Fernández-Vázquez Rocío, Stinco Carla M, Hernanz Vila Dolores, Heredia Francisco J, Chaya Carolina, Vicario Isabel M
Food Colour & Quality Laboratory Department of Nutrition & Food Science Facultad de Farmacia Universidad de Sevilla Sevilla Spain.
Department of Analytical Chemistry Facultad de Farmacia Sevilla Spain.
Food Sci Nutr. 2017 Oct 21;6(1):27-35. doi: 10.1002/fsn3.494. eCollection 2018 Jan.
The individual preferences of 100 consumers between 20 and 30 years old for the color of 16 milk-fruit juice beverages (MFJB) were investigated by preference mapping technique. Consumers were asked to evaluate, just by looking at the samples, how much they liked them (from "Extremely dislike" to "Extremely like"). The color of the samples was analyzed by two different instrumental techniques. Results obtained from the instrumental color measurement showed the wide diversity in hues of the beverages available in the market, and correlations between techniques proved that both of them were appropriate to analyze color. Results showed that participants preferred samples with orangish appearance instead of those with a whiter look. Anyway, punctuations given by the consumers suggest that generally, color of these products is not highly evaluated by consumers, as the best mean punctuation was 6.6.
通过偏好映射技术，对100名年龄在20至30岁之间的消费者对16种乳果汁饮料（MFJB）颜色的个人偏好进行了调查。仅通过观察样品，要求消费者评估他们对这些样品的喜爱程度（从“极其不喜欢”到“极其喜欢”）。通过两种不同的仪器技术对样品的颜色进行了分析。仪器颜色测量获得的结果表明，市场上现有饮料的色调存在广泛差异，并且技术之间的相关性证明这两种技术都适合分析颜色。结果表明，参与者更喜欢橙色外观的样品，而不是更白外观的样品。无论如何，消费者给出的评分表明，一般来说，这些产品的颜色并未得到消费者的高度评价，因为最佳平均评分为6.6。
