视觉线索对消费者对准备好的蔬菜新鲜感知的影响
Xuan Tran1, Nicolas Antille1, Marine Devezeaux de Lavergne1
1Société des Produits Nestlé S.A., 1000 Lausanne, Switzerland.
Foods (Basel, Switzerland)
|October 26, 2024
概括
视觉线索显著影响蔬菜的感知新鲜度. 棒形状,没有甜菜和绿色可以提高准备好的蔬菜的新鲜感.
科学领域:
- 食品科学 食品科学 食品科学
- 感官科学 感官科学
- 消费者的感知 消费者的感知
背景情况:
- 蔬菜的新鲜度是影响消费者选择和摄入量的关键质量属性.
- 关于准备好的蔬菜中新鲜感的感觉驱动因素的研究有限.
- 了解视觉线索对于促进少量加工蔬菜的消费至关重要.
研究的目的:
- 研究视觉线索对准备好的蔬菜感知到的新鲜度的影响.
- 为了确定增强或减少新鲜感知的特定视觉属性.
主要方法:
- 准备好的胡卜,甜菜和胡的样本被拍摄,不同的形状,存在,数量和颜色.
- 因素包括棒与立方体形状,每个蔬菜的存在/不存在,蔬菜数量 (1-3),和钟颜色 (绿色与黄色).
- 156名消费者在网上评价了他们对准备好的蔬菜图片的感知新鲜度.
主要成果:
- 棒形状被认为比大或小的立方体更清新.
- 缺乏甜菜和绿色 (与黄色相比) 的存在增加了感知到的新鲜度.
- 与最小处理形式相关的视觉线索,如可识别的棒形状,积极影响了新鲜度评级.
结论:
- 视觉属性,特别是形状和颜色,显著影响准备好的蔬菜的感知新鲜度.
- 最少加工的蔬菜表现,保持可识别的形式,增强新鲜感的感知.
- 研究结果为专业人士和食品行业提供了宝贵的见解,帮助优化准备好的蔬菜产品.
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