合成,従来の,オーガニック,臭いが消えた固化成分を含む加工肉に対する消費者の感覚的好み
Siyuan Sheng1, Erin M Silva2, Steven C Ricke3
1Department of Animal & Dairy Sciences, University of Wisconsin-Madison, Madison, WI, 53706, USA. siyuan.sheng@outlook.com.
NPJ science of food
|August 24, 2025
まとめ
消費者の感覚的な好み,特に鼻の奥の香りや肉以外の味は,オーガニック加工肉の購入決定に大きく影響します. 環境の持続可能性に対する認識と 消費者の選択の間のギャップを埋めるには これらの感覚的側面を理解することが重要です
科学分野:
- 食品科学
- 消費者の行動
- 感覚分析
背景:
- オーガニック食品の持続可能性に対する 消費者の認識は 感覚的な好みに 異議を唱えることが多いのです
- 有機加工肉に対する消費者の感覚的好みに関する定量的なデータは不足しています.
研究 の 目的:
- 調理材料が消費者の加工肉の感覚知覚にどのように影響するか調べる.
- オーガニックと従来型の加工肉の感覚的特徴と購入意図の量的な関係を理解する.
主な方法:
- センサリーパネルを対象とした3年間の長期研究
- 広く消費されている加工肉の配合に関する消費者の意見の分析
- 後鼻の香りと後味の評価
主要な成果:
- 肉以外の味は 消費者の選択における重要な要因として特定された.
- 感覚的知覚は 有機加工肉の製剤の購入意欲に大きく影響します
- 固まる成分の違いが 感覚プロファイルと消費者の受け入れに影響します
結論:
- 肉以外の味は 消費者の購入意向の主要な要因で オーガニックと従来の選択肢の選択に影響を与えます
- オーガニック加工肉の消費を促進するには,特に香りや後味の感覚特性を重視することが重要です.
- 将来の研究は 治癒成分を最適化して 感覚的な魅力を高め 持続可能な選択肢に対する 消費者の好みと調和させることに焦点を当てるべきです
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