基于消费者“刚好”评价尺度的重庆沱茶配方研发

目的将食品消费者偏好调查运用于茶产品开发中,建立一种新的沱茶产品开发方法。方法采用消费者喜好标度以及刚刚好标度(just about right, JAR)对市售13种茶样品以及自制沱茶样进行审评,选定最佳产品后结合滋味强度分析以及\"惩罚\"分析确定拼配方案。结果根据消费者偏好调查结果发现,不同样品之间风味差距明显,其中4号样品在香气和滋味上对消费者都具有较大的吸引力,具有滋味鲜甜,熟板栗香突出的风味特征,选取4号样品作为产品拼配的方向指标,采用\"惩罚\"分析对4号样品的分属性进行分析,4号样品需要改进的指标依次为:熟板栗香、鲜味、苦味以及滋味中的烟味。根据滋味强度以及\"惩罚\"分析的结果对原料进行拼配,发现4个拼配方案均符合\"惩罚\"分析结果。结论消费者偏好调查对沱茶产品的开发具有一定指导意义。     

UHT纯牛奶消费喜好和关键感官特性的关联分析

以14种市场上不同类型超高温（Ultra-high temperature,UHT）纯牛奶为研究对象,采用9点喜好标度、适合项勾选法（Check-All-That-Apply,CATA）和恰好标度,同时结合偏最小二乘回归分析（PLS）分析不同类型UHT奶消费喜好和关键感官特性接受性差异。研究表明：不同类型UHT奶的整体喜好值范围为4.07~6.25,脱脂奶和部分全脂奶的喜好值最低（<5）,全脂和低脂奶的整体喜好差异不显著（p>0.05）。不同类型UHT奶的乳香、甜味、余味、浓稠和爽滑5个关键感官特性接受性上存在显著差异（p<0.05）,通过PLS回归模型筛选出导致消费喜好差异的7个关键感官特性接受性指标,分别为余味、乳香、甜味、浓稠、爽滑（-）、甜味（-）和乳香（-）。甜味和乳香偏弱以及爽滑度不够是分别导致低脂奶和部分全脂奶样品整体喜好偏低的关键感官特性。相关研究旨在为后期UHT纯牛奶消费喜好和产品感官品质研究提供基础理论和数据参考。     

基于信息技术的消费者信息收集研究

阐述了消费者信息收集在服装产品开发中的地位和影响,指出消费者信息收集是企业产品赢得竞争的关键因素;通过对现行产品开发模式的分析,提出了让消费者参与产品开发的思路,并介绍了利用信息网络技术来实现的模式。     

First impression versus extended usage: a comparison of product testing methodologies for perfume

In the fine fragrance industry, unlike many other fast moving consumer goods (fmcg) industries, systematic consumer product-testing has usually been conspicuous by its absence. The reasons are varied, including perfume's own traditions rooted in fashion rather than in marketing, the reluctance of perfumers to see their creations tested, the frequently (and perhaps, surprisingly) short lead times accorded for new product development and, of course, costs. When consumer product-testing is carried out, it is often limited for these same reasons, to 'sniff-testing', which, in the perfume industry, is equivalent to 'first impression' testing.
This paper suggests that such sniff-testing may not only be unreliable, but perhaps more unreliable for the perfume category than has been realized hitherto. Reference is made to two consumer research studies on perfume, a qualitative project in France, followed by a quantitative exercise in the UK. A comparison is made between in-home test and sniff-test results for the same set of perfumes, which illustrates the limitations of sniff-testing in general, and the misleading results that it may produce, in particular. A major implication is that perfume is one product category which should be tested in extended usage, and not just for 'first impressions'.     

巴旦木风味酸奶的研制

以新鲜牛奶、巴旦木浆为原材料,考察巴旦木浆添加量、蔗糖添加量、发酵时间、发酵剂添加量4个因素对巴旦木风味酸奶的影响.以感官评分为响应值,采用响应面法对巴旦木风味酸奶的最佳工艺参数进行优化,结果表明巴旦木风味酸奶的最佳工艺条件为巴旦木浆添加量9％,蔗糖添加量7％,发酵时间4.2 h,的发酵剂添加量3％.在此优化条件下制作...     

