了解消费者对可持续产品的喜好:来自EsSense25和情感指数的见解

IF 8.2 Q1 FOOD SCIENCE & TECHNOLOGY
Maite Serantes Laforgue , Patricia Arcia , Matías Miguez , Juan Menéndez , Ana Curutchet
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引用次数: 0

摘要

快速的人口增长和资源枯竭需要探索可持续的食物解决方案,而富含纤维的啤酒废粮(BSG)是一种很有前途的方法。本研究结合情绪状态的外显自我报告和内隐生理测量,调查了消费者对富含bsg的面包、意大利面和巧克力牛奶的接受程度。在显性测量中,100名消费者对产品喜欢程度进行评分并完成EsSense25问卷;而对于隐性测量,30名参与者接受了Shimmer3 GSR系统的心理生理测量,记录每种产品的皮肤电反应(GSR)和心率(HR),这些数据用于计算情绪指数(EI)。结果表明,BSG对喜欢程度的影响是产品依赖的。“满意”和“感兴趣”与“喜欢”呈正相关,而“厌恶”和“无聊”呈负相关。PCA揭示了bsg丰富面食的不同情绪特征。回归模型确定“厌恶”和“满意”是关键的喜欢预测因素。在品尝过程中,情商更高,但与喜欢程度没有显著相关性。本研究显示了将传统的享乐和情感因素整合到可持续食品开发中的部分价值,证明了将传统的感官方法与EI和EsSense25等技术相结合以加深对消费者接受程度的理解的可行性,尽管EI仅显示出与喜欢程度的微弱一致性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Understanding consumer liking for sustainable products: insights from EsSense25 and the Emotional Index
Rapid population growth and resource depletion necessitate exploring sustainable food solutions, and brewery spent grain (BSG), rich in fiber, presents a promising approach. This study investigated consumer acceptance of BSG-enriched bread, pasta, and chocolate milk combining explicit self-reported and implicit physiological measures of emotional states. For the explicit measures, 100 consumers rated product liking and completed the EsSense25 questionnaire; while for the implicit measures, 30 participants underwent psychophysiological measurements with a Shimmer3 GSR system to record Galvanic Skin Response (GSR) and heart rate (HR) for each product, which were used to calculate the Emotional Index (EI). Results showed BSG's impact on liking was product-dependent. "Satisfied" and "interested" correlated positively with liking, while "disgusted" and "bored" correlated negatively. PCA revealed distinct emotional profiles for BSG-enriched pasta. Regression models identified "disgusted" and "satisfied" as key liking predictors. The EI was higher during tasting, but didn't correlate significantly with liking. This study shows partial value in integrating traditional hedonic and emotional factors into sustainable food product development, demonstrating the feasability of combining conventional sensory methods with techniques like the EI and EsSense25 to deepen understanding of consumer acceptance, although EI showed only weak alignment with liking.
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来源期刊
Future Foods
Future Foods Agricultural and Biological Sciences-Food Science
CiteScore
8.60
自引率
0.00%
发文量
97
审稿时长
15 weeks
期刊介绍: Future Foods is a specialized journal that is dedicated to tackling the challenges posed by climate change and the need for sustainability in the realm of food production. The journal recognizes the imperative to transform current food manufacturing and consumption practices to meet the dietary needs of a burgeoning global population while simultaneously curbing environmental degradation. The mission of Future Foods is to disseminate research that aligns with the goal of fostering the development of innovative technologies and alternative food sources to establish more sustainable food systems. The journal is committed to publishing high-quality, peer-reviewed articles that contribute to the advancement of sustainable food practices. Abstracting and indexing: Scopus Directory of Open Access Journals (DOAJ) Emerging Sources Citation Index (ESCI) SCImago Journal Rank (SJR) SNIP
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