消费者对"传统doenjang"的看法使用一个自由的词汇关联测试
1Department of Food Science and Human Nutrition and K-Food Research Center, Jeonbuk National University, Jeonbuk, Korea.
Journal of the science of food and agriculture
|January 2, 2025
概括
消费者对传统的多恩的看法主要是感官,重点是其独特的味道. 了解这些受年龄和地点影响的看法,是营销发酵大豆糊的关键.
科学领域:
- 食品科学 食品科学 食品科学
- 消费者行为 消费者行为
- 感官分析 感官分析
背景情况:
- 韩国传统的发酵大豆,在商业替代品的出现中面临着需求下降.
- 了解消费者对传统江的看法对于有效的营销策略至关重要.
- 这项研究旨在探讨消费者对传统江的看法.
研究的目的:
- 调查消费者对传统的多恩的看法.
- 确定与传统的多恩关联的关键维度和属性.
- 分析人口统计学因素如何影响这些感知.
主要方法:
- 对339名参与者进行了一项自由词汇关联测试.
- 引起的单词被分类为六个维度和11个子类别.
- 统计分析发现了基于人口统计学的显著差异.
主要成果:
- 感官维度,特别是味道 (例如"gu-soo味道"),是最占主导地位的感知.
- 在住宅区和年龄组之间观察到的认知有显著差异.
- 关键维度包括感官属性,食物配对,健康益处和发酵特性.
结论:
- 消费者主要将传统的多恩与其独特的,成熟的和发酵的风味特征联系在一起.
- 对于传统的Doenjang的看法因消费者的年龄和地理位置而异.
- 这些发现为保护和促进传统的江提供了洞察力.
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