Analysis of sensory and cognitive performance of generational consumers using artisan tortillas

IF 1.6 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Sensory Studies Pub Date : 2024-05-15 DOI:10.1111/joss.12920

Adán Cabal-Prieto, José Andrés Herrera-Corredor, María Isabel Vega-Carreño, Alfonso Juventino Chay-Canul, Berenice Chareo-Benítez, José Manuel Juarez-Barrientos, Gregorio Hernández-Salinas, Cristal Arany Guerrero-Ortíz, Jorge Armida-Lozano, Emmanuel de Jesús Ramírez-Rivera

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引用次数: 0

Abstract

The objective of this research was to compare the sensory and cognitive performance of generations of consumers using artisanal tortillas. Four groups of generational consumers were evaluated (baby boomers, generation X, Y, and Z; n = 100 consumers per generational group). Three experiments were conducted: (1) use of the intensity scale, (2) determination of dominant attributes via TDS and (3) elicited emotions and memories. The results of the first experiment showed that baby boomers, generation X and Y had the best performance in terms of discrimination and consensus. The second experiment demonstrated that generation Z consumers identified dominant attributes of texture in mouth and the other generations identified corn flavor, nixtamal flavor, and sour taste attributes as dominant. Regarding the evaluation of emotions and memories, it was observed that as generations progress, more emotions, and memories were used. In this sense, generation Z was the one that used the most negative emotions and memories.

Practical Applications

Analyzing the generational effect can help researchers and tortilla manufacturers to the selection of generational consumer for the evaluation of artisanal, cross-cultural, or industrialized foods.

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分析使用手工玉米饼的各代消费者的感官和认知表现

这项研究的目的是比较各代消费者在使用手工玉米饼时的感官和认知表现。我们对四组代际消费者进行了评估（婴儿潮一代、X 代、Y 代和 Z 代；每个代际组 n = 100 名消费者）。共进行了三项实验：(1) 使用强度量表；(2) 通过 TDS 确定主导属性；(3) 激发情感和记忆。第一个实验结果表明，婴儿潮一代、X 代和 Y 代在辨别和共识方面表现最佳。第二个实验表明，Z 世代消费者认为口感属性占主导地位，而其他各代消费者则认为玉米风味、尼他麦风味和酸味属性占主导地位。在对情感和记忆的评价方面，我们发现随着代际的增加，情感和记忆的使用也在增加。从这个意义上说，Z 世代使用了最多的负面情绪和记忆。实际应用分析代际效应有助于研究人员和玉米饼生产商选择代际消费者来评价手工食品、跨文化食品或工业化食品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Sensory Studies 工程技术-食品科技

CiteScore

3.80

自引率

20.00%

发文量

审稿时长

18-36 weeks

期刊介绍： The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.