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开发和验证以消费者为导向的淡酒感官评价尺度

Yiyuan Chen^1,2,3, Ruiyang Yin⁴, Liyun Guo⁴

¹China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.

Foods (Basel, Switzerland)

|August 28, 2025

概括

消费者对淡酒的偏好是以味道和体验为导向的,优先考虑饮用感觉,味道,香味和外观. 教育背景和消费意愿对这些感官优先级有很大影响.

科学领域:

食品科学
消费者行为
感官分析

背景情况:

淡酒是全球主要的酒, 但消费者偏好正在发展.
鉴于消费者期望的变化, 了解感官优先级对于酒厂至关重要.

研究的目的:

调查消费者对中国淡酒的感官偏好.
量化淡酒选择中的感官属性的重要性.
开发和验证与消费者偏好一致的新感官评估尺度.

主要方法:

向1837名中国消费者发放了28项调查问卷.
包括斯皮尔曼相关性和部分最小平方回归在内的统计分析.
混合分析层次过程-重量方法-特征重要性量化的德尔菲程序.

主要成果:

饮用感觉 (30.92%) 是选择淡酒的主要驱动因素,其次是味道 (26.60%),香味 (24.77%) 和外观 (17.71%).
教育背景和消费意愿是感官优先级的关键决定因素.
在不同的饮酒频率群体中,感官评估模式有所不同.
与传统尺度相比,一种新开发的感觉尺度与消费者偏好更好地协调 (ρ = 0.800; τ = 0.667).

结论:

消费者对淡酒的偏好是以味道和体验为主.
可以为酒厂在产品开发和营销方面提供可操作的指标和决策工具.
新的感官评价尺度可以更准确地反映消费者的偏好.

关键词:

消费者行为消费者的观点淡淡的酒购买决定感官评价尺度感官优先量化权重方法

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