Yang Jiyun, Lee Jeehyun
Department of Food Science and Nutrition, Pusan National University, Busan 26241, Korea.
Foods. 2019 Feb 2;8(2):54. doi: 10.3390/foods8020054.
As globalization progresses, consumers are readily exposed to many foods from various cultures. The need for studying specialty and unique food products, sometimes known as traditional, authentic, ethnic, exotic, or artisanal foods, is increasing to accommodate consumers' growing demands. However, the number of studies conducted on these types of products with good quality sensory testing is limited. In this review, we analyzed and reviewed sensory and consumer research on specialty and unique food products. Various factors such as manufacturing, processing, or preparation methods of the samples influence the characteristics of food products and their acceptability. Sensory descriptive analysis can be used to distinguish characteristics that highlight these differences, and consumer research is used to identify factors that affect acceptability. Familiarity with product attributes contributes to consumer acceptance. When cross-cultural consumer research is conducted to support product market placement and expansion, sensory descriptive analysis should be conducted in parallel to define product characteristics. This allows better prediction of descriptors that influence consumer acceptability, leading to appropriate product modification and successful introduction.
随着全球化的推进，消费者很容易接触到来自不同文化的多种食物。为了满足消费者日益增长的需求，对特色和独特食品（有时被称为传统、正宗、民族、异国或手工制作食品）进行研究的需求不断增加。然而，采用高质量感官测试对这类产品进行的研究数量有限。在本综述中，我们分析并回顾了关于特色和独特食品的感官及消费者研究。样品的制造、加工或制备方法等各种因素会影响食品的特性及其可接受性。感官描述分析可用于区分突出这些差异的特性，而消费者研究则用于确定影响可接受性的因素。对产品属性的熟悉程度有助于消费者接受。当进行跨文化消费者研究以支持产品的市场定位和拓展时，应同时进行感官描述分析以定义产品特性。这有助于更好地预测影响消费者可接受性的描述词，从而进行适当的产品改良并成功推出产品。
