Seo Han-Seok, Lee Youngsun, Yoon Na-Rae, Song Jeong Min, Shin Jeong-Min, Lee Seung-Yeon, Hwang Inkyeong
Department of Food and Nutrition, College of Human Ecology, Seoul National University, Seoul 151-742, Republic of Korea.
Appetite. 2009 Aug;53(1):50-5. doi: 10.1016/j.appet.2009.05.010. Epub 2009 May 20.
Consumers often decide to purchase certain items as a result of prompt emotional responses evoked by the products; therefore, it is important to investigate the emotional responses stimulated by food samples, as well as the sensory attributes of the products. The aim of this study was to examine influences of sensory attribute and emotional response on olfactory hedonic ratings of dairy products. Additionally, we compared this effect between women and men subjects. Sensory attributes of six natural odors produced by commercial dairy products were evaluated by 9 trained panelists. In addition, 100 untrained panelists (50 women and 50 men) rated the emotional response stimulated by the 6 odors using 25 paired semantic differential scales and the hedonicity using a 9 cm line scale, respectively. Untrained panelists more liked "sweet aromatics," "sour aromatics," "fermented aromatics," and "rich aromatics" over the other sensory attributes of dairy products. The olfactory hedonic ratings were increased when the odor was more characterized as "fragrant," "attractive," "comfortable," "familiar," "faint," "natural," or "modern." Specific sensory attributes were found to be related to specific adjective pairs representing the emotional response. Moreover, the ratings of adjective pairs representing emotional response of odors and their influences on hedonic ratings differed significantly between sexes. In conclusion, our findings suggest that the emotional responses as well as the sensory attributes affect the hedonic ratings of odors in dairy products.
消费者常常会因为产品引发的即时情感反应而决定购买某些商品；因此，研究食品样本所激发的情感反应以及产品的感官特性很重要。本研究的目的是考察感官特性和情感反应对乳制品嗅觉愉悦度评分的影响。此外，我们还比较了女性和男性受试者之间的这种效应。9名经过训练的评判员对市售乳制品产生的六种天然气味的感官特性进行了评估。另外，100名未经训练的评判员（50名女性和50名男性）分别使用25对语义差异量表对这6种气味所激发的情感反应进行评分，并使用9厘米的线条量表对愉悦度进行评分。与乳制品的其他感官特性相比，未经训练的评判员更喜欢“甜香”“酸香”“发酵香”和“浓郁香”。当气味更具“芬芳”“诱人”“舒适”“熟悉”“淡雅”“天然”或“现代”的特征时，嗅觉愉悦度评分会增加。发现特定的感官特性与代表情感反应的特定形容词对相关。此外，代表气味情感反应的形容词对的评分及其对愉悦度评分的影响在性别之间存在显著差异。总之，我们的研究结果表明，情感反应以及感官特性会影响乳制品气味的愉悦度评分。
