. Further exploration of the relationship between olfaction and children's food acceptance or rejection is encouraged.

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引用次数: 0

Impacts of motherhood on energy intake and macronutrient choice: A comparative study 母性对能量摄入和常量营养素选择影响的比较研究

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2024-11-27 DOI: 10.1016/j.foodqual.2024.105370

Hannah Browne , Michael Garratt , Mei Peng

Motherhood is associated with substantial physiological and psychological changes in a women’s life; however, understanding remains limited with regard to eating behavioural related to motherhood. We performed two separate experiments to test potential effects of motherhood on energy intake and macronutrient choice. Experiment I, with a cross-sectional design, compared habitual dietary intake of 116 non-mothers and 107 mothers. This enabled calculations of energy and macronutrient intake. Experiment II evaluated food intake and macronutrient preference of first-time mothers (N = 41) against non-mothers (N = 50), using an ad-libitum intake task and a macronutrient preference ranking task. Consistent across these two experiments, little difference was seen between mothers and non-mothers in terms of the total energy intake. However, the ad-libitum intake task revealed a reduction of carbohydrate intake in mothers (F_(4,86) = 3.52, p = 0.010). Furthermore, mothers reported a greater preference for high fat food than non-mothers in the macronutrient preference task (H (1, n = 95) = 7.71, p = 0.005). Overall, results from the study point to potential differences in macronutrient preference and intake related to motherhood. While eating behaviour involves various factors, the present study offers initial insights into this emerging field to inform maternal food-related health initiatives and raises awareness of the importance of studying mothers’ eating behaviours.

母性与妇女生活中的重大生理和心理变化有关；然而，对与母性有关的饮食行为的了解仍然有限。我们进行了两个独立的实验来测试母性对能量摄入和宏量营养素选择的潜在影响。实验一采用横断面设计，比较了116名非母亲和107名母亲的习惯性饮食摄入量。这样就可以计算能量和大量营养素的摄入量。实验二采用随机摄入任务和常量营养素偏好排序任务，评估了首次母亲（N = 41）和非母亲（N = 50）的食物摄入量和常量营养素偏好。与这两个实验一致的是，在总能量摄入方面，母亲和非母亲之间的差异很小。然而，自由摄入任务显示，母亲的碳水化合物摄入量减少（F(4,86) = 3.52, p = 0.010）。此外，在宏量营养素偏好任务中，母亲比非母亲更偏爱高脂肪食物（H (1, n = 95) = 7.71, p = 0.005）。总的来说，研究结果指出了与母亲有关的大量营养素偏好和摄入量的潜在差异。虽然饮食行为涉及多种因素，但本研究为这一新兴领域提供了初步见解，为孕产妇食品相关健康倡议提供信息，并提高了对研究母亲饮食行为重要性的认识。

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引用次数: 0

The consumer journey: A new methodology to study the effects of store and product information on consumers’ responses to sustainable foods and clothing fabrics

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2024-11-27 DOI: 10.1016/j.foodqual.2024.105381

René A. de Wijk , Anke M. Janssen , Liam Dwyer

Background

Consumer experiences are not only based on how a food tastes or clothing fabric feels but also on factors such as the store of purchase and product information.

Method

Participants were taken on virtual consumer journeys to monitor their reactions to sustainable foods or clothing fabrics. After a virtual ‘purchase’, an ingredient/material information phase followed, whereafter foods were tasted or T-shirt sleeves were felt.

Results

Heart rate and skin conductance were significantly affected by the type of food (p < 0.001), while the type of fabric and information significantly influenced facial expressions (p < 0.05). Sustainable supermarket assortment foods triggered higher skin conductance and more negatively valenced facial expressions than those from the regular assortment (p < 0.05). Reformulated muffin, yoghurt drink, and Bolognese sauce triggered higher skin conductance, while this was lower for reformulated cookies and lentil burgers. Facial expressions were more positive for reformulated cookies and more negative for reformulated lentil burgers (p < 0.05). Fabric from reused clothing triggered negative facial expressions and increased heart rate and skin conductance (p < 0.01), especially in combination with an upscale store. Fabrics from nettles and polylactic acid were similar to reactions to the familiar benchmark (organic cotton), namely lowered heart rate and skin conductance, and positive facial expressions.

Conclusion

This methodology identified opportunities for the development of sustainable foods and fabrics that are acceptable to consumers and could therefore be a valuable tool in the development of sustainable products that are successful in the marketplace.

