Gajić Tamara, Veljović Sonja P, Petrović Marko D, Blešić Ivana, Radovanović Milan M, Malinović Milićević Slavica, Milanović Pešić Ana, Issakov Yerlan, Khamitova Dariga M
Geographical Institute "Jovan Cvijić", Serbian Academy of Sciences and Arts, 11000 Belgrade, Serbia.
Swiss School of Business and Management, Geneva Business Center, Avenue des Morgines 12, 1213 Genève, Switzerland.
Foods. 2025 Apr 27;14(9):1527. doi: 10.3390/foods14091527.
This study explores the role of L. in shaping authentic gastronomic experiences and its influence on tourists' perceptions and revisit intentions in rural destinations. was selected due to its cultural symbolism, seasonal availability, and traditional culinary use, particularly in Serbia. The study applies the SOR (Stimulus-Organism-Response) model to investigate how cognitive and affective responses elicited by interactions with this plant shape tourist behavior. A structured questionnaire was administered to 336 tourists who had consumed food containing in ten rural destinations across the Republic of Serbia. The findings emphasize the importance of cognitive responses, such as authenticity perception, knowledge acquisition, and cultural understanding, which in turn influence affective responses, including enjoyment, emotional involvement, and flow state. While positive emotions enhance attachment to local food and revisit intention, the subjective nature of these assessments calls for caution when generalizing. The study contributes to the literature by identifying sensory and emotional mechanisms that link local food ingredients with tourist loyalty. This is the first study to empirically test the SOR model using a local plant ingredient in a rural tourism context.
本研究探讨了[植物名称未给出]在塑造真实美食体验中的作用及其对乡村旅游目的地游客认知和重游意愿的影响。[植物名称未给出]因其文化象征意义、季节性供应以及传统烹饪用途而被选中，尤其是在塞尔维亚。该研究应用刺激-机体-反应（SOR）模型来调查与这种植物的互动所引发的认知和情感反应如何塑造游客行为。对塞尔维亚共和国十个乡村旅游目的地中336名食用过含有[植物名称未给出]食物的游客进行了结构化问卷调查。研究结果强调了认知反应的重要性，如真实性感知、知识获取和文化理解，这些反过来又会影响情感反应，包括愉悦感、情感投入和心流状态。虽然积极情绪会增强对当地食物的依恋和重游意愿，但在进行概括时，这些评估的主观性需要谨慎对待。该研究通过识别将当地食物成分与游客忠诚度联系起来的感官和情感机制，为相关文献做出了贡献。这是第一项在乡村旅游背景下使用当地植物成分对SOR模型进行实证检验的研究。
