å°Í¼Æ·²âÒ»Ö±ÒÔÀ´±ü³Ö×ÅÎüÊÕÏȽøÀíÄѧϰÔö½øÉú³¤µÄ¾«Éñ£¬ÒÑÒ»Á¬6Äê×÷Ϊ¸ÃϵÁо޽³°àµÄ¶À¼ÒÔÞÖú·½¼ÓÈëÆäÖУ¬ÖÂÁ¦ÓÚÍÆ¶¯ÐÐÒµ½»Á÷ºÍÉú³¤¡£
»ùÓÚÔÚÒ»Ñùƽ³£¸Ð¹Ù¼°Ïà¹ØÊÂÇéÖУ¬Ðí¶àÏÖʵÎÊÌâÄÑÒÔͨ¹ý²éÔÄÎÄÏ×»òÒÔÍùµÄ×ÊÁÏÂÄÀúµÃÒÔ½â¾ö¡£å°Í¼Æ·²â¾öÒéÍÆ³ö¸Ð¹Ù¾Þ½³´ðÒɽâ»óϵÁÐÎÄÕ£¬Ö±»÷ÐÐҵʹµã£º
ÎÒÃǽ«ÊáÀíÔÚ¡¶¸Ð¹Ù¾Þ½³°à¡·ÖÐÙÉÐлùÓÚʵսÄÑÌâµÄÌáÎÊÒÔ¼°¹ú¼Ê¸Ð¹Ù¾Þ½³ÃǶԴ˵ĵ㲦Óë½â´ð¡£
Ò»Á¬¹Ø×¢ÎÒÃÇ£¬É¨³ý¸Ð¹Ù¼°Ïà¹ØÊÂÇéÖеÄäµãºÍÍ´µã£¬Ìá¸ßвúÆ·ÉÏÊеÄÀÖ³ÉÂÊ£¡
±¾ÆÚÖ÷Ì⣺
ÔõÑùʹÓÃÆäËü¸Ð¹ÙÊý¾ÝÀ´Ôö²¹Ã÷È·ÏûºÄÕß¿´·¨£¿
±¾ÆÚ´ðÒɵ¼Ê¦
Dr. Herb Meiselman
Pangborn ¸Ð¹Ù¿ÆÑ§×êÑлáǰÖ÷ϯ
°®Ë¼Î¨¶û£¨Elsevier£©±à¼
¸Ð¹ÙºÍÏûºÄÕßÑо¿¡¢²úÆ·¿ª·¢ºÍʳÎï·þÎñϵͳÉè¼ÆÓëÆÀ¹ÀÁìÓòµÄ¹ú¼Ê×ÅÃûר¼Ò¡£
³Ð½ÓÉÏÆÚ¹ØÓÚÇéÐ÷²âÊÔÊÖÒÕµÄÏÖ×´¾ÙÐÐÁËÌÖÂÛ£¬±¾´ÎÑ¡ÔñÁËÙÉÐоÍÏûºÄÕß²âÊÔÖÐÓöµ½µÄÏêϸÎÊÌâ¶Ô¾Þ½³¾ÙÐеÄÌáÎÊ£º
µ±ÏûºÄÕß±í´ï²»Ï²»¶Ä³µãʱ£¬Ñз¢ÕßÔõô׼ȷÃ÷È·ÏûºÄÕ߯ÚÍû²úÆ·Íê³ÉÔõÑùµÄˢУ¿ÔõÑùʹÓÃÆäËü¸Ð¹ÙÊý¾ÝÀ´Ôö²¹Ã÷È·ÏûºÄÕß¿´·¨¡£
When consumers express dislike for something, how can researchers accurately understand what kind of improvements consumers expect from the product? How to use other sensory data to complement the understanding of consumer insight.
Dr. Herb Meiselman½ÌÊÚÊÇÕâÑù½â´ðµÄ£º
One key to decoding consumer diagnostics and consumer acceptance is to measure the perceived sensory properties of a product using a more objective sensory tool. The trained descriptive or expert panel provides a thumbprint or spectrum of product sensory properties. By relating consumer data to panel data-and, when possible, to ingredient and processing variables-or to instrumental or chemical analyses, the researcher can discover the relationships between product attributes and the ultimate bottom line: consumer acceptance.
½â¶ÁÏûºÄÕßЧ¹ûºÍ½ÓÊܶȵÄÒ»¸öÒªº¦ÊÇʹÓøü¿Í¹ÛµÄ¸Ð¹Ù¹¤¾ßÀ´È¨ºâ²úÆ·µÄ¸Ð¹ÙÌØÕ÷¡£ÓÉѵÁ·ÓÐËØ/ר¼ÒС×éÌṩ²úÆ·¸Ð¹ÙÖ¸ÎÆÍ¼Æ×¡£Í¨¹ý½«ÏûºÄÕßÊý¾ÝÓëС×éÊý¾ÝÏà¹ØÁª£¬¾¡¿ÉÄÜÓëÒòËØ¡¢¼Ó¹¤±äÁ¿»òÓëÒÇÆ÷¼°»¯Ñ§ÆÊÎöЧ¹ûÏà¹ØÁª£¬Ñз¢Õß¿ÉÒÔ·¢Ã÷²úÆ·ÊôÐÔÓëÏûºÄÕß½ÓÊܶȾßÓÐÒ»¶¨Ïà¹ØÐÔ¡£