“A little information excites us.” Consumer sensory experience of Vermont artisan cheese as active practice
“A little information excites us.” Consumer sensory experience of Vermont artisan cheese as active practice
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“一点信息就让我们对佛蒙特州工匠奶酪的感官体验感到兴奋。”
DOI：
10.1016/j.appet.2014.03.022
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发表时间：
2014
期刊：
影响因子：
5.4
通讯作者：
A. Trubek
中科院分区：
文献类型：
--
作者：
Jacob Lahne;A. Trubek
本研究旨在解释消费者对佛蒙特州手工奶酪的偏好，以及这种偏好与感官体验之间的关系。手工奶酪制作越来越成为佛蒙特州乳制品行业的重要组成部分，这与美国手工农业实践的增长趋势相吻合。在对手工奶酪等产品的流行话语和学术研究中，消费者用内在感官和外在（据说是非感官的）食物质量来解释他们的偏好。然而，在实验室感官研究中，偏好、内在品质和外在品质之间的关系改变或消失。相比之下，本研究通过将感官知觉的社会理论作为日常生活中的实践来解释这种关系。这一理论应用于对佛蒙特州工匠奶酪消费者进行的一系列焦点小组访谈，了解他们的日常看法。基于这些数据，我们提出了佛蒙特州工匠奶酪感官知觉的概念框架：消费者通过主动的、习得的感官知觉实践，将关于生产者实践、社会背景和产品重要性的信息结合起来。从访谈数据中确定了驱动消费者感官体验和偏好的特定品质。许多这些品质很难完全归类为内在的或外在的，强调需要开发新的感官评估方法，以充分捕捉日常消费者的感官知觉。因此，本研究表明，社会理论为消费者对佛蒙特州工匠奶酪的感官偏好提供了新的有价值的见解。
This research is concerned with explaining consumer preference for Vermont artisan cheese and the relationship between that preference and sensory experience. Artisan cheesemaking is increasingly an important part of Vermont's dairy sector, and this tracks a growing trend of artisan agricultural practice in the United States. In popular discourse and academic research into products like artisan cheese, consumers explain their preferences in terms of intrinsic sensory and extrinsic – supposedly nonsensory – food qualities. In laboratory sensory studies, however, the relationship between preference, intrinsic, and extrinsic qualities changes or disappears. In contrast, this study explains this relationship by adopting a social theory of sensory perception as a practice in everyday life. This theory is applied to a series of focus group interviews with Vermont artisan cheese consumers about their everyday perceptions. Based on the data, a conceptual framework for the sensory perception of Vermont artisan cheese is suggested: consumers combine information about producer practice, social context, and the materiality of the product through an active, learned practice of sensory perception. Particular qualities that drive consumer sensory experience and preference are identified from the interview data. Many of these qualities are difficult to categorize as entirely intrinsic or extrinsic, highlighting the need for developing new approaches of sensory evaluation in order to fully capture everyday consumer sensory perception. Thus, this research demonstrates that social theory provides new and valuable insights into consumer sensory preference for Vermont artisan cheese.