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首页> 外文会议>219th National Meeting of the American Chemical Society; Mar 26-30, 2000; San Francisco, California >Sensory Drivers of Liking and Sensory Preference Segmentation
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Sensory Drivers of Liking and Sensory Preference Segmentation

机译：喜欢和感觉偏好分割的感觉驱动器

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摘要

People differ in what they like and dislike. Nowhere is this inter-individual variability so evident as in the chemical senses, taste and smell. This paper presents an analysis of the individual differences, focusing on food products (specifically coffee and pasta sauce). The paper shows how to measure 'drivers of liking' (sensory attributes that drive product acceptance). The relation between sensory intensity and liking is typically an inverted U shaped curve. On a person by person basis, however, this relation takes on different shapes. One can segment consumers by the specific shape of their sensory-liking function. This segmentation generates different groups of people, distributed throughout the population, with the segments showing radically different patterns relating sensory magnitude to liking. The paper discusses the use of this analytic approach both for science (viz., to understand how people transform the sensory information into liking ratings), and for practical product development (viz., how to create highly acceptable products, targeted to a specific sensory segment).
机译：人们在喜欢和不喜欢的方面有所不同。从化学意义，味道和气味来看，这种个体间的变异无处可比。本文对个体差异进行了分析，重点是食品（特别是咖啡和意大利面酱）。本文展示了如何衡量“喜好驱动力”（驱动产品接受度的感官属性）。感觉强度和喜好之间的关系通常是倒U形曲线。但是，基于每个人，这种关系具有不同的形状。可以按消费者的喜好功能的特定形状将其细分。这种细分产生了分布在整个人口中的不同人群，这些细分显示出与感觉大小和喜好相关的根本不同的模式。本文讨论了这种分析方法在科学（即了解人们如何将感官信息转化为喜欢的等级）和实际产品开发（即如何针对特定感官创建高度可接受的产品）中的用途。分割）。

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