消费者对有机认证葡萄酒持续购买意愿及影响因素研究

健康意识增强有效驱动了有机产品消费,有机葡萄酒消费也成为重要发展趋势。由于购买葡萄酒消费群体具有差异化特征,有机葡萄酒持续购买意愿成为促进有机葡萄酒产品销售稳定增长的关键。研究采用Credamo见数平台在线问卷调查方法对消费者购买有机葡萄酒持续购买意愿进行调查,发现消费者对于有机葡萄酒的持续购买意愿现状,构建Logstics回归分析模型,分析消费者购买有机葡萄酒的影响因素。研究结果表明,影响消费者持续购买有机葡萄酒的因素有消费者个人的受教育程度、职业特性、产品认知、口感偏好等。从研究结果可以看出,有机葡萄酒产品复购率的增长需要企业精准定位目标市场,创新葡萄酒产品的风味,积极参与葡萄酒赛事活动,采取适当的葡萄酒产品价格策略等,提升有机葡萄酒产品购买的忠诚度。     

自尊及社会地位感知对消费者购买真假奢侈品意愿的影响

针对目前社会仿冒奢侈品消费盛行现象,引入自尊和社会地位感知两个自变量,通过对被试的自尊水平的测定、社会地位感知的启动,以及最后对购买真假奢侈品意愿测量的试验方法,探讨两者对消费者进行真假奢侈品决策的影响。试验结果显示:自尊水平和社会地位感知主效应显著,且交互作用显著。对于低自尊个体,低社会地位感知的比高社会地位感知的更愿意购买仿冒奢侈品;对于高自尊个体,高社会地位感知的比低社会地位感知的更愿意购买仿冒奢侈品。在低社会地位感知的水平下,低自尊水平比高自尊水平更愿意购买仿冒品;在高社会地位感知水平下,高低自尊水平的仿冒奢侈品的购买差异并不显著。     

社交媒体中消费者绿色服装购买意愿分析

为了分析社交媒体传播背景下消费者对绿色服装的购买意愿,在文献查阅的基础上提取社交媒体传播中影响购买意愿的因素,并通过问卷调研的形式调查消费者的认知度与态度、获取信息的方式以及信息内容对绿色服装购买意愿的影响。结果表明:消费者对绿色服装具有较高认知度和购买意愿,但在实际购买与社交媒体平台中却很少关注相关信息。为增加绿色服装购买意愿,建议企业应结合消费者的社交媒体使用状况与信息获取方式制定针对性的传播策略,并在传播信息中强调绿色服装产品的舒适性及性价比,以及给消费者健康和环境保护所带来的实际益处。     

汉服营销路径对消费者购买意愿的影响

为了探究消费者对汉服购买意愿的影响因素,针对互联网时代多媒体融合背景下汉服营销路径与消费者之间的关联,分析不同受众对于汉服购买和推荐意愿的差异性。利用文献研究法和数据分析法,把消费者购买决策流程分成3个阶段,通过对各阶段中汉服消费者购买体验感的影响因素开展问卷调查,运用多元回归分析法,构建各因素与消费者购买意愿之间的回归模型。研究结果表明：吸引消费者对汉服产生基本认知和兴趣可以促进其购买意愿;针对消费者的细分需求提供相应的产品和服务对购买意愿有显著的正向影响;为已购用户提供优质的售后服务也对汉服的购买行为具有积极的促进作用。研究成果不仅可以为汉服品牌在互联网全媒体时代背景下的营销路径提供理论依据,还可以帮助汉服企业引导市场营销方向和战略决策。     

可持续品牌服装购买意愿影响因素模型构建及实证

为了探究消费者对可持续品牌服装购买意愿的形成因素及影响机制,构建了品牌信任、品牌忠诚、自我概念、购买意愿4个变量的理论模型,并提出了相关假设。通过对收集的300份有效问卷进行因子分析,得知各变量有很好的信度和效度,并运用回归模型对研究假设进行检验。研究结果表明:品牌信任对购买意愿呈显著正向影响;品牌忠诚在品牌信任与购买意愿间存在部分中介作用;自我概念起调节作用,影响品牌忠诚形成;有过购买经验的消费者更容易形成品牌忠诚,并转化为购买意愿。最后,基于研究结论对可持续品牌服装提供营销建议。     

