橄榄油旅游对多感官体验和游客忠诚度的影响

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-05-07 DOI:10.1016/j.ijgfs.2025.101195

Min-Pei Lin , Chin-Han Lin , Nayra Llonch-Molina , Estela Marine-Roig

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引用次数: 0

摘要

本研究的目的是调查提供橄榄油旅游在线评论的游客的多感官体验，以及这种体验的影响。西班牙是一个以橄榄树和特级初榨橄榄油的生产和质量而闻名于世的国家。本研究提出了三个互补的理论模型和基于在线评论的混合方法框架，通过参与者满意度和忠诚度来衡量多感官旅游体验对目的地形象的影响。我们对TripAdvisor网站上发布的859条游客评论（546条英文评论和313条西班牙语评论）进行了定量和定性分析。定量方法包括词频和多感官体验评价，辅以描述性统计。定性分析涉及主题内容分析。研究结果表明，橄榄油旅游具有特殊兴趣旅游和多感官体验的特点，为游客提供了难忘的记忆，间接提升了目的地形象、满意度、忠诚度和购买纪念品的意愿。优秀导游的专业性和知识传播是主要因素，本研究还针对不同语言游客的文化差异提出了感官营销和导游培训的管理策略。

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The impact of olive oil tourism on multisensory experiences and tourist loyalty

The aim of this study was to investigate the multisensory experience of tourists who provided online reviews of olive oil tours, as well as the impact of such experiences. Spain is a country known worldwide for its olive trees and for the production and quality of extra virgin olive oil. This study proposes three complementary theoretical models and a mixed methods framework based on online reviews to measure the impact of multisensory tourism experiences on destination image through participant satisfaction and loyalty. Quantitative and qualitative analyses were conducted using 859 visitor reviews (546 English and 313 Spanish) published on the TripAdvisor website. Quantitative methods included word frequency and multisensory experience reviews supplemented by descriptive statistics. Qualitative analysis involved theme content analysis. The results of this study show that olive oil tourism is characterised by special interest tourism and multisensory experiences, that provide tourists with memorable memories and indirectly enhance destination image, satisfaction, loyalty and intention to purchase souvenirs. The professionalism and knowledge transmission of good tour guides are the main factors, and this study also proposes the management strategy of sensory marketing and tour guide training according to the cultural differences of different language tourists.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.