Consumers' texture vocabulary Results from a free listing study in three Spanish-speaking countries

被引:37
作者
Antmann, Gabriela [1 ]
Ares, Gaston [1 ]
Varela, Paula [2 ]
Salvador, Ana [2 ]
Coste, Beatriz [3 ]
Fiszman, Susana M. [2 ]
机构
[1] Univ Republica, Secc Evaluac Sensorial, Dept Ciencia & Tecnol Alimentos, Fac Quim, Montevideo 11800, Uruguay
[2] CSIC, Inst Agroquim & Tecnol Alimentos, Valencia 46100, Spain
[3] Univ Buenos Aires, Fac Agron, Area Calidad Prod Pecuarios & Estudios Consumidor, RA-1417 Buenos Aires, DF, Argentina
关键词
Consumer studies; Texture; Vocabulary; Language; Sensory descriptors; Free listing; CREAMINESS; WINES;
D O I
10.1016/j.foodqual.2010.09.007
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Considering the great impact of texture on consumers liking of several products it is important for food companies to understand how consumers describe the texture of food products The aim of the present study was to get an insight on consumers texture vocabulary in three different Spanish-speaking countries Argentina Spain and Uruguay A free listing task was carried out in each country with 107-120 consumers Participants were asked to list all the texture characteristics of food products they knew about Between 80 and 112 terms were elicited by consumers comprising mainly words related to texture characteristics of food products By simultaneously considering frequency of mention and average order of elicited terms the most familiar texture terms in each country were identified being the most frequently used texture terms similar Results from the present work would contribute to a greater knowledge of the vocabulary used by consumers to describe the texture of food products and show the existence of cross-cultural differences in word usage within a same language (C) 2010 Elsevier Ltd All rights reserved
引用
收藏
页码:165 / 172
页数:8
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