国内消费者丝绸购买行为及消费意愿的调查研究

通过对全国100多个城市的1万多名消费者的丝绸消费行为及意愿调查,寻找扩大丝绸消费的途径与对策。首先介绍了凋查的方法、对象及其结构;然后介绍了调查的内容、结果与分析;最后提出：国内消费者的丝绸消费行为存在较大差异;女性公务员、女性教师、高收入者以及年龄较高的是丝绸消费主要群体;我国丝绸市场仍然存在着巨大的消费潜力。因此,增加丝绸品类,改变经营策略和服务方式,加大宣传力度,是丝绸企业及其经营者扩大丝绸销售和刺激丝绸消费的主要途径与对策。     

短视频营销策略对消费者食品购买意愿的影响

通过对已有研究的综合分析和理论概述,本文阐述了短视频营销在食品行业中的运用,以及其对消费者购买意愿的潜在影响机制。通过分析短视频的特点结合消费者的购买意愿,提供优化短视频营销策略,促进食品行业销售。     

婴幼儿服装网络购买意愿影响因素实证分析

基于婴幼儿服装的消费群体更加注重产品安全性、网络购物便捷性、强烈的情感交流,利用实证分析方法探讨婴幼儿服装网络购买意愿的影响因素。以网络消费者为研究对象,分析购买意愿、感知风险、品牌认知、质量风险、隐私风险、网络口碑、营销策略之间的关系。结果表明,购买意愿对感知风险、品牌认知、网络口碑的影响显著;感知风险对隐私风险、质量风险的影响显著;品牌认知对网络口碑的影响不显著;品牌认知对质量风险的影响显著;营销策略对购买意愿的影响显著。文章对婴幼儿服装生产企业网络营销提出建议,为婴幼儿服装电商发展提供参考。     

植物蛋白素肉原料与工艺的研究进展

为缓解肉类供给不足的压力,以营养价值较高的植物蛋白素肉产品替代传统肉类成为食品研究发展的新方向。然而,目前缺少对植物蛋白素肉的产品配方、加工技术、产品品质、消费者态度等的系统综述。因此,该文总结了植物蛋白素肉的组成成分及其对产品品质的影响,分析了植物蛋白素肉在加工过程中所应用的加工技术及在质构、颜色、风味、营养方面的品质现状,进而阐述了植物蛋白素肉的市场接受程度,以期促进植物蛋白素肉科学研究的进一步发展,并促进其产品市场的扩大化。     

婚纱消费者购买偏好及影响因素分析——以北京地区女性为例

在婚纱市场的不断发展和完善中,消费者在其中起到了重要作用。文章研究了婚纱消费者购买偏好对婚纱业的推动作用,并以北京地区婚纱消费者为研究对象,提出婚纱产品描述、炫耀性消费心理、购买经验、婚纱产品知识四个关键影响因素,并通过阅读相关文献提出相关假设。运用问卷调查采集数据,构建了结构方程模型。研究表明,四要素与感知价值之间存在正相关,并与感知风险存在负相关;感知价值与消费者购买偏好之间存在正相关;感知风险与消费者购买偏好之间存在负相关;感知风险与感知价值存在中介作用。根据研究结果,文章提出相应对策。     

植物基仿肉类食品纤维结构设计与评价研究进展

为了减少动物性蛋白食品生产过程对环境的影响,新近开发出的一系列与肉类产品具有相似感官特征的植物基仿肉类食品成为了食品行业的研究热点。本文分析了植物基仿肉类食品快速发展的原因,聚焦于影响这类食品感官品质的关键性因素—纤维结构设计,总结了植物基仿肉类食品纤维结构设计的相关工艺研究进展,介绍了产品纤维结构评价方法。在此基础上,建议我国植物基仿肉类食品的开发要在结合国外优秀技术经验的同时保持中式特色,创新适用于中式烹饪的"仿鲜肉"产品;此外,还应进一步加大对植物基仿肉类食品加工技术中瓶颈问题的研究力度,完善相关标准,加强安全监管,构建具有中国特色的植物基仿肉类食品生产加工体系,促进我国植物基食品新品类的蓬勃发展。     

