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消费者对不同脂肪含量的牛奶的看法:整合检查所有适用的,定量描述性分析,所有适用的率和面部情绪分析

Xuelu Chi¹, Jianfeng Wang¹, Jian He²

¹Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China.

Journal of dairy science

|October 11, 2025

概括

消费者更喜欢全脂牛奶,因为它具有更丰富的感官属性. 低脂肪乳制品选择需要改善口味和口感,以提高消费者满意度和情绪反应.

科学领域:

食品科学食品科学食品科学
感官分析感官分析
消费者行为消费者行为

背景情况:

越来越多的消费者对高脂肪饮食的担忧推动了对低脂肪乳制品的需求.
味道和口感等感官特征是消费者接受牛奶的关键决定因素.
了解感官属性对满意度的影响对乳制品行业至关重要.

研究的目的:

分析脱脂,低脂和全脂牛奶的感官属性.
调查这些属性对消费者满意度和情绪反应的影响.
识别不同牛奶脂肪含量的关键感官区分和情绪标记.

主要方法:

使用检查所有适用,定量描述性分析 (QDA) 和率所有适用 (RATA) 方法.
整合了面部情绪强度分析,以捕捉消费者的情绪反应.
在脱脂,低脂和全脂牛奶样本中评估了感觉特征和消费者偏好.

主要成果:

全脂牛奶在口感厚度,乳度,奶油度和整体偏好方面获得了更高的评分.
消费者可以使用特定的感官描述符来区分牛奶脂肪含量,并确定了12个关键词.
面部情绪分析显示,全脂牛奶引起了更多的积极情绪,与积极的感官属性相关.

结论:

感官属性显著影响消费者对牛奶的满意度和情绪反应.
特定的感官术语和吞前的快乐情绪可以作为牛奶脂肪含量的标记.
研究结果为开发改善低脂肪乳制品的风味和营销策略提供了洞察力.

关键词:

消费者偏好消费者偏好面部表情情绪情绪牛奶的味道牛奶的味道感官感知是一种感官感知.

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