香氛护肤:消费者香氛偏好与情感价值研究

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED
Rong Qi, Liling Chu, Dangdang Cheng
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引用次数: 0

摘要

为了探究消费者对高端护肤香氛的偏好与情感价值的关系,本研究选取了5款不同香味的高端面霜,并招募了大量使用含香氛护肤品的人。消费者测试采用9点Likert量表、聚类分析、Modified Flash Profile (mFP)、check - all - thati - apply (CATA)等多种消费者研究方法,从产品偏好、人群细分、香味属性、香味印象/香味相关情绪等多个维度对测试产品进行分析和探索。结果表明,通过筛选目标消费者,结合消费者研究方法,可以系统地了解高端护肤品的香味特性,为配方开发提供支持。此外,与传统的消费者偏好测试相比,香味印象与情感护肤之间的关系得到了更好的体现。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Fragrance Skin Care: Research on Consumer Fragrance Preference and Emotional Value

Fragrance Skin Care: Research on Consumer Fragrance Preference and Emotional Value

In order to explore consumer preference and the relationship of emotional value of high-end skin care fragrance, five high-end creams with different fragrances were selected and heavy users of skin care products with fragrance were recruited. The consumer tests were conducted using various consumer research methods, such as a 9-point Likert scale, cluster analysis, Modified Flash Profile (mFP), Check-All-That-Apply (CATA), etc., to analyse and explore the tested product from multiple dimensions of product preference, population segmentation, fragrance attributes, fragrance impression/scent-related emotions. The results showed that by screening the target consumers and conducting a combination of consumer research methods, we can gain a systematic understanding of the fragrance characteristics of high-end skin care products to support formulation development. In addition, the relationship between fragrance impressions and emotional skincare was better represented than in conventional consumer preference tests.

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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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