Flavor challenges in extruded plant-based meat alternatives: A review

Demand for plant-based meat alternatives has increased in recent years due to concerns about health, ethics, the environment, and animal welfare. Nevertheless, the market share of plant-based meat alternatives must increase significantly if they are to support sustainable food production and consumption. Flavor is an important limiting factor of the acceptability and marketability of plant-based meat alternatives. Undesirable chemosensory perceptions, such as a beany flavor, bitter taste, and astringency, are often associated with plant proteins and products that use them. This study reviewed 276 articles to answer the following five research questions: (1) What are the volatile and nonvolatile compounds responsible for off-flavors? (2) What are the mechanisms by which these flavor compounds are generated? (3) What is the influence of thermal extrusion cooking (the primary structuring technique to transform plant proteins into fibrous products that resemble meat in texture) on the flavor characteristics of plant proteins? (4) What techniques are used in measuring the flavor properties of plant-based proteins and products? (5) What strategies can be used to reduce off-flavors and improve the sensory appeal of plant-based meat alternatives? This article comprehensively discusses, for the first time, the flavor issues of plant-based meat alternatives and the technologies available to improve flavor and, ultimately, acceptability.     

Quality perception,purchase intention,and the impact of information on the evaluation of refined Pacific cupped oysters (Crassostrea gigas) by Dutch consumers

BACKGROUND

Oyster refinement using land‐based pond systems is a new activity in the Dutch oyster sector. It increases the oyster's tissue weight and changes its sensorial properties. However, the response of Dutch consumers towards refined oysters is unknown. The research aim was to gain insight into the importance of oyster quality parameters, drivers for oyster consumption, and acceptance of refined oysters by Dutch consumers, taking into account the information given to them about the product and process.

RESULTS

Taste, texture, and odor are the most important oyster quality characteristics for Dutch consumers. The outcome of questionnaires showed that willingness to buy and pay is influenced by factors such as the oysters' country of origin, cultivation area, and flavor profile. Refinement did not affect willingness to buy and pay. Furthermore Dutch consumers seem to have a preference for the flavor profile of refined oysters. Consumer evaluation showed that refined Pacific cupped oysters were perceived as sweeter compared with non‐refined oysters. When information on the cultivation process was disclosed, overall appreciation of refined oysters by consumers increased.

CONCLUSION

New insights in the importance of oyster quality characteristics for Dutch consumers are generated that can be used in the development of refined Pacific cupped oysters. © 2018 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.     

The science of plant-based foods: Constructing next-generation meat,fish, milk,and egg analogs

Consumers are increasingly demanding foods that are more ethical, sustainable and nutritious to improve the health of themselves and the planet. The food industry is currently undergoing a revolution, as both small and large companies pivot toward the creation of a new generation of plant-based products to meet this consumer demand. In particular, there is an emphasis on the production of plant-based foods that mimic those that omnivores are familiar with, such as meat, fish, egg, milk, and their products. The main challenge in this area is to simulate the desirable appearance, texture, flavor, mouthfeel, and functionality of these products using ingredients that are isolated entirely from botanical sources, such as proteins, carbohydrates, and lipids. The molecular, chemical, and physical properties of plant-derived ingredients are usually very different from those of animal-derived ones. It is therefore critical to understand the fundamental properties of plant-derived ingredients and how they can be assembled into structures resembling those found in animal products. This review article provides an overview of the current status of the scientific understanding of plant-based foods and highlights areas where further research is required. In particular, it focuses on the chemical, physical, and functional properties of plant-derived ingredients; the processing operations that can be used to convert these ingredients into food products; and, the science behind the formulation of vegan meat, fish, eggs, and milk alternatives.     

