分析整体认知风格影响消费者对感官评估期间食品和饮料样品的反应
Thadeus L Beekman1, Han-Seok Seo1
1Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR, 72704, United States.
Current research in food science
|April 16, 2024
概括
认知风格显著影响食物感知. 与分析组相比,整体组在感官评估期间对水果样品的喜好更高,喜好更小.
科学领域:
- 感官科学是一种感官科学.
- 认知心理学 认知心理学
- 消费者行为 消费者行为
背景情况:
- 分析整体理论在感官科学中越来越重要.
- 认知风格会影响与食物相关的环境中的感知和行为.
- 在感官评估中分析和整体认知风格之间的差异需要进一步研究.
研究的目的:
- 研究分析和整体认知风格如何影响对食品和饮料的感官评估.
- 在特定的感官测试中比较分析和整体认知风格组的反应.
- 识别这些认知群体之间的感知和行为差异.
主要方法:
- 将419名志愿者分为分析和整体组,使用分析-整体主义量表 (AHS).
- 选择了极端组 (每组65名参与者),在两次会议中对水果调味饮料和水果样品进行感官评估.
- 使用强度和享乐等级的类别和线尺度,分析平均值,差异,惩罚分析以及AHS前后分数.
主要成果:
- 整体组报告了水果样本享乐性评级的显著更高的平均得分和标准偏差.
- 与分析组相比,整体组在Just-About-Right (JAR) 风味/味道问题上的整体喜好下降较小.
- 在整体组观察到AHS评分在评估后的显著变化,但在分析组没有.
结论:
- 认知风格明显影响消费者在对食品和饮料样品的感官评估过程中的反应.
- 感官专业人员在解释消费者反应时应考虑分析整体认知差异.
- 这些发现为认知风格对食物感官感知的影响提供了经验证据.
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