Exploring Emotions as a New Quality Parameter in Wine

IF 2.3 Q1 AGRONOMY
M. Pedroza, Robert Herrell
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引用次数: 4

Abstract

Emotions are a fundamental step in sensory evaluation and relate to how consumers make purchase decisions or express preference for specific wine styles. Despite their relevance, it is unclear if emotions can be used as a strategy to evaluate quality and preference in wine. This review aims to define the sensory and physiological processes underlying emotions, revise the current framework to measure emotions in wines, and explore the latest findings linking flavor and marketing actions with emotions and ultimately with wine quality.
情感作为葡萄酒新品质参数的探索
情感是感官评估的基本步骤,与消费者如何做出购买决定或表达对特定葡萄酒风格的偏好有关。尽管它们之间存在相关性,但目前尚不清楚情绪是否可以作为评估葡萄酒质量和偏好的一种策略。这篇综述旨在定义情感背后的感官和生理过程,修订当前的框架来测量葡萄酒中的情感,并探索将风味和营销行为与情感以及最终与葡萄酒质量联系起来的最新发现。
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
CiteScore
4.90
自引率
11.10%
发文量
23
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