{"title":"消费者如何描述大麻?使用分类任务创建描述大麻的词典","authors":"Mackenzie Gorman, Matthew B. McSweeney","doi":"10.1111/joss.12946","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <p>Cannabis consumers' preference while selecting cannabis products, specifically dried flower, has been undergoing a drastic change as more consumers have begun considering the impact that flavor has on their purchasing intent of different cannabis species (including Indica, Sativa, and or hybrid varieties). As such, the objective of this study was to quantify consumers' sensory perceptions of cannabis strains currently on the market. The researchers used Natural Language Processing (NLP) and online North American cannabis retailers, cannabis user reviews, and other informative cannabis websites to identify 107 different descriptors. Cannabis consumers (<i>n</i> = 123) were asked to complete a free word sorting task on the 107 most frequently cited sensory descriptors identified using NLP, as well as identify which attributes they associated with high and low-quality cannabis. The consumers sorted the descriptors into 10 different categories (fruit, berry/dried fruit, savory, floral, spices, spicy, potent, smoke, roasted, and confectionary). As the cannabis market continues to grow and mature in North America, this study presents a baseline of how consumers describe different cannabis varieties.</p>\n </section>\n </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":null,"pages":null},"PeriodicalIF":1.6000,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12946","citationCount":"0","resultStr":"{\"title\":\"How Do Consumers Describe Cannabis? Using a Sorting Task to Create a Lexicon to Describe Cannabis\",\"authors\":\"Mackenzie Gorman, Matthew B. McSweeney\",\"doi\":\"10.1111/joss.12946\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <p>Cannabis consumers' preference while selecting cannabis products, specifically dried flower, has been undergoing a drastic change as more consumers have begun considering the impact that flavor has on their purchasing intent of different cannabis species (including Indica, Sativa, and or hybrid varieties). As such, the objective of this study was to quantify consumers' sensory perceptions of cannabis strains currently on the market. The researchers used Natural Language Processing (NLP) and online North American cannabis retailers, cannabis user reviews, and other informative cannabis websites to identify 107 different descriptors. Cannabis consumers (<i>n</i> = 123) were asked to complete a free word sorting task on the 107 most frequently cited sensory descriptors identified using NLP, as well as identify which attributes they associated with high and low-quality cannabis. The consumers sorted the descriptors into 10 different categories (fruit, berry/dried fruit, savory, floral, spices, spicy, potent, smoke, roasted, and confectionary). As the cannabis market continues to grow and mature in North America, this study presents a baseline of how consumers describe different cannabis varieties.</p>\\n </section>\\n </div>\",\"PeriodicalId\":17223,\"journal\":{\"name\":\"Journal of Sensory Studies\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.6000,\"publicationDate\":\"2024-09-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12946\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Sensory Studies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/joss.12946\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Sensory Studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/joss.12946","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
How Do Consumers Describe Cannabis? Using a Sorting Task to Create a Lexicon to Describe Cannabis
Cannabis consumers' preference while selecting cannabis products, specifically dried flower, has been undergoing a drastic change as more consumers have begun considering the impact that flavor has on their purchasing intent of different cannabis species (including Indica, Sativa, and or hybrid varieties). As such, the objective of this study was to quantify consumers' sensory perceptions of cannabis strains currently on the market. The researchers used Natural Language Processing (NLP) and online North American cannabis retailers, cannabis user reviews, and other informative cannabis websites to identify 107 different descriptors. Cannabis consumers (n = 123) were asked to complete a free word sorting task on the 107 most frequently cited sensory descriptors identified using NLP, as well as identify which attributes they associated with high and low-quality cannabis. The consumers sorted the descriptors into 10 different categories (fruit, berry/dried fruit, savory, floral, spices, spicy, potent, smoke, roasted, and confectionary). As the cannabis market continues to grow and mature in North America, this study presents a baseline of how consumers describe different cannabis varieties.
期刊介绍:
The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.