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引用次数: 0

How does viewing food products in 2D or 3D affect consumer evaluations? 以2D或3D方式观看食品如何影响消费者的评价？

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2024-11-26 DOI: 10.1016/j.foodqual.2024.105382

Kazuna Tonooka , Reo Sato , Kosuke Motoki , Shin-ichi Ishikawa

This study examines the influence of changes in visual information (2D vs. 3D) and product characteristics (healthy vs. unhealthy) on consumer purchase intention, expected satiety, and expected volume with regard to food products. The participants were asked to answer a questionnaire for each food sample displayed in 2D or 3D. The results reveal that the 3D food model has significantly higher scores for expected volume and satiety than does the 2D model, along with a significant interaction between visual information and product characteristics. For healthy foods, the expected volume, expected satiety, and purchase intention were significantly higher in the 2D than in the 3D model. For unhealthy foods, scores for the three variables were significantly higher in the 3D than in the 2D food model. This indicates an inverse relationship based on the healthiness of the food product. The study posits that changing the visual information from 2D to 3D strengthened the image of healthy and unhealthy foods as having low and high volumes, respectively, resulting in a more favorable purchase intention. The results of this study advance our understanding of the applicability of different image types when promoting food products, thereby enabling and guiding well-informed decisions of online retailers and other stakeholders in the design of food products for advertisements and other purposes in the food service industry.

本研究考察了视觉信息（2D vs. 3D）和产品特征（健康vs.不健康）的变化对消费者购买食品的意愿、预期饱腹感和预期量的影响。参与者被要求回答一份关于2D或3D展示的每种食物样本的问卷。结果表明，3D食品模型在预期体积和饱腹感方面的得分明显高于2D模型，并且视觉信息和产品特征之间存在显著的交互作用。对于健康食品，2D模型中的预期量、预期饱腹感和购买意愿显著高于3D模型。对于不健康食品，三维模型中三个变量的得分明显高于二维模型。这表明基于食品健康的反比关系。研究认为，将视觉信息从2D变为3D，可以强化健康食品和不健康食品的低容量和高容量的形象，从而产生更有利的购买意愿。本研究的结果促进了我们对不同形象类型在推广食品时的适用性的理解，从而使和指导在线零售商和其他利益相关者在食品服务行业中为广告和其他目的设计食品时做出明智的决策。

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引用次数: 0

Does “animal” make the food better?--the effect of food type on food perception

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2024-11-26 DOI: 10.1016/j.foodqual.2024.105379

Chenjing Wu , Lexin Su , Yuanxin Hu , Meng Qu , Hongyan Zhu , Yonghui Hou , Fuqun Liang , Yan Duan , Wei Zhang , Siyue Zhang , Xianyou He

Animal shape has been widely used in the food industry. However, previous research has not provided clear conclusions regarding the impact of animal shape on food perception. Thus, the aim of this study is to further investigate the influence of food design types (animal shape) on food consumption, thereby addressing the research gap in existing literature regarding animal shape and food consumption.

In preliminary experiment, we utilized animal-shape cookies and non-animal-shape cookies. Participants were asked to taste the cookies on-site, rate the overall liking of taste perceptions, and indicate their eating intentions. Experiment 1a and 1b extended the research to include categorization of animals (edible and inedible). Experiment 2 then examined the role of animal shape, specifically investigating how the presence of eyes moderated the relationship between animal type and food perception.

Results from Preliminary experiment showed that participants rated the overall liking of taste perceptions and eating intentions significantly lower for the animal-shape cookies compared to the non-animal-shaped cookies. In Experiment 1a and 1b, participants only rated lower overall liking of taste perceptions and eating intentions for the inedible animal cookies. Experiment 2 further revealed the moderating effect of eye presence on the relationship between animal types and eating intentions. For non-edible animal shaped cookies, the presence of eye led to diminished eating intentions.

Overall, the study results indicate that food type does not positively enhance consumers' perception of food. Moreover, shape representing inedible animals elicits a more negative perception of food compared to shape depicting edible animals.

