DEVELOPMENT OF HYBRID SATISFACTION MEASUREMENT METHOD FOR DEGREE OF FOOD TASTE STIMULATION: CONSUMER SUBDIVISION AND PRODUCT STIMULATION LEVEL QUANTIFICATION TECHNIQUE BY INDIVIDUAL DIFFERENCES IN TASTE STIMULATION EXPECTATION

摘要

The present invention relates to a consumer subdivision and product stimulation level quantification technique by individual differences in taste stimulation expectation, wherein hybrid satisfaction scaling (HSS) preceding sensory and cognitive warm-up (SCWU) is applied to evaluate sensory acceptance and preference of consumers, and to verify this, evaluation samples prepared to have different salt content of chicken broth samples are provided to test subjects after passing through a sensory preparation process and a cognitive preparation process, and then the evaluation samples are compared with a reference sample by using the HSS. As a result, the relative satisfaction difference between the samples can be measured, the consumer subdivision can be made based on satisfaction with the reference sample, and the absolute satisfaction level for individual evaluation samples can also be measured for each cluster. That is, the HSS preceding the sensory and cognitive preparation processes of the present invention can be used to confirm a consumers subgroup and consumer behavior on taste changes of products.;COPYRIGHT KIPO 2017