Beekman Thadeus L, Crandall Philip Glen, Seo Han-Seok
Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA.
Foods. 2022 Jun 25;11(13):1886. doi: 10.3390/foods11131886.
Sensory perception is understood to be a complex area of research that requires investigations from a variety of different perspectives. Although researchers have tried to better understand consumers' perception of food, one area that has been minimally explored is how psychological cognitive theories can help them explain consumer perceptions, behaviors, and decisions in food-related experiences. The concept of cognitive styles has existed for nearly a century, with the majority of cognitive style theories existing along a continuum with two bookends. Some of the more common theories such as individualist-collectivist, left-brain-right-brain, and convergent-divergent theories each offered their own unique insight into better understanding consumer behavior. However, these theories often focused only on niche applications or on specific aspects of cognition. More recently, the analytic-holistic cognitive style theory was developed to encompass many of these prior theoretical components and apply them to more general cognitive tendencies of individuals. Through applying the analytic-holistic theory and focusing on modern cultural psychology work, this review may allow researchers to be able to answer one of the paramount questions of sensory and consumer sciences: how and why do consumers perceive and respond to food stimuli the way that they do?
感官知觉被认为是一个复杂的研究领域，需要从各种不同的角度进行调查。尽管研究人员试图更好地理解消费者对食物的感知，但一个极少被探索的领域是心理认知理论如何帮助他们解释消费者在与食物相关的体验中的感知、行为和决策。认知风格的概念已经存在了近一个世纪，大多数认知风格理论沿着一个连续体存在，有两个端点。一些更常见的理论，如个人主义 - 集体主义、左脑 - 右脑以及聚合 - 发散理论，都为更好地理解消费者行为提供了各自独特的见解。然而，这些理论往往只关注小众应用或认知的特定方面。最近，分析 - 整体认知风格理论被开发出来，以涵盖许多这些先前的理论成分，并将它们应用于个体更一般的认知倾向。通过应用分析 - 整体理论并关注现代文化心理学研究，本综述可能使研究人员能够回答感官和消费者科学中最重要的问题之一：消费者如何以及为何以他们的方式感知和回应食物刺激？
