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低粉米的消费者偏好:一种感官评估和最佳-最差的缩放方法

Asato Mizuki¹, Hiroyuki Yasue²

¹Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan.

Foods (Basel, Switzerland)

|June 26, 2025

概括

经过感官评估,消费者对低粉米产品的偏好有所改善,突出了质地和外观的重要性. 了解消费者行为是促进创新米品种的关键.

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
农业科学农业科学

背景情况:

低氨糖米适用于冷米的应用.
的米球是重点产品.
了解消费者偏好驱动因素对于新产品开发至关重要.

研究的目的:

调查感官评估如何影响消费者对低粉米产品的偏好.
分析感官属性对消费者行为的影响.
评估减少食品浪费在消费者选择中的作用.

主要方法:

家庭使用的测试用于感官评估.
用于收集消费者行为数据的最佳-最差缩放方法.
条件逻辑模型用于数据分析.

主要成果:

经过感官评估,消费者对低粉含量大米品种的偏好增加.
粘性和外观显示出对偏好的显著相互作用效应.
在评估后,对减少食物浪费的偏好下降,但总体而言,积极反应仍然很高.

结论:

感官特征,如粘性和外观,在推广加工大米产品时可能比其他属性更有影响力.
将感官评估与食物体验相结合,对于了解消费者偏好至关重要.
强调延长保质期和减少食物损失的好处,可以提高消费者对低粉的认识.

关键词:

最好的最坏的缩放.消费者评价消费者评价食品废弃物食品废弃物食品废弃物低粉糖的米饭是什么感官测试试验感官测试试验

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