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“一点信息就能让我们兴奋。”佛蒙特工匠奶酪的消费者感官体验作为一种积极的实践。

"A little information excites us." Consumer sensory experience of Vermont artisan cheese as active practice.

机构信息

Department of Nutrition and Food Science, University of Vermont, 254 MLS Carrigan Wing, 109 Carrigan Drive, Burlington, VT 05405, USA.

Department of Nutrition and Food Science, University of Vermont, 254 MLS Carrigan Wing, 109 Carrigan Drive, Burlington, VT 05405, USA.

出版信息

Appetite. 2014 Jul;78:129-38. doi: 10.1016/j.appet.2014.03.022. Epub 2014 Mar 26.

Abstract

This research is concerned with explaining consumer preference for Vermont artisan cheese and the relationship between that preference and sensory experience. Artisan cheesemaking is increasingly an important part of Vermont's dairy sector, and this tracks a growing trend of artisan agricultural practice in the United States. In popular discourse and academic research into products like artisan cheese, consumers explain their preferences in terms of intrinsic sensory and extrinsic - supposedly nonsensory - food qualities. In laboratory sensory studies, however, the relationship between preference, intrinsic, and extrinsic qualities changes or disappears. In contrast, this study explains this relationship by adopting a social theory of sensory perception as a practice in everyday life. This theory is applied to a series of focus group interviews with Vermont artisan cheese consumers about their everyday perceptions. Based on the data, a conceptual framework for the sensory perception of Vermont artisan cheese is suggested: consumers combine information about producer practice, social context, and the materiality of the product through an active, learned practice of sensory perception. Particular qualities that drive consumer sensory experience and preference are identified from the interview data. Many of these qualities are difficult to categorize as entirely intrinsic or extrinsic, highlighting the need for developing new approaches of sensory evaluation in order to fully capture everyday consumer sensory perception. Thus, this research demonstrates that social theory provides new and valuable insights into consumer sensory preference for Vermont artisan cheese.

摘要

本研究旨在解释消费者对佛蒙特州工匠奶酪的偏好,以及这种偏好与感官体验之间的关系。工匠奶酪制作越来越成为佛蒙特州奶制品行业的重要组成部分,这反映了美国工匠农业实践日益增长的趋势。在有关工匠奶酪等产品的大众话语和学术研究中,消费者根据内在感官和外在(据称是非感官)的食物质量来解释他们的偏好。然而,在实验室感官研究中,偏好、内在和外在品质之间的关系会发生变化或消失。相比之下,本研究通过采用社会感官感知理论作为日常生活中的一种实践来解释这种关系。该理论应用于对佛蒙特州工匠奶酪消费者的一系列焦点小组访谈,探讨他们的日常感知。基于这些数据,提出了佛蒙特州工匠奶酪感官感知的概念框架:消费者通过积极的、有学习能力的感官感知实践,将有关生产者实践、社会背景和产品物质性的信息结合起来。从访谈数据中确定了驱动消费者感官体验和偏好的特定品质。这些品质中有许多很难被归类为完全内在或外在,这凸显了需要开发新的感官评估方法的必要性,以便充分捕捉日常消费者的感官感知。因此,本研究表明,社会理论为消费者对佛蒙特州工匠奶酪的感官偏好提供了新的、有价值的见解。

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