Giménez Ana, Gagliardi Andrés, Ares Gastón
Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Gral. Flores 2124, C.P. 11800 Montevideo, Uruguay.
Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Gral. Flores 2124, C.P. 11800 Montevideo, Uruguay.
Food Res Int. 2015 Oct;76(Pt 3):527-531. doi: 10.1016/j.foodres.2015.06.041. Epub 2015 Jul 9.
Consumers' increasing demand for fresh, safe and high quality products requires food companies to accurately estimate sensory shelf life and tolerance limits for sensory defects. Sensory shelf-life and acceptance limits for sensory defects have been estimated with consumers' rejection data using survival analysis without considering contextual variables, which could have a major influence on consumers' perception. The aim of the present study was to study how consumers' rejection is affected by different evoked contexts in a laboratory setting. Two studies were carried out to study the influence of evoked contexts on consumers' rejection. In the first study consumers' rejection for consumption at home and purchase at a supermarket was compared using orange juice samples with different storage times. In the second study, consumers' rejection for consumption at home and purchase at a supermarket for brands of different familiarities was compared using dulce de leche with different plastic flavour intensities as samples. Consumers' rejection data were analysed using survival analysis. The use of written scenarios to evoke different contexts affected consumers' rejection of products with different storage times and intensities of a sensory defect. Shelf lives that were estimated based on consumers' rejection to purchase were shorter than those estimated considering consumers' rejection to consume. In the second study, consumers' rejection under the consumption at home evoked context was similar to rejection to repeat purchase of a usual brand. However, a large difference existed between the evoked contexts that involved a usual and a new brand. Consumers were harsher when considering to repeat purchase of a new brand compared to their usual brand. These results suggest that the consideration of evoked contexts could contribute to increase the accuracy of sensory shelf life estimation and acceptance limits of sensory defects, leading to more informed business decisions.
消费者对新鲜、安全和高质量产品的需求不断增加，这就要求食品公司准确估计感官保质期和感官缺陷的耐受限度。以往利用生存分析，根据消费者的拒收数据来估计感官保质期和感官缺陷的可接受限度，但未考虑可能对消费者认知产生重大影响的背景变量。本研究的目的是在实验室环境中研究不同诱发情境如何影响消费者的拒收情况。开展了两项研究来考察诱发情境对消费者拒收的影响。在第一项研究中，使用不同储存时间的橙汁样品，比较了消费者在家中消费和在超市购买时的拒收情况。在第二项研究中，使用不同塑料味强度的dulce de leche作为样品，比较了消费者在家中消费和在超市购买不同熟悉度品牌时的拒收情况。使用生存分析对消费者的拒收数据进行分析。利用书面情景来诱发不同情境，这影响了消费者对具有不同储存时间和感官缺陷强度的产品的拒收情况。基于消费者购买拒收情况估计的保质期比考虑消费者消费拒收情况估计的保质期要短。在第二项研究中，在家中消费诱发情境下的消费者拒收情况与重复购买常用品牌时的拒收情况相似。然而，涉及常用品牌和新品牌的诱发情境之间存在很大差异。与常用品牌相比，消费者在考虑重复购买新品牌时更为苛刻。这些结果表明，考虑诱发情境有助于提高感官保质期估计的准确性和感官缺陷的可接受限度，从而做出更明智的商业决策。
