• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

相似文献

1
Sensory Complexity: From Sensory Measurement to Consumption Behavior.感官复杂性：从感官测量到消费行为
Foods. 2022 Dec 21;12(1):29. doi: 10.3390/foods12010029.
2
Consumer preference, behavior and perception about meat and meat products: an overview.消费者对肉类和肉类产品的偏好、行为和认知概述。
Meat Sci. 2014 Nov;98(3):361-71. doi: 10.1016/j.meatsci.2014.06.025. Epub 2014 Jun 27.
3
Hand-Feel Touch Cues and Their Influences on Consumer Perception and Behavior with Respect to Food Products: A Review.手部触感线索及其对消费者对食品的认知和行为的影响：综述
Foods. 2019 Jul 15;8(7):259. doi: 10.3390/foods8070259.
4
A comparison of sensory attribute profiles and liking between regular and sodium-reduced food products.常规食品和减盐食品的感官属性特征和喜好比较。
Food Res Int. 2019 Sep;123:631-641. doi: 10.1016/j.foodres.2019.05.037. Epub 2019 May 28.
5
Sensory characteristics and consumer acceptability of red ginseng extracts produced with different processing methods.不同加工方法生产的红参提取物的感官特性和消费者接受度。
J Food Sci. 2011 Jun-Jul;76(5):S270-9. doi: 10.1111/j.1750-3841.2011.02197.x. Epub 2011 May 17.
6
Intertwined: What makes food and wine pairings appropriate?交织：是什么让食物和葡萄酒搭配相得益彰？
Food Res Int. 2020 Oct;136:109463. doi: 10.1016/j.foodres.2020.109463. Epub 2020 Jun 20.
7
Influences of sensory attribute intensity, emotional responses, and non-sensory factors on purchase intent toward mixed-vegetable juice products under informed tasting condition.在知情品尝条件下，感官属性强度、情感反应和非感官因素对混合蔬菜汁产品购买意愿的影响。
Food Res Int. 2020 Jun;132:109095. doi: 10.1016/j.foodres.2020.109095. Epub 2020 Feb 11.
8
Sensory Nudges: The Influences of Environmental Contexts on Consumers' Sensory Perception, Emotional Responses, and Behaviors toward Foods and Beverages.感官引导：环境背景对消费者对食品和饮料的感官感知、情绪反应及行为的影响
Foods. 2020 Apr 17;9(4):509. doi: 10.3390/foods9040509.
9
Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang).发酵大豆酱（味噌）的感官特性和消费者接受度。
J Food Sci. 2010 Sep;75(7):S375-83. doi: 10.1111/j.1750-3841.2010.01771.x.
10
The Effect of Korean Native Chicken Breed Information on Consumer Sensory Evaluation and Purchase Behavior.韩国本土鸡品种信息对消费者感官评价和购买行为的影响。
Food Sci Anim Resour. 2022 Jan;42(1):111-127. doi: 10.5851/kosfa.2021.e67. Epub 2022 Jan 1.

引用本文的文献

1
Changes in food consumption and nutrition intake of rural residents in central China.中国中部地区农村居民食物消费与营养摄入的变化
Heliyon. 2024 Aug 20;10(16):e36523. doi: 10.1016/j.heliyon.2024.e36523. eCollection 2024 Aug 30.

本文引用的文献

1
Consumer Preferences and Socioeconomic Factors Decided on Plantain and Plantain-Based Products in the Central Region of Cameroon and Oyo State, Nigeria.喀麦隆中部地区和尼日利亚奥约州消费者对大蕉及大蕉制品的偏好和社会经济因素
Foods. 2021 Aug 22;10(8):1955. doi: 10.3390/foods10081955.
2
Spatial-Temporal Footprints Assessment and Driving Mechanism of China Household Diet Based on CHNS.基于中国健康与营养调查的中国家庭饮食时空足迹评估及驱动机制
Foods. 2021 Aug 11;10(8):1858. doi: 10.3390/foods10081858.
3
Study on the Lamb Meat Consumer Behavior in Brazil.巴西羊肉消费者行为研究。
Foods. 2021 Jul 23;10(8):1713. doi: 10.3390/foods10081713.
4
Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers.颜色和大理石花纹作为阿根廷消费者对肉质感知的预测指标
Foods. 2021 Jun 24;10(7):1465. doi: 10.3390/foods10071465.
5
Consumer Profile and Product Knowledge Affect the Usefulness of a Quality Label as a Tool to Differentiate a Product: A Chilean Survey.消费者概况与产品知识对质量标签作为产品差异化工具的有用性的影响：一项智利调查。
Foods. 2021 Jun 25;10(7):1482. doi: 10.3390/foods10071482.
6
Consumer Attitudes toward Consumption of Meat Products Containing Offal and Offal Extracts.消费者对含有内脏及内脏提取物的肉类产品消费的态度。
Foods. 2021 Jun 23;10(7):1454. doi: 10.3390/foods10071454.
7
The Implications of COVID-19 on Chinese Consumer Preferences for Lamb Meat.新冠疫情对中国消费者羊肉偏好的影响
Foods. 2021 Jun 8;10(6):1324. doi: 10.3390/foods10061324.
8
What Turns a Product into a Traditional One?是什么让一款产品成为传统产品？
Foods. 2021 Jun 4;10(6):1284. doi: 10.3390/foods10061284.
9
Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia.根据产品涉入度和食物新恐惧症对消费者进行细分后的风味剖析
Foods. 2021 Mar 12;10(3):598. doi: 10.3390/foods10030598.
10
Investigating Italian Consumer Preferences for Different Characteristics of Provolone Valpadana Using the Conjoint Analysis Approach.运用联合分析方法探究意大利消费者对帕尔马干酪不同特性的偏好。
Foods. 2020 Nov 25;9(12):1730. doi: 10.3390/foods9121730.

感官复杂性：从感官测量到消费行为

Sensory Complexity: From Sensory Measurement to Consumption Behavior.

作者信息

Panea Begoña, Mesías Francisco Javier, Guerrero Luis

机构信息

Animal Science Area, Agrifood Research and Technology Centre of Aragon (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain.

Agrifood Institute of Aragon-IA2 (CITA-Zaragoza University), Miguel Servet 177, 50013 Zaragoza, Spain.

出版信息

Foods. 2022 Dec 21;12(1):29. doi: 10.3390/foods12010029.

DOI:10.3390/foods12010029
PMID:36613245
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9818391/
Abstract

Sensory analysis is a multidisciplinary field that includes the measurement, interpretation, and understanding of human responses to the sensory properties of products and it is essential to explore consumer behavior [...].

摘要

感官分析是一个多学科领域，包括对人类对产品感官特性的反应进行测量、解释和理解，并且探索消费者行为至关重要[...]。