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引用次数: 0

Dip increases eating rate and promotes greater intake even when energy density is reduced 即使在能量密度降低的情况下，蘸酱也能提高进食率，促进摄入量的增加

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2024-11-22 DOI: 10.1016/j.foodqual.2024.105376

Madeline M. Harper , Paige M. Cunningham , John E. Hayes

Increasing food lubricity by adding dip increases eating rate; however it remains unclear if such manipulation influences energy intake of a snack, or how this might combine with energy density (ED) to affect risk of energy overconsumption. Here, we used pretzels and hummus to investigate the effects of oral lubrication (with vs. without hummus) and ED on snack intake. Adults (n = 46, 67 % female) were video recorded while consuming a 70 ± 2 g pretzel snack (∼2.5 servings) ad libitum 3 times in our laboratory: once each with reduced-ED hummus, matched-ED hummus, and no hummus (control). Both hummuses were ∼ 110 g (∼4 oz). Intake was measured, and video recordings were used to assess eating rate. Consistent with the expected effects of increasing lubricity, pretzel and total snack eating rates were faster in the hummus conditions vs. the control (all p's < 0.001), indicating that hummus increased lubricity and facilitated faster consumption. More was consumed of the pretzels and total snack in the hummus conditions compared to the control (all p's < 0.001), suggesting that increased lubricity promoted intake. Although ED did not completely mitigate the effects of lubricity on pretzel and total snack energy intake, it did moderate these effects (matched > reduced > control; all p's < 0.001). Overall, including hummus increased eating rate, presumably by increasing snack lubricity, and the commensurate increase in intake persisted even when the dip had a lower ED. Thus, consumption of snacks lower in ED and without lubricating dips may be an effective way to help reduce energy intake.

通过添加蘸酱来增加食物的润滑度可以提高进食率；但是，这种操作是否会影响零食的能量摄入，或者如何与能量密度（ED）结合起来影响能量摄入过量的风险，目前仍不清楚。在此，我们使用椒盐脆饼和鹰嘴豆泥来研究口腔润滑（加鹰嘴豆泥与不加鹰嘴豆泥）和能量密度对零食摄入量的影响。成人（n = 46，67 % 为女性）在我们的实验室中随意食用 70 ± 2 克的椒盐脆饼零食（2.5 份）时，我们对其进行了 3 次录像记录：每次都有减少 ED 的鹰嘴豆泥、匹配 ED 的鹰嘴豆泥和无鹰嘴豆泥（对照组）。两种鹰嘴豆泥的重量均为∼ 110 克（∼ 4 盎司）。对摄入量进行测量，并通过录像评估进食率。与增加润滑度的预期效果一致，与对照组相比，鹰嘴豆泥条件下的椒盐脆饼和所有零食的进食速度更快（所有P均为0.001），这表明鹰嘴豆泥增加了润滑度，有利于加快进食速度。与对照组相比，鹰嘴豆泥条件下的椒盐脆饼和零食总摄入量更高（所有 p 均为 0.001），这表明润滑度的增加促进了摄入量。虽然 ED 没有完全缓解润滑度对椒盐卷饼和零食总能量摄入的影响，但它确实缓和了这些影响（匹配> 减少> 对照组；所有 p's < 0.001）。总之，加入鹰嘴豆泥会增加进食率，这可能是通过增加零食的润滑度实现的，即使蘸酱的 ED 值较低，摄入量也会相应增加。因此，食用ED值较低且不含润滑蘸料的零食可能是帮助减少能量摄入的有效方法。

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引用次数: 0

Meat alternative consumers still frowned upon in Europe: Analysis of stereotypical, emotional and behavioral responses of observing others 肉类替代品消费者在欧洲仍不受欢迎：分析观察他人时的刻板印象、情绪和行为反应

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2024-11-22 DOI: 10.1016/j.foodqual.2024.105380

Roosa-Maaria Malila , Kyösti Pennanen , Harri T. Luomala

As a part of the battle against climate change, many plant-based meat alternative products have been launched in recent years—without notable success. One explanation could be that consumers of meat alternatives are seen as socially deviant from those consuming animal-based protein products. This study adopts the BIAS Map framework, which has been underutilized in the food consumption research, in order to reveal the stereotypical beliefs, emotional responses, and behavioral tendencies that consumers of meat alternatives evoke in observers. An online experiment is conducted, participants (N = 3600) from four European countries evaluate fictitious consumers using three shopping lists that include meat products and their alternatives in varying combinations. The results reveal a conflicting picture of those who are believed to favor meat alternatives. They are seen as environmentally friendly, health-conscious people who adhere to high moral standards, and are worthy of admiration. But on the contrary, they also elicit fear, contempt, and anger in observers, who as a result socially exclude and even show aggression toward them. Second, the findings produce a novel insight regarding moderation effects related to observers' need for affiliation and status. Those high in need of affiliation demonstrate the strongest positive change in their relation to consumers who appear to favor both traditional meat products and their more modern alternatives. Additionally, those high in need of status tend to evaluate consumers favoring the modern alternatives as evoking more anger and envy, compared with consumers favoring traditional meat products. This study has several theoretical, managerial, and societal implications.

