摘要
为研究消费者的消费心理及其对卷烟产品在感官质量方面的需求差异,为新产品开发和老产品改造提供依据,选取10个牌号的国产烤烟型名优卷烟产品,对符合调研要求的22名消费者进行了感官评吸测试,并利用因子分析法对经过甄别的评吸结果进行了分析。结果表明,利用因子分析法可将原来的12个感官质量属性表达为4个有明确意义的新属性——口感及飘逸性因子、杂气/刺激性因子、香气类型及香气量因子和香气丰富性因子。不同卷烟产品的因子得分大小,能够反映其在该属性方面的特点;因子总得分的大小,能够反映出该卷烟产品的综合感官质量。
To study the difference of smokers＇ consuming mentality and their requirements in terms of sensory quality of cigarette and provide some reference for developing new products and renovating the established ones, the sensory quality of 10 famous brands of domestic cigarette were evaluated by 22 selected consumers, who conformed to the requirements of this investigation, and the examined evaluation results were factor analyzed. The results showed that： the 12 sensory quality attributes in cigarette evaluation could be expressed by 4 new properties with clear significance, namely, factor of mouth feeling and elegancy, factor of offensive odor and irritation, factor of aroma type and quantity and factor of aroma abundance. The score of each factor could reflect the characteristics of respective properties and total score could reflect the general sensory quality of a cigarette.
出处
《烟草科技》
EI
CAS
北大核心
2007年第8期17-20,共4页
Tobacco Science & Technology
关键词
因子分析法
卷烟
感官评吸
Factor analysis
Cigarette
Sensory evaluation
