Consumers' view on determinants to food satisfaction. A qualitative approach
Consumers' view on determinants to food satisfaction. A qualitative approach
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DOI：
10.1016/j.appet.2015.06.011
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发表时间：
2015-12-01
期刊：
影响因子：
5.4
通讯作者：
Hyldig, Grethe
中科院分区：
文献类型：
--
作者：
Andersen, Barbara Vad;Hyldig, Grethe
本研究的目的是从消费者的角度更好地了解食品满意度的多重决定因素。该研究包括两个焦点小组，共有 20 名消费者，他们的性别、年龄、职业和食品兴趣各不相同。根据分析焦点小组产生的主题，结果分为几个部分； i) 感官特性，ii) 身体健康，iii) 期望和愿望，iv) 食物背景，以及 v) 各种满意度决定因素的重要性比较。对于食物满意度的重要因素出现在摄入之前、摄入期间和摄入之后。摄入之前，重要的因素是：基于对之前食物经历的记忆以及感知食物的背景的期望和欲望。提到身体健康对于满足感很重要，身体健康包括摄入后适当能量水平的体验。一般来说，感官体验似乎是满意度的主要决定因素。社交公司和有关食物的健康价值和起源的知识可以增强饮食的享乐体验。该研究的结果将前瞻性地用于制定调查问卷。该问卷将应用于案例研究中，以衡量影响食品满意度的因素。 (C) 2015 Elsevier Ltd. 保留所有权利。
The objective of this study was to gain a better understanding of the multiple determinants to food satisfaction from a consumer perspective. The study includes two focus groups with a total of 20 consumers varying in gender, age, employment and food interest. The results were divided into sections based on the main themes that arose from analysing the focus groups; i) sensory properties, ii) physical wellbeing, iii) expectations and desires, iv) the food context and v) comparison of the importance of the various determinants to satisfaction. Factors important for food satisfaction appear before as well as during and after intake. Before intake, the important factors are; expectations and desires based on memories about previous food experiences and the context in which the food is perceived. Physical wellbeing was mentioned important for the feeling of satisfaction, included in physical wellbeing is the experience of an appropriate energy level after intake. In general the sensory experience seems to be the primary determinant to satisfaction. The hedonic experience of eating could be enhanced by the social company and knowledge about the food inclusive health value and origin. Findings from the study will prospectively be used to develop a questionnaire. The questionnaire will be applied in case studies to measure factors influential in food satisfaction. (C) 2015 Elsevier Ltd. All rights reserved.