Drewnowski A, Moskowitz H R
Am J Clin Nutr. 1985 Nov;42(5 Suppl):924-31. doi: 10.1093/ajcn/42.5.924.
New product development requires the integration of sensory attributes including product taste, texture, and appearance with consumer attitudes and health biases. Both sensory and attitudinal variables determine food preferences, product purchase and food consumption. This review paper describes novel mathematical procedures that allow for study of real foods rather than model systems. Application of the Response Surface Method (RSM) to sensory evaluation of salted snacks is described.
新产品开发需要将包括产品口味、质地和外观在内的感官属性与消费者态度及健康偏好整合起来。感官变量和态度变量都会影响食物偏好、产品购买及食物消费。本文综述了一些新颖的数学方法，这些方法能够用于研究真实食物而非模型体系。文中还介绍了响应面法（RSM）在咸味小吃感官评价中的应用。
