Kim Seon-Ho, Hong Jae-Hee
Department of Food and Nutrition, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea.
Research Institute of Human Ecology, Seoul National University, Seoul, 08826 Korea.
Food Sci Biotechnol. 2020 Sep 21;29(12):1705-1718. doi: 10.1007/s10068-020-00827-2. eCollection 2020 Dec.
Contexts are known to affect hedonic and emotional responses to various food products. This study was conducted to investigate the effects of context on consumer acceptance and emotion of a domestic food and an unfamiliar ethnic food. Here, 97 Chinese and 83 Koreans rated hedonic and emotional responses to Korean shallot-seafood pancake (Haemul-pajeon) and Chinese shallot pancake (Cōngyóubĭng), in a sensory or ethnic context. Context did not significantly influence liking, but the Koreans' liking for Cōngyóubĭng significantly decreased in ethnic context compared to sensory context. Context significantly influenced eliciting positive emotions to domestic foods, whereas the context that increased positive emotions differed by the nationality of the panel. Ethnic food evaluated in ethnic context elicited emotions with negative valence or high arousal, whereas actual tasting significantly reduced these emotions. The results suggest that previous experiences and associations moderate the effect of context on emotions and acceptance.
已知情境会影响对各种食品的享乐和情感反应。本研究旨在调查情境对国产食品和陌生民族食品的消费者接受度和情感的影响。在此，97名中国人和83名韩国人在感官或民族情境下对韩式葱香海鲜煎饼（Haemul-pajeon）和中式葱饼（Cōngyóubĭng）的享乐和情感反应进行了评分。情境对喜好没有显著影响，但与感官情境相比，韩国人在民族情境下对葱饼的喜好显著降低。情境对引发对国产食品的积极情绪有显著影响，而增加积极情绪的情境因评判小组的国籍而异。在民族情境下评估的民族食品引发了具有负效价或高唤醒度的情绪，而实际品尝则显著降低了这些情绪。结果表明，先前的经验和联想会调节情境对情绪和接受度的影响。
