收藏切换
Correlation analysis between consumer preferences and emotional responses for the commercialized pure milk products
收藏切换
Kui ZHONG1, 2, Ting WEN3, Zhi-Cong AN3, Bo-Lin SHI1, 2, Hou-Yin WANG1, 2, Hong-Liang LI3, Lei ZHAO1, 2, *
Journal of Food Safety & Quality | 2026, 17(5) : 178 - 186
Less
收藏切换
Journal of Food Safety & Quality | 2026, 17(5): 178-186
• Special Topic: Food Quality Analysis and Evaluation •
Correlation analysis between consumer preferences and emotional responses for the commercialized pure milk products
Full
Kui ZHONG1, 2, Ting WEN3, Zhi-Cong AN3, Bo-Lin SHI1, 2, Hou-Yin WANG1, 2, Hong-Liang LI3, Lei ZHAO1, 2, *
Affiliations
  • 1.Agriculture and Biotechnology Standardization Sub-institute, China National Institute of Standardization, Beijing 102200, China
  • 2.Key Laboratory of Food Sensory Analysis, State Administration for Market Regulation, Beijing 102200, China
  • 3.Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 750336, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20251117004
Outline
收藏切换
Objective

To explore the consumer preferences for different types of pure milk products and their relationship with emotional responses they trigger.

Methods

The 9-point hedonic scale and the previously established pure dairy product emotion scale (PDPES) were used in this study. Cluster analysis, correlation analysis,multiple factor analysis and partial least squares analysis were also used to study preferences and emotional responses to 6 kinds of pure milk products.

Results

Consumer preferences for different types of pure milk products differed significantly, with lactose-hydrolyzed milk and organic milk being more favored by consumers (P<0.05). Gender and age had no significant influence on pure milk consumer preferences (P>0.05). The 6 kinds of pure milk products showed significant differences in most emotional responses across the 3 dimensions: Property cognition, acceptance appraisal and neutral property cognition (P<0.05). Lactose-hydrolyzed milk, organic milk and pasteurized milk elicited stronger emotional responses. Partial least squares analysis showed that consumer preference for pure milk product was most strongly associated with the factor of acceptance appraisal, and the key emotional characteristics affecting differences in consumer preference were property cognition and acceptance appraisal.

Conclusion

This study identifies differences in preferences for different types of pure milk and their associated typical emotional characteristic indicators, providing a theoretical basis and data support for future product sensory claims, formula upgrades and consumer insights.

pure milk products  /  consumer preferences  /  emotional response  /  emotion scale  /  correlation
钟葵, 温烃, 安志丛, 史波林, 汪厚银, 李洪亮, 赵镭. 商业化纯牛奶的消费喜好与情绪响应的关联分析. 食品安全质量检测学报, 2026 , 17 (5) : 178 -186 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20251117004
Kui ZHONG, Ting WEN, Zhi-Cong AN, Bo-Lin SHI, Hou-Yin WANG, Hong-Liang LI, Lei ZHAO. Correlation analysis between consumer preferences and emotional responses for the commercialized pure milk products[J]. Journal of Food Safety & Quality, 2026 , 17 (5) : 178 -186 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20251117004
Year 2026 volume 17 Issue 5
5
1
Cite this Article
BibTeX
Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20251117004
  • Receive Date:2025-11-17
  • Online Date:2026-11-05
Article Data
Affiliations
History
  • Received:2025-11-17
Funding
Affiliations
    1.Agriculture and Biotechnology Standardization Sub-institute, China National Institute of Standardization, Beijing 102200, China
    2.Key Laboratory of Food Sensory Analysis, State Administration for Market Regulation, Beijing 102200, China
    3.Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 750336, China
References
Share
https://castjournals.cast.org.cn/joweb/spaq/EN/10.19812/j.cnki.jfsq11-5956/ts.20251117004
Share to
QR

Scan QR to access full text

Cite this article
BibTeX
Citations
表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
关闭全屏
  • BibTeX
  • EndNote
  • RefWorks
  • TxT