在整个产品消费过程中识别跨吸管的产品接受和拒绝的时间驱动因素

IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Journal of Sensory Studies Pub Date : 2023-05-31 DOI:10.1111/joss.12855
Maheeka Weerawarna N. R. P., A. Jonathan R. Godfrey, Ashling Ellis, Joanne Hort
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引用次数: 1

摘要

通过测量情绪反应,我们可以深入了解消费者的产品体验,而不仅仅是喜欢。然而,现有的研究很少考虑到情绪和享乐反应会在整个消费过程中发生变化。本研究考虑了组合多sip时间检查所有应用的方法捕获产品接受和拒绝的时间驱动因素的程度。消费者(n = 104)对三种奶昔的时间感觉、喜好和情绪反应进行了分析。采用广义线性模型、偏差分析和Pearson卡方检验研究了时间感觉、喜好和情绪反应在多饮引文模式中的关联。发现了感觉、喜欢和情绪反应的时间动态差异以及时间感觉和情感反应之间的关联,强调了喜欢和情绪体验与感官属性随时间的演变有关。值得注意的是,与情绪反应的感官关联,包括“无聊”、“放松”和“满意”,比与喜欢水平的关联更能识别接受/拒绝的时间驱动因素。研究表明,代表整个产品消费的组合多啜时间检查(TCATA)方法是深入了解消费者情感反应感官驱动因素的有效方法。然而,分析sip内部感知变化的适用性,以及使用sip与TCATA相反的检查所有应用的可能性,需要在产品类别的基础上进行考虑。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Identifying temporal drivers of product acceptance and rejection across sips during whole product consumption

Measuring emotional response gives insights into consumer product experiences beyond liking. However, existing research rarely considers that emotional and hedonic responses can change during consumption of a whole portion. This research considered how well a combined multiple-sip temporal check-all-that-apply approach captured temporal drivers of product acceptance and rejection. Consumers (n = 104) profiled temporal sensory, liking and emotional responses to three milkshakes. Associations in temporal sensory, liking and emotional response citation pattern across multiple sips were investigated using generalized linear models, analysis of deviance and Pearson's chi-square test. Differences in the temporal dynamics of sensory, liking and emotional responses and associations between temporal sensory and affective responses were identified highlighting liking and emotional experience were related to the evolution of sensory attributes over time. Notably, sensory associations with emotional responses, including “bored,” “relaxed,” and “satisfied,” were better at identifying temporal drivers of acceptance/rejection more than associations to level of liking.

Practical Applications

The research demonstrated that a combined multiple-sip temporal check-all-that-apply (TCATA) approach, representing whole product consumption, is an effective approach to gain deeper insights into the sensory drivers of consumer affective response. However, the applicability of analyzing within-sip variations in perception, and potential to use check all that apply by sip as opposed to TCATA needs to be considered on a product category basis.

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来源期刊
Journal of Sensory Studies
Journal of Sensory Studies 工程技术-食品科技
CiteScore
3.80
自引率
20.00%
发文量
71
审稿时长
18-36 weeks
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.
期刊最新文献
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