Daillant-Spinnler B, Issanchou S
Laboratoire de Recherches sur les Arômes, INRA, Dijon.
Appetite. 1995 Apr;24(2):101-5. doi: 10.1016/s0195-6663(95)99313-4.
The acceptability of low-, medium- and high-fat versions of a cream cheese to consumers was measured in different conditions by rating overall distance from ideal. The influence of label (unlabelled vs. commercial package) differed according to the cream cheese fat-level habits of the assessors and to the fat level of the product. In labelled testing, high-fat cream cheese was more highly accepted by high- and medium-fat users and low-fat cream cheese seemed to be further from ideal for high-fat users. The location of testing (home vs. laboratory) affected the rating of only the high-fat product: consumers are more severe on it at home than in the laboratory.
通过对与理想状态的总体距离进行评分，在不同条件下测定了低脂、中脂和高脂奶油芝士对消费者的可接受性。标签（无标签与商业包装）的影响因评估者的奶油芝士脂肪水平习惯以及产品的脂肪水平而异。在有标签的测试中，高脂奶油芝士更受高脂肪和中等脂肪使用者的欢迎，而低脂奶油芝士对高脂肪使用者来说似乎离理想状态更远。测试地点（家中与实验室）仅影响高脂产品的评分：消费者在家中对其的评价比在实验室中更严格。