植物基仿肉原料的应用与加工现状

植物基仿肉制品能够满足消费者基本的感官和营养需求,缓解肉类消费增加带来的环保压力,满足消费者对健康、动物福利、性价比和素食的需求,受到市场的持续关注。植物基仿肉制品的感官属性是其重要的品质之一,其原料组成和加工工艺会对产品质地、外观、风味品质产生重要的影响作用。本研究从植物基仿肉产品的加工工艺、原料、配方等角度出发,对植物基仿肉制品原料蛋白、油脂和水分对纤维化蛋白和产品品质的作用进行阐述,并以市场上的典型产品Beyond Meat、Impossible Foods和金字火腿为例,分析了植物牛肉饼所用着色剂、粘结剂和风味物质的来源、分类和功能。最后对植物基仿肉制品存在的问题和发展方向进行总结,以期为植物基仿肉制品的进一步研究与产品品质提升提供支持。     

中国人造植物肉产业的发展现状、驱动机制与前景预测

随着社会发展进步,健康饮食、绿色可持续发展等观念受到广泛认同。相比于传统肉,植物基蛋白肉具有营养丰富、环境友好且节约生产要素等优势,成为当下的研究热点。本研究简要梳理了植物基蛋白肉近年来的国内外研究现状、发展历程,系统介绍了植物基蛋白肉的原料组成、挤压技术以及质量评价方法。最后,总结了植物基蛋白肉研究中现存的主要问题,并结合实际研究进展提出展望。未来,应以深入研究植物基蛋白肉产品的外观、风味、质地等感官特性为主,同时兼顾营养和安全性。高湿挤压技术作为未来发展方向,除调整含水量、挤压温度和其他工艺参数外,还需重点关注冷却模具的改进。     

植物基人造肉的营养特性与食用安全性

为探究市售植物肉的风味特征及像真性,本实验采用固相微萃取法和气相色谱-嗅闻-质谱联用技术,对3类国产植物肉产品及对应种类动物肉产品的挥发性风味物质进行识别和差异分析。在植物鸡肉、植物牛肉、植物猪肉中分别定性检出30,35和30种风味活性物质。仪器测定结合相对气味活度值分析,明确构成三类植物肉的关键风味物质均以醛类物质为主,分别为庚醛（橡胶味、肉脂香）、（E）-2-辛烯醛（清香、肉脂香）、（E）-2-壬烯醛（肉脂香、咸味、酱香）、（E,E）-2,4-癸二烯醛（肉脂香）。此外,植物鸡肉组的关键风味物质还有壬醛（芹菜味）、癸醛（蒜味、酸味）和（E,E）-2,4-壬二烯醛（肉脂香、酱香）;植物牛肉组的关键风味物质还有：癸醛（豆腥味、烤葱香）、乙基麦芽酚（油脂味）、甲基糠基二硫醚（焙烤香）和（E,E）-2,4-壬二烯醛（肉脂香）;植物猪肉组的关键风味物质还有：（E）-2-十一烯醛（煎烤香）、（E,Z）-2,4-癸二烯醛（酱香）和2-乙酰基噻唑（生豆味）。本研究表明醛类物质是组成植物肉整体香气特征的关键呈香物质,加工过程中香辛料风味物质具有掩蔽和模拟作用,为进一步优化和增强植物肉风味特征的像真性提供了理论和数据支持。

     

Key factors influencing the adoption of apparel mobile commerce: an empirical study of Chinese consumers

In recent years, mobile commerce (m-commerce) has experienced an extraordinary growth in China. Apparel brands and retailers envision they will replicate the success they have achieved in traditional electronic commerce via emerging m-commerce. Therefore, understanding of Chinese consumer’s m-commerce adoption behavior has attracted increasing attentions from both marketers and academia. This study aimed to identify the key factors influencing the Chinese consumers’ intentions to use apparel m-commerce. An enhanced consumer’s apparel m-commerce adoption model was developed through integrating the existing e-commerce/m-commerce theories/models (i.e. Theory of Reasoned Action, Technology Acceptance Model, and Diffusion of Innovation Theory). A total of 287 eligible responses were collected via an online questionnaire survey in China. Factor analysis and multiple regression analysis were utilized for data analysis and hypothesis testing. Results show that perceived usefulness, perceived ease-of-use, subjective norm, compatibility, and past non-store shopping experience positively affect the Chinese consumers’ intention to use apparel m-commerce.