库车小白杏风味酸奶的研制

以新鲜牛乳为主要原料,库车小白杏为主要的呈香呈味物质,制作一款具有良好风味的凝固型酸奶.考察库车小白杏汁添加量、白砂糖添加量、阿斯巴甜添加量和发酵时间4个单因素对感官评分的影响,通过响应面分析确定最佳工艺参数为:小白杏汁添加量8％,白砂糖添加量6％,发酵时间5 h.在此条件下生产的库车小白杏风味酸奶质地细腻、酸甜可口,...     

PDM技术及其在注塑机产品开发中的应用

产品数据管理（PDM）技术可以对产品相关信息以及产品相关过程进行管理和控制。论述了PDM技术的主要功能以及基于PDM技术的产品开发过程,指出产品结构与配置管理是PDM／CAD／CAE／CAM集成的基础。将PDM技术应用于注塑机产品开发中,通过创建产品结构树实现对产品及其零部件的管理和操作。应用表明,在注塑机产品开发过程中运用PDM技术可以实现产品信息的有效管理并提高产品的开发效率。     

中国食品召回数据分析与消费者认知研究

食品召回是质量安全的重要监管手段,主要针对2008～2010年我国食品召回的公开信息进行数据分析,通过食品召回的模式、召回信息的发布、被召回食品的种类、引起食品召回的主要原因等方面的研究,结合对消费者的食品召回认知调研,得到我国开展食品召回存在的主要问题,提出建立和完善食品召回信息通报机制、倡导消费者举报召回模式、增加消费者认知教育的三点建议。     

青年女性紧身牛仔裤调查研究

调查了上海地区部分青年女性紧身牛仔裤的消费情况,在对大量数据进行MATLAB统计分析的基础上得出:紧身牛仔裤在穿着过程中存在的普遍问题,主要集中在腰臀、裆部和大腿根部。紧身牛仔裤的生产企业应考虑到现今青年女性的喜好和兴趣,增强其腰臀合体性,并提高提臀效果。     

Reinventing the Role of Consumer Research in Today's Open Innovation Ecosystem

Consumer research (CR) has played a key role in the food and beverage industry. Emerging from laboratory product-tests, it has evolved into a corporate testing service that measures the consumer reactions to products/concepts using a wide range of analyses/metrics. We propose that CR transform itself in light of accelerated knowledge expansion, mounting global, and local economic pressure on corporations and changing consumer needs. The transformation moves from its traditional testing into creating profoundly new knowledge of the product and understanding of the corporation's current and future customers. CR's tasks will involve: contributing/expanding science, applying open innovation principles, and driving consumer-centric innovation. We identify seven paradigm shifts that will change CR, namely: a different way of working—from testing to open sourcing; from good corporate citizen to change leader; open new product development (NPD) process; new management roles/cultures; universities and industry, new education curricula, and cooperation; from battle over control to sustainable sharing is winning model (SiW); and the central role of design. This integrative, innovative CR requires the implementation of three recommendations: start the change process now, fine-tune along the way; create a new marketing/CR department; and educate and professionalize. These recommendations provide the blueprint for jump-starting the process and call for immediate actions to deal with the severity of the crises facing the CR profession.     

基于KJ法和Kano模型的风衣产品设计研究

为了对风衣产品进行优化设计,针对消费者需求以及消费者对风衣产品的满意度等问题,运用KJTechnique和卡诺分析法2种研究方法,获取消费者对风衣产品功能的需求构建风衣产品需求清单,再通过问卷调研,得到风衣产品各功能需求归属分类、满意度四分象限散点图以及权重分布。研究结果表明:风衣产品的实用功能需求中,直接影响消费者满意度的是领子、外口袋、门襟等基础款式结构;袖身和底摆的美化功能是能够有效提高消费者满意度的重要设计要点;在风衣产品的面料功能需求上织物抗起毛起球和隔热保温作用非常重要,防静电、透气、防雨防雪的功能面料对提高消费者满意度有正向影响。