作为应对气候变化斗争的一部分，近年来推出了许多以植物为基础的肉类替代产品，但都没有取得明显的成功。其中一个原因可能是，肉类替代品的消费者被视为有别于动物性蛋白质产品消费者的社会异类。本研究采用了在食品消费研究中使用不足的 "偏见地图"（BIAS Map）框架，以揭示肉类替代品消费者唤起观察者的刻板印象、情绪反应和行为倾向。我们进行了一项在线实验，来自四个欧洲国家的参与者（N = 3600）使用三份购物清单对虚构的消费者进行评估，其中包括肉类产品及其不同组合的替代品。结果显示，那些被认为偏爱肉类替代品的人的形象是相互矛盾的。他们被认为是环保主义者、有健康意识的人，坚持高道德标准，值得钦佩。但恰恰相反，他们也会引起观察者的恐惧、蔑视和愤怒，从而在社会上排斥他们，甚至对他们表现出攻击性。其次，研究结果提出了一个新见解，即与观察者对从属关系和地位的需求有关的调节效应。那些对归属感需求较高的人在与消费者的关系中表现出最强烈的积极变化，他们似乎既喜欢传统的肉类产品，也喜欢更现代的替代品。此外，与青睐传统肉类产品的消费者相比，地位需求高的观察者倾向于认为青睐现代替代品的消费者会引起他们更多的愤怒和嫉妒。本研究具有若干理论、管理和社会意义。

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引用次数: 0

The role of nutrition background on motivations, barriers, and adherence to a vegan diet: A qualitative study of the vegan eating habits and nutritional evaluation survey (VEGAN-EatS) 营养背景对素食的动机、障碍和坚持的作用：对素食者饮食习惯和营养评估调查（VEGAN-EatS）的定性研究

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2024-11-21 DOI: 10.1016/j.foodqual.2024.105378

Martin Hindermann Santini , Heloísa C. Santo André , Bruna Caruso Mazzolani , Fabiana Infante Smaira , Gabriel Perri Esteves , Alice Erwig Leitão , Bruno Gualano , Hamilton Roschel

This study aims to investigate the motivations, enablers, barriers and attitudes towards the vegan movement within people with distinct formal backgrounds in nutrition. To that end, a cross-sectional, qualitative study was conducted with two groups of vegan individuals: registered dietitians or undergraduate nutrition students (NUT) and non-health professionals (NHP). Participants filled out The General Knowledge on Nutrition Questionnaire and attended to focus groups, analyzed using MAXQDA software. Twenty individuals (NUT:7F,3M; NHP:9F,1M), with mean age of 32 ± 12 years, and 24 ± 4 kg/m² BMI were assessed. NUT presented a higher score of nutritional knowledge. Both groups were motivated by animal welfare and environmental concerns, although NUT group was also influenced by personal relationships, while NHP group highlighted seeking health benefits. Being enrolled in a graduate nutrition program was viewed as a tool to have access to resources, people and knowledge that supported their dietary decisions. NUT group demonstrated greater concern about food quality, choosing unprocessed foods, whilst NHP group demonstrated ethical concerns, preferring to consume from small producers and local businesses. Participant's perceptions were also influenced by their experiences and knowledge, with NHP believing that vegan diets are inherently healthier, while NUT attributed the improved food quality to vegans' careful attention to their dietary choices. Our findings suggest that while both groups share common motivations, their different depths of nutritional knowledge seem to have important impacts on their experience in adhering to a vegan diet, highlighting the critical role of seeking knowledge on nutrition in supporting sustainable vegan dietary practices.

