Lee Yun-Mi, Chung Seo-Jin, Prescott John, Kim Kwang-Ok
Department of Food Science and Engineering, Ewha Womans University, Seoul 03760, Korea.
Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Korea.
Foods. 2021 Mar 12;10(3):598. doi: 10.3390/foods10030598.
The relationship between food-related individual characteristics and performance in sensory evaluation was investigated. The study focused on differences in discriminative ability and perceptual sensitivity according to levels of product involvement or food neophobia during the intensity rating of sensory attributes in consumer profiling. Consumers (N = 247) rated the intensity of attributes for seven flavored black tea drinks and completed the Food Neophobia Scale and the Personal Involvement Inventory measuring product involvement with the flavored black tea drink. In the higher product involvement (IH) group and the lower food neophobia (NL) group, the number of sensory attributes representing the sample effect and of subsets discriminating the samples were greater, and more total variance of the samples was explained. The higher the product involvement or the lower the food neophobia, the greater the differentiation in characterizing samples with more attributes in the intensity ratings. Interestingly, the high food neophobia (NH) group showed less active performance compared to the NL group during the sensory evaluation overall, but the NH group was more concerned about unfamiliar attributes and samples. The results implied that the positive attitude resulting from high product involvement and low food neophobia may induce more active behavior and better performance during the sensory evaluation.
研究了与食物相关的个体特征与感官评价表现之间的关系。该研究聚焦于在消费者概况分析中，根据产品涉入程度或食物新恐惧症水平，在感官属性强度评级过程中鉴别能力和感知敏感性的差异。消费者（N = 247）对七种调味红茶饮料的属性强度进行了评级，并完成了测量对调味红茶饮料产品涉入程度的食物新恐惧症量表和个人涉入量表。在高产品涉入（IH）组和低食物新恐惧症（NL）组中，代表样本效应的感官属性数量和区分样本的子集数量更多，并且样本的总方差得到了更多解释。产品涉入程度越高或食物新恐惧症程度越低，在强度评级中用更多属性表征样本时的差异就越大。有趣的是，总体而言，在感官评价过程中，高食物新恐惧症（NH）组与NL组相比表现得不太活跃，但NH组对不熟悉的属性和样本更为关注。结果表明，高产品涉入和低食物新恐惧症所产生的积极态度可能会在感官评价过程中引发更积极的行为和更好的表现。
