Elizabeth Mellish, Carlos Gomez-Corona, Lilian R. B. Mariutti, Heber Rodrigues
{"title":"人们如何在社交媒体上交流感官描述?一项调查包括花卉描述,四种饮料,和13个英语国家","authors":"Elizabeth Mellish, Carlos Gomez-Corona, Lilian R. B. Mariutti, Heber Rodrigues","doi":"10.1111/joss.12837","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <p>The internet has become a mainstay of modern-day life, with people worldwide using social media platforms to discuss ideas and exchange opinions. In recent years, social media platforms have become a data source for research focusing on consumers' natural and spontaneous lexicons. The increased use of social media and virtual meetings means people can exchange ideas, and cultural boundaries have blurred. Thus, this study aims to investigate how culture influences the use of the beverage descriptor “floral” on social media for four different beverages when people share the same language. A social media study was performed, collecting data over 1 year in 13 English-speaking countries: Australia, Canada, South Africa, the United Kingdom, Singapore, New Zealand, and seven Caribbean Islands. Words associated with four beverages (beer, cocktails, tea, and wine) and floral were filtered on social media mentions. A total of 258,221 mentions were obtained from different types of social media such as Twitter, Instagram, Facebook, and so forth. The mentions were filtered to obtain the frequency of words by country. Each beverage was analyzed separately, and contingency tables were arranged by country and descriptor. A correspondence analysis was performed on each contingency table to identify relative similarities and dissimilarities between the countries in the study. Overall, rose was the most cited floral descriptor, and there was a link between beer and wine descriptions. However, for cocktails and tea, the floral descriptors varied per country. Thus, it suggests that the impact of culture on the use of floral descriptors depends on the beverage being discussed.</p>\n </section>\n \n <section>\n \n <h3> Practical Applications</h3>\n \n <p>The results obtained in this study have relevance for people interested in sensory and specifically in beverage descriptions, as well as those involved in the alcohol industry, particularly those involved in beer and wine, and the non-alcohol industry (tea). These results can drive the construction of applied and effective marketing strategic plans for the beverage and flavor industry in the areas covered by the study.</p>\n </section>\n </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":null,"pages":null},"PeriodicalIF":1.6000,"publicationDate":"2023-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"How do people communicate about sensory descriptors in social media? An investigation comprising floral descriptors, four beverages, and thirteen English-speaking countries\",\"authors\":\"Elizabeth Mellish, Carlos Gomez-Corona, Lilian R. B. Mariutti, Heber Rodrigues\",\"doi\":\"10.1111/joss.12837\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <p>The internet has become a mainstay of modern-day life, with people worldwide using social media platforms to discuss ideas and exchange opinions. In recent years, social media platforms have become a data source for research focusing on consumers' natural and spontaneous lexicons. The increased use of social media and virtual meetings means people can exchange ideas, and cultural boundaries have blurred. Thus, this study aims to investigate how culture influences the use of the beverage descriptor “floral” on social media for four different beverages when people share the same language. A social media study was performed, collecting data over 1 year in 13 English-speaking countries: Australia, Canada, South Africa, the United Kingdom, Singapore, New Zealand, and seven Caribbean Islands. Words associated with four beverages (beer, cocktails, tea, and wine) and floral were filtered on social media mentions. A total of 258,221 mentions were obtained from different types of social media such as Twitter, Instagram, Facebook, and so forth. The mentions were filtered to obtain the frequency of words by country. Each beverage was analyzed separately, and contingency tables were arranged by country and descriptor. A correspondence analysis was performed on each contingency table to identify relative similarities and dissimilarities between the countries in the study. Overall, rose was the most cited floral descriptor, and there was a link between beer and wine descriptions. However, for cocktails and tea, the floral descriptors varied per country. Thus, it suggests that the impact of culture on the use of floral descriptors depends on the beverage being discussed.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Practical Applications</h3>\\n \\n <p>The results obtained in this study have relevance for people interested in sensory and specifically in beverage descriptions, as well as those involved in the alcohol industry, particularly those involved in beer and wine, and the non-alcohol industry (tea). These results can drive the construction of applied and effective marketing strategic plans for the beverage and flavor industry in the areas covered by the study.</p>\\n </section>\\n </div>\",\"PeriodicalId\":17223,\"journal\":{\"name\":\"Journal of Sensory Studies\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.6000,\"publicationDate\":\"2023-05-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Sensory Studies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/joss.12837\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Sensory Studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/joss.12837","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
How do people communicate about sensory descriptors in social media? An investigation comprising floral descriptors, four beverages, and thirteen English-speaking countries
The internet has become a mainstay of modern-day life, with people worldwide using social media platforms to discuss ideas and exchange opinions. In recent years, social media platforms have become a data source for research focusing on consumers' natural and spontaneous lexicons. The increased use of social media and virtual meetings means people can exchange ideas, and cultural boundaries have blurred. Thus, this study aims to investigate how culture influences the use of the beverage descriptor “floral” on social media for four different beverages when people share the same language. A social media study was performed, collecting data over 1 year in 13 English-speaking countries: Australia, Canada, South Africa, the United Kingdom, Singapore, New Zealand, and seven Caribbean Islands. Words associated with four beverages (beer, cocktails, tea, and wine) and floral were filtered on social media mentions. A total of 258,221 mentions were obtained from different types of social media such as Twitter, Instagram, Facebook, and so forth. The mentions were filtered to obtain the frequency of words by country. Each beverage was analyzed separately, and contingency tables were arranged by country and descriptor. A correspondence analysis was performed on each contingency table to identify relative similarities and dissimilarities between the countries in the study. Overall, rose was the most cited floral descriptor, and there was a link between beer and wine descriptions. However, for cocktails and tea, the floral descriptors varied per country. Thus, it suggests that the impact of culture on the use of floral descriptors depends on the beverage being discussed.
Practical Applications
The results obtained in this study have relevance for people interested in sensory and specifically in beverage descriptions, as well as those involved in the alcohol industry, particularly those involved in beer and wine, and the non-alcohol industry (tea). These results can drive the construction of applied and effective marketing strategic plans for the beverage and flavor industry in the areas covered by the study.
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.