本研究旨在调查具有不同正规营养学背景的人对素食运动的动机、推动因素、障碍和态度。为此，我们对注册营养师或营养学本科生（NUT）和非卫生专业人员（NHP）两组素食者进行了横断面定性研究。参与者填写了《营养常识问卷》，并参加了焦点小组，使用 MAXQDA 软件进行分析。接受评估的 20 人（NUT：7F,3M；NHP：9F,1M），平均年龄为 32 ± 12 岁，体重指数为 24 ± 4 kg/m2。NUT 的营养知识得分更高。两组人的动机都是出于对动物福利和环境的关注，但 NUT 组还受到人际关系的影响，而 NHP 组则强调寻求健康益处。就读研究生营养学课程被视为一种工具，可以获得资源、人员和知识，从而支持他们的饮食决策。NUT 组更关注食品质量，选择未经加工的食品，而 NHP 组则更关注道德问题，倾向于从小生产者和当地企业购买食品。参与者的看法也受到他们的经验和知识的影响，非素食者认为素食本身更健康，而非素食者则将食品质量的提高归功于素食者对饮食选择的细心关注。我们的研究结果表明，虽然这两个群体有着共同的动机，但他们对营养知识的不同了解程度似乎对他们坚持素食的经历有着重要影响，这凸显了寻求营养知识在支持可持续素食实践中的关键作用。

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引用次数: 0

Comparison of free-comment online product reviews and central location product testing for sensory product characterisation: A case study with coffee consumers 在产品感官特征描述方面，自由评论式在线产品评论与中心位置产品测试的比较：咖啡消费者案例研究

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2024-11-20 DOI: 10.1016/j.foodqual.2024.105377

Josafath I. Espinosa-Ramos , Scott C. Hutchings , Yash Dixit , David Jin , Grace S. Ryan , Mieke Marsden , Sara R. Jaeger , Marlon M. Reis

Data from online product reviews offers a novel avenue for the sensory characterisation of food. But, little research has investigated the quality of sensory information in the online reviews. The aim of this research was to investigate consumer online reviews as sources of sensory attributes of food products (starting with a minimum of 1000 online reviews per product), and to assess how the resulting sensory product profiles compare to profiles obtained in a central location test with 105 consumers using rate-all-that-apply (RATA) questions. A case study was conducted with five unflavoured coffee samples. A semi-automated approach, combining natural language processing and sensory science expertise was used to clean online review data, develop a sensory lexicon, and analyse the frequency of attributes used by consumers. It was possible to develop online review-based sensory product profiles and discriminate the five samples on this basis. Consumers used a small set of broad, mostly intensity related sensory terms (e.g. ‘Bold/rich’, ‘Strong/intense’, ‘Smooth’, ‘Weak/bland’) more frequently than descriptive terms. Canonical analysis showed high agreement between new method and RATA for product discrimination and between two group of descriptors. The first group (including ‘Coffee Flavor,’ ‘Rich in Flavor’, and ‘Smell of Coffee’) is associated with the intensity of flavour of coffee, while the second group describes characteristic flavour of coffee (including ‘Bold’, ‘Dark’ ‘Body’). Furthermore, care should be taken when implementing these findings in food categories with lower levels of consumer engagement, where consumer comments relating to sensory properties in online reviews may be less frequent.

来自在线产品评论的数据为食品的感官特征描述提供了一条新途径。但是，很少有研究对在线评论中感官信息的质量进行调查。本研究的目的是调查消费者在线评论作为食品感官属性来源的情况（每种产品至少有 1000 条在线评论），并评估由此得出的产品感官特征与在中心位置测试中使用 "全部适用"（rate-all-that-apply，RATA）问题对 105 名消费者进行测试后得出的产品感官特征的比较情况。对五种无味咖啡样品进行了案例研究。采用半自动化方法，结合自然语言处理和感官科学专业知识，清理在线评论数据，开发感官词典，并分析消费者使用属性的频率。在此基础上，可以建立基于在线评论的产品感官档案，并对五个样本进行区分。与描述性术语相比，消费者更频繁地使用一小套广泛的感官术语（如 "大胆/丰富"、"强烈/浓郁"、"柔滑"、"微弱/平淡"），这些术语大多与强度有关。卡农分析表明，新方法与 RATA 在产品鉴别以及两组描述词之间具有很高的一致性。第一组描述词（包括 "咖啡风味"、"风味浓郁 "和 "咖啡香味"）与咖啡风味的强度有关，而第二组描述词（包括 "浓郁"、"深沉 "和 "醇厚"）则描述了咖啡的特征风味。此外，在消费者参与度较低的食品类别中应用这些研究结果时应小心谨慎，因为在这些类别中，消费者在在线评论中对感官特性的评论可能较少。

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引用次数: 0