Flesh colour dominates consumer preference for chicken
Flesh colour dominates consumer preference for chicken
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DOI：
10.1016/j.appet.2004.11.002
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发表时间：
2005-04-01
期刊：
影响因子：
5.4
通讯作者：
Thurnham, DI
中科院分区：
文献类型：
--
作者：
Kennedy, OB;Stewart-Knox, BJ;Thurnham, DI
现有的研究调查视觉和口腔感官线索之间的相互作用往往使用模型食物系统。与此相反，本研究比较了在北方爱尔兰招募的人之间的玉米喂养和小麦喂养的鸡肉产品的产品质量评估。三种方法已被采用，以调查颜色对消费者选择的鸡肉：感官评估在正常照明下，焦点小组讨论和感官评估在控制照明条件下。初步消费者感官评估表明，小麦喂养的鸡被认为是美味的，并有一个更强烈的味道比这是玉米喂养的。定性调查发现，这是因为消费者认为玉米喂养的鸡的黄色负面。因此，黄色玉米喂养的鸡再次与小麦喂养的鸡在风味，质地和整体喜好方面进行了比较，通过控制照明掩盖了肉色。当黄色的肉被掩盖时，玉米喂养的鸡的质量评级更加积极，玉米喂养的鸡被认为比小麦喂养的鸡更美味。这项研究说明了使用组合的方法来洞察消费者质量判断不同的感官模式之间的相互作用的重要性，并增加了以前的研究颜色的重要性，消费者选择的真实的食品。(c)2005爱思唯尔有限公司保留所有权利。
Existing research investigating interactions between visual and oral sensory cues has tended to use model food systems. In contrast, this study compared product quality assessments of corn-fed and wheat-fed chicken products among persons recruited in Northern Ireland. Three approaches have been adopted to investigate the effect of colour upon consumer choice of chicken: sensory assessment under normal lighting; focus group discussion; and sensory assessment under controlled lighting conditions. Initial consumer sensory assessment indicated that wheat-fed chicken was perceived to be tenderer and to have a more intense flavour than that which was corn-fed. Qualitative enquiry discerned that this was because consumers perceived the yellow colour of corn-fed chicken negatively. Yellow-coloured corn-fed chicken was therefore again compared with wheat-fed chicken in terms of flavour, texture and overall liking with the flesh colour disguised by means of controlled lighting. Quality ratings for corn-fed chicken were more positive when the yellow flesh colour was disguised, with corn-fed chicken judged to be tenderer than wheat-fed chicken and more flavoursome. This study illustrates the importance of using a combination of methods to gain insight into interactions between different sensory modalities in consumer quality judgements and adds to previous research on the importance of colour upon consumer choice of real foods. (c) 2005 Elsevier Ltd. All rights reserved.