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利用跨文化消费者喜好数据探究地理标志保护面包——沃特福德布拉面包的可接受性。

Using Cross-Cultural Consumer Liking Data to Explore Acceptability of PGI Bread-Waterford Blaa.

作者信息

Kelly Rachel, Hollowood Tracey, Hasted Anne, Pagidas Nikos, Markey Anne, Scannell Amalia G M

机构信息

UCD School of Agriculture and Food Science, University College Dublin, Belfield, D04 V1W8 Dublin, Ireland.

Sensory Food Network, D15 DY05 Dublin, Ireland.

出版信息

Foods. 2020 Sep 1;9(9):1214. doi: 10.3390/foods9091214.

DOI:10.3390/foods9091214
PMID:32882990
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7555123/
Abstract

Waterford Blaa is one of only four Irish food products granted protected geographical (PGI) status by the European Commission. This study aimed to determine whether cultural background/product familiarity, gender, and/or age impacted consumer liking of three Waterford Blaa products and explored product acceptability between product-familiar and product-unfamiliar consumer cohorts in Ireland and the UK, respectively. Familiarity with Blaa impacted consumer liking, particularly with respect to characteristic flour dusting, which is a unique property of Waterford Blaa. UK consumers felt that all Blaas had too much flour. Blaa A had the heaviest amount of flouring and was the least preferred for UK consumers, who liked it significantly less than Irish consumers ( < 0.05). Flavour was also important for UK consumers. Blaa C delivered a stronger oven baked odour/flavour compared to Blaa A and was the most preferred by UK consumers. Irish consumer liking was more influenced by the harder texture of Blaa B, which was their least preferred product. Age and gender did not impact liking for Blaas within Irish consumers, but gender differences were observed among UK consumers, males liking the appearance significantly more than females. This is the first paper comparing Waterford Blaa liking of naïve UK consumers with Irish consumers familiar with the product.

摘要

沃特福德布拉面包是仅有的四种获得欧盟委员会授予受保护地理标志(PGI)地位的爱尔兰食品之一。本研究旨在确定文化背景/产品熟悉程度、性别和/或年龄是否会影响消费者对三种沃特福德布拉面包产品的喜爱程度,并分别探讨爱尔兰和英国熟悉产品与不熟悉产品的消费者群体对产品的接受程度。对布拉面包的熟悉程度会影响消费者的喜爱程度,尤其是对于独特的面粉撒粉特征而言,这是沃特福德布拉面包的一个独特属性。英国消费者认为所有的布拉面包面粉都太多。布拉面包A的面粉撒得最多,是英国消费者最不喜欢的,他们对它的喜爱程度明显低于爱尔兰消费者(<0.05)。味道对英国消费者也很重要。与布拉面包A相比,布拉面包C散发着更浓郁的烘焙气味/味道,是英国消费者最喜欢的。爱尔兰消费者的喜爱程度更多地受到布拉面包B较硬质地的影响,这是他们最不喜欢的产品。年龄和性别对爱尔兰消费者对布拉面包的喜爱程度没有影响,但在英国消费者中观察到了性别差异,男性比女性更喜欢其外观。这是第一篇比较不熟悉产品的英国消费者与熟悉该产品的爱尔兰消费者对沃特福德布拉面包喜爱程度的论文。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c598/7555123/4a5ab0f6a567/foods-09-01214-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c598/7555123/9b8d824ee37f/foods-09-01214-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c598/7555123/f0e853acd6aa/foods-09-01214-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c598/7555123/252b8e8413e6/foods-09-01214-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c598/7555123/4a5ab0f6a567/foods-09-01214-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c598/7555123/9b8d824ee37f/foods-09-01214-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c598/7555123/f0e853acd6aa/foods-09-01214-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c598/7555123/252b8e8413e6/foods-09-01214-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c598/7555123/4a5ab0f6a567/foods-09-01214-g004.jpg

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