在新奇与熟悉之间:中国白酒跨文化感官体验的内容分析

IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Yong Tang, Danni Li, Hongyao Qin
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引用次数: 0

摘要

我们研究了白酒的跨文化感官体验,重点是新奇和熟悉在形成这些混合的、有时是矛盾的感觉中的作用。我们考虑的是国际游客在中国品尝白酒,中国有几千年的酿酒历史。使用内容分析分析从137条TripAdvisor条目中选出的43条评论。主题来自编码和解释,并通过聚类分析得到强化。我们发现,饮酒参与和氛围放大了熟人、地区和地方在创造异国情调的饮酒冒险中的说服力影响。熟悉度比新鲜感更能增强愉悦的感官体验,因为尝试异国情调的饮料风险更高。围绕白酒的矛盾话语受到各种内在属性的影响,这些属性位于区域葡萄酒文化综合体的更广泛背景中。这些见解对酒类制造商和快速全球化市场背景下的地方品牌挑战具有重要的营销意义。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Between Novelty and Familiarity: A Content Analysis of Cross-Cultural Sensory Experiences of Baijiu in China

We examined the cross-cultural sensory experiences of Baijiu, with a focus on the roles of novelty and familiarity in shaping these mixed, sometimes paradoxical, sensations. We considered international tourists tasting Baijiu in China, with thousands of years of history in wine-making. Content analysis was employed to analyze 43 reviews selected from 137 TripAdvisor entries. Themes emerged from coding and interpretation, enhanced by cluster analysis. We found that drinking involvement and the atmosphere amplified the persuasive influence of acquaintances, regions, and places in creating exotic drinking adventures. Familiarity enhanced pleasurable sensory experiences more than novelty because a higher level of risk was associated with trying exotic drinks. Paradoxical discourse surrounding Baijiu was influenced by various intrinsic attributes, situated within the broader context of the regional wine cultural complex. These insights have important marketing implications for liquor manufacturers and place-based branding challenges in the context of a rapidly globalizing marketplace.

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来源期刊
Journal of Sensory Studies
Journal of Sensory Studies 工程技术-食品科技
CiteScore
3.80
自引率
20.00%
发文量
71
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.
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