Modified Food Kansei Model to Integrate Differences in Personal Attributes between In-house Expert Sensory Assessors and Consumer Panels
Modified Food Kansei Model to Integrate Differences in Personal Attributes between In-house Expert Sensory Assessors and Consumer Panels
复制标题
改进的食品感性模型，整合内部专家感官评估员和消费者小组之间的个人属性差异
DOI：
10.3136/fstr.14.445
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发表时间：
2008
影响因子：
0.6
通讯作者：
C. Sano
中科院分区：
文献类型：
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作者：
Reiko Ueda;T. Araki;Y. Sagara;Gakuro Ikeda;C. Sano
对食品感性模型(池田等人，2004年)进行了修改，以整合内部专家感官评估员和消费者小组之间的个人属性差异，用于食品行业的感官评估。对专家感官评估师进行的三项选择测试显示，在过去30年里，这些测试中正确回答问题的百分比没有显著变化。专家感官评估师作为代理消费者小组的几个特征已通过四项感官测试来确定，以比较评价员。通过对感官描述符理解水平的问卷调查结果进行对应分析，有效地考察了专家感官鉴定师与消费者小组在个人属性上的异同。改进后的食物感性食物模型提供了一个实用的路径图，用结构方程模型进一步研究了认知因素对感官得分的影响。
The food kansei model (Ikeda et al., 2004) has been modified to integrate differences in personal attributes between in-house expert sensory assessors and consumer panels for sensory evaluation in the food industry. Three selection tests for expert sensory assessors revealed that the percentage of questions answered correctly on the tests had not significantly changed over the last three decades. Several characteristics of the expert sensory assessors as a surrogate consumer panel have been identified through four sensory tests for comparing the assessors. Applying correspondence analysis to the results of a questionnaire survey on the level of understanding sensory descriptors was found effective to investigate the differences and similarities in personal attributes between the expert sensory assessors and consumer panel. The modified food kansei model provides a practical path diagram to further investigate the effects of cognitive factors on sensory scores using structural equation modeling.
使用结构方程模型进行配对比较分析：Scheffe 方法及其改进。
DOI：
--
发表时间：
2004
期刊：
Japanese Journal of Psychology Vol.75, No.4
影响因子：
--
作者：
Hideki Toyoda;Kouken;Ozaki;Hiroto Murohashi;Mayomi Haga
通讯作者：
Mayomi Haga