How Do Consumers Describe Cannabis? Using a Sorting Task to Create a Lexicon to Describe Cannabis

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

Journal of Sensory Studies Pub Date : 2024-09-23 DOI:10.1111/joss.12946

Mackenzie Gorman, Matthew B. McSweeney

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Abstract

Cannabis consumers' preference while selecting cannabis products, specifically dried flower, has been undergoing a drastic change as more consumers have begun considering the impact that flavor has on their purchasing intent of different cannabis species (including Indica, Sativa, and or hybrid varieties). As such, the objective of this study was to quantify consumers' sensory perceptions of cannabis strains currently on the market. The researchers used Natural Language Processing (NLP) and online North American cannabis retailers, cannabis user reviews, and other informative cannabis websites to identify 107 different descriptors. Cannabis consumers (n = 123) were asked to complete a free word sorting task on the 107 most frequently cited sensory descriptors identified using NLP, as well as identify which attributes they associated with high and low-quality cannabis. The consumers sorted the descriptors into 10 different categories (fruit, berry/dried fruit, savory, floral, spices, spicy, potent, smoke, roasted, and confectionary). As the cannabis market continues to grow and mature in North America, this study presents a baseline of how consumers describe different cannabis varieties.

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消费者如何描述大麻？使用分类任务创建描述大麻的词典

随着越来越多的消费者开始考虑口味对他们购买不同大麻品种（包括籼麻、茄麻和杂交品种）的意向的影响，大麻消费者在选择大麻产品（特别是干花）时的偏好发生了巨大变化。因此，本研究的目的是量化消费者对目前市场上大麻品种的感官认知。研究人员使用自然语言处理（NLP）和在线北美大麻零售商、大麻用户评论以及其他信息丰富的大麻网站来识别 107 种不同的描述符。大麻消费者（n = 123）被要求就使用 NLP 确定的 107 种最常被引用的感官描述词完成一项自由词排序任务，并确定他们将哪些属性与高品质和低品质大麻联系在一起。消费者将描述词分为 10 个不同类别（水果、浆果/干果、咸味、花香、香料、辛辣、烈性、烟熏、烘烤和糖果）。随着北美大麻市场的不断发展和成熟，这项研究提供了消费者如何描述不同大麻品种的基准。

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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.