中国食品学报2023，Vol.23Issue(12)：438-448,11.DOI:10.16429/j.1009-7848.2023.12.043
基于惩罚分析与偏好图技术的辣条消费接受性分析
Analysis of Consumption Acceptance for Spicy Strip Using Penalty Analysis and Preference Map Technology
岳营峰 1史波林 2赵镭 2高海燕 3钟葵 2汪厚银 2王思思 2顾千辉4
作者信息
- 1. 上海大学生命科学学院 上海 200444||中国标准化研究院农业食品标准化研究所 北京 102200
- 2. 中国标准化研究院农业食品标准化研究所 北京 102200
- 3. 上海大学生命科学学院 上海 200444
- 4. 三只松鼠股份有限公司 安徽芜湖 241000
- 折叠
摘要
Abstract
With the continuous expansion of the domestic snack food market,it is crucial to understand the key factors affecting consumer preferences and guide product improvement.This article focused on spicy strips with different brands,which carried out the evaluation of key sensory attributes for sensory evaluation groups and consumers.Penalty analysis preliminarily explored the sensory attributes and improvement directions of each product,and studied the taste character-istics through ANOVA and correlation analysis.The preference mapping was deeply processed and characterized the re-sults of QDA and consumer preference.And it also verified the reliability of the Penalty analysis.The results showed that the sensory attributes and preferences of the six brands of spicy strips were both significantly different.Penalty analysis proposed key sensory attributes that influence consumers'preferences and identified improvement strategies for sensory at-tributes of 6 spicy strip samples preliminary.It was found that the preference rate of consumers for samples DLB,DDR,ZCL and WLQ was 50％-80％through preference map technology,and it was speculated that sweetness,chewiness and oily juice were the sensory attributes that could potentially affected consumers'preferences.The preference rate of con-sumers for GSW and HMH was 20％-30％,speculating that salty,spicy,numb,and essence spicery were the sensory attributes that potentially affected consumer preferences.By comparing the results of QDA,Penalty analysis and prefer-ence graph,it was found that the overall conclusion was consistent,and the final optimization and improvement strategy was determined by combining the three conclusions.The sensory attribute improvement model of spicy strips established in this article can provide a reference for the improvement of taste characteristics of spicy strips and the development of new products.关键词
辣条/惩罚分析/偏好图/感官属性改进Key words
spicy strip/Penalty analysis/preference mapping/sensory attributes improvement引用本文复制引用
岳营峰,史波林,赵镭,高海燕,钟葵,汪厚银,王思思,顾千辉..基于惩罚分析与偏好图技术的辣条消费接受性分析[J].中国食品学报,2023,23(12):438-448,11.
