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开放式提问调查在食品研究与开发中的研究现状

单冰淇 刘松昱 王春光 游睿晗 宋昊 钟葵 史波林 朱保庆

单冰淇,刘松昱,王春光,等. 开放式提问调查在食品研究与开发中的研究现状[J]. 食品工业科技,2022,43(12):468−474. doi:  10.13386/j.issn1002-0306.2021070201
引用本文: 单冰淇,刘松昱,王春光,等. 开放式提问调查在食品研究与开发中的研究现状[J]. 食品工业科技,2022,43(12):468−474. doi:  10.13386/j.issn1002-0306.2021070201
SHAN Bingqi, LIU Songyu, WANG Chunguang, et al. Current Research Status of Open-ended Questions in Food Research and Development[J]. Science and Technology of Food Industry, 2022, 43(12): 468−474. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021070201
Citation: SHAN Bingqi, LIU Songyu, WANG Chunguang, et al. Current Research Status of Open-ended Questions in Food Research and Development[J]. Science and Technology of Food Industry, 2022, 43(12): 468−474. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021070201

开放式提问调查在食品研究与开发中的研究现状

doi: 10.13386/j.issn1002-0306.2021070201
基金项目: 北京市自然科学基金面上项目(6192017);北京林业大学2020年教育教学研究一般项目(BJFU2020JY036);国家市场监管总局科技计划项目(2019MK117);新疆建设兵团科技公关重点研发项目:阿克苏苹果多维特征信息与防伪智能推送系统研发(2018AB042)。
详细信息
    作者简介:

    单冰淇(1996−),女,硕士研究生,研究方向:食品风味化学,E-mail:shanbingqi1997@163.com

    通讯作者:

    史波林(1981−),男,博士,副研究员,研究方向:食品感官分析,E-mail:shibl@cnis.ac.cn

    朱保庆(1982−),男,博士,副教授,研究方向:食品感官分析、食品风味化学、食品生物技术,E-mail:zhubaoqing@bjfu.edu.cn

  • 中图分类号: TS207.3

Current Research Status of Open-ended Questions in Food Research and Development

  • 摘要: 开放式提问调查(Open-ended questions)应用于食品感官分析中,一般要求评价人员用自己的语言描述产品,旨在理解消费者对产品主要特征的感知;也可以结合喜好度调查,探究影响消费者喜好和购买意向的因素。本文主要介绍了开放式提问调查的定义、实施、数据预处理、数据分析、在食品研究中的应用、此方法的优势和局限性以及与其他快速感官分析方法的比较,并展望这一方法的发展前景,以期对需要进行产品感官分析的企业或相关领域科学研究人员提供借鉴。
  • 图  1  调查问卷示例图

    Figure  1.  Example of survey questionnaire

    图  2  处理开放式提问调查数据的一般步骤

    Figure  2.  General steps for processing open-ended questions

    注:改编自参考文献[36]。

    表  1  开放式提问调查在食品饮料中的应用

    Table  1.   Application of open-ended questions in food and beverage

    食品类别样品评价人员数量参考文献
    乳制品8种香草牛奶甜点
    6种巧克力牛奶甜点
    6种巧克力牛奶甜点
    2种蓝奶酪
    n=80
    n=75
    n=50
    n=153
    [11]
    [18]
    [15]
    [16]
    水果及其制品6种金苹果
    5种桃子果酱
    n=87
    n=95
    [12]
    [37]
    咖啡及酒类6种咖啡
    4种红酒
    n=96
    n=60
    [38]
    [39]
    巧克力及其制品6种巧克力
    4种巧克力
    n=119
    n=77
    [40]
    [41]
    蛋制品13种蛋黄酱n=165[9]
    肉制品10种熏肉n=147[17]
    水产制品8种三文鱼n=120[42]
    注:分类参考《食品生产许可分类目录》(国家市场监督管理总局公告2020年第8号)。
    下载: 导出CSV

    表  2  开放式提问调查不同阶段的优缺点

    Table  2.   Advantages and disadvantages of of open-ended questions at different stages

    阶段优点缺点
    实施中•开展实验任务成本较低,操作说明简单易懂;
    •评价人员回答题目时自由、开放,不受参考选项的干扰;
    •完成任务所需时间较短,速度较快。
    •评价人员在完成过程中可能出现思路受限的情况,尤其是回答词语联想问题的时候;
    •样品间的相似性如果太高可能会造成评价人员的疲劳,导致收集的信息不准;
    •评价人员是口头回答时需要感官分析师做好记录。
    文本预处理•在评价人员的描述中发现新的看法及观点;
    •结合使用文本处理软件可以高效处理原始文本信息。
    •评价人员的表述不准确时需要研究人员手动分析语句,耗时费力;
    •评价人员使用其他语种时,需要邀请精通语言和熟悉当地文化的研究人员进行分析。
    数据分析与
    实验结果
    •与多元统计方法结合使用可使数据结果可视化;
    •与传统分析方法得到的结果具有一致性;
    •可以从消费者角度获得对产品的真实感受,对产品的开发
    和改进提供参考;
    •可用于比较不同消费者的实验结果,探究引起差异的原因。
    •不如传统定量描述性分析方法精确;
    •不能识别产品感官品质方面的细微差别。
    注:改编自参考文献[36]。
    下载: 导出CSV
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  • 收稿日期:  2021-07-19
  • 网络出版日期:  2022-06-08
  • 刊出日期:  2022-06-08

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