消费者对质地及其他食品属性的认知，二。

CONSUMER AWARENESS OF TEXTURE AND OF OTHER FOOD ATTRIBUTES, II.

作者信息

Szczesniak Alina Surmacka

机构信息

General Foods Corporation, Technical Center, White Plains, N. Y., U. S. A.

出版信息

J Texture Stud. 1971 May;2(2):196-206. doi: 10.1111/j.1745-4603.1971.tb00581.x.

DOI:10.1111/j.1745-4603.1971.tb00581.x

PMID:28371983

Abstract

A word association test given to one hundred and fifty respondents drawn from three geographic locations and representing a sample balanced with respect to socio-economic class, sex, and age confirmed the results of a previous test (Food Technol. 27, 74, 1963) conducted with one hundred General Foods employees. Frequency of free associations indicated that texture is a discernible characteristic of foods and that, in general, its awareness equals that of flavor. Women and people in higher economic brackets showed a higher degree of texture awareness.

摘要

对来自三个地理位置、代表社会经济阶层、性别和年龄均衡样本的150名受访者进行的词语联想测试，证实了之前对100名通用食品公司员工进行的测试（《食品技术》，第27卷，第74页，1963年）的结果。自由联想的频率表明，质地是食品的一个可辨别的特征，而且一般来说，人们对它的认知与对风味的认知相当。女性和经济水平较高的人群表现出更高程度的质地认知。