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An integrated sensory study of selected chilled lasagne ready meals

机译：精选冷烤宽面条即食食品的综合感官研究

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The research combined quantitative descriptive analysis (QDA) trained panel (n = 10) and consumer acceptance testing (n = 106) to better identify the sensory characteristics that were particularly influential in determining consumer choice of a range of eight chilled lasagne products. Significant differences were found between the samples, with potential for further sensory improvement. Three distinctive consumer segments were established, each with particular demographic characteristics and associated product preferences. External preference mapping confirmed that attributes pertaining to the quality of the meat sauce element, vegetable inclusion and cheese flavour had the greatest influence on consumer preferences. While not without some limitations, the study confirmed that an integrated research approach offered a more detailed explanation of consumer acceptance of chilled ready meals, to assist in better identifying and optimizing product development opportunities in the marketplace. There is scope for further study of more complex food products (such as ready meals) than has been the case in the past.
机译：这项研究结合了定量描述分析（QDA）训练有素的专家组（n = 10）和消费者接受测试（n = 106），以更好地识别对决定消费者选择八种冰烤宽面条产品的选择特别有影响的感官特征。发现样品之间存在显着差异，有可能进一步改善感官。建立了三个独特的消费者细分市场，每个细分市场都具有特定的人口特征和相关的产品偏好。外部偏好映射确认，与肉酱元素的质量，蔬菜内含物和奶酪风味有关的属性对消费者的偏好影响最大。尽管并非没有局限性，但该研究证实，综合研究方法为消费者接受冷藏即食食品提供了更详细的解释，以帮助更好地识别和优化市场上的产品开发机会。与过去相比，还有更多的空间可以研究更复杂的食品（例如即食食品）。

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