厨房和食品声音 (KFS) 数据库的规范性评级
Marília Prada1, David Guedes2, Margarida Vaz Garrido2
1Iscte - Instituto Universitário de Lisboa, Av. das Forças Armadas, 1649-026, Lisboa, Portugal. marilia_prada@iscte-iul.pt.
Behavior research methods
|March 29, 2024
概括
为了研究感官感知,创建了一个包含180个厨房和食物声音 (KFS) 的新数据库. KFS 数据库适用于各种研究,通过厨房经验影响的声音评估.
科学领域:
- 感官科学 感官科学
- 认知心理学 认知心理学
- 消费者科学 消费者科学
背景情况:
- 听觉线索显著影响食物的感知和接受.
- 现有的研究缺乏针对食品相关背景的全面健全数据库.
- 了解声音感知对于食品产品的开发和营销至关重要.
研究的目的:
- 开发和验证一个大型的厨房和食物声音 (KFS) 数据库.
- 通过多个主观维度来评估声音,包括感官和与食物有关的属性.
- 评估参与者识别声音的能力,并探索影响声音评估的因素.
主要方法:
- 180种不同的声音刺激 (食品制备,消费,包装,餐具,电器) 的汇编.
- 332名参与者对9个维度 (例如价值,兴奋,食欲) 的声音进行了主观评估.
- 收集了声音识别准确性和信任度等级;分析了社会人口统计数据以确定影响力.
主要成果:
- 参与者通常正确地识别了声音或识别了一般类别.
- 在KFS数据库中的刺激在评估维度中表现出不同水平,确保了广泛的研究应用.
- 声音评估显示了高的跨维度相关性,社会人口统计学影响有限,尽管厨房经验是一个因素.
结论:
- KFS数据库是研究与食物相关的声音的经过验证,全面的资源.
- 数据库的广度支持各种研究,从基础心理学到应用消费科学.
- 厨房经验是听觉食物感知研究中需要考虑的相关因素.
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