新鲜度感知在消费者科学领域受到了最近的考虑,主要是因为它的享乐维度,这被认为会影响消费者的偏好和行为。然而,大多数研究认为新鲜度是食品和饮料产品的多感官属性,而没有研究手头的认知机制。在本次审查中,我们对新鲜度的看法略有不同。我们专注于(i)支持新鲜度感知的多感觉整合过程,以及(Ii)影响消费者对产品新鲜度的明确归属的自上而下的因素。要做到这一点,我们利用最近关于风味感知的认知基础的文献作为启发式方法,以更好地表征特定情况下饮料的新鲜度感知机制。我们认为缺乏对特定味道的考虑,比如新鲜度,导致对不同类型的风味表示的内容和结构缺乏共识。然后我们丰富了这些理论分析,回顾了风味感知的认知机制:从多感官整合过程到自上而下因素的影响(例如,注意和语义)。我们得出的结论是,与风味相似,新鲜度感知的特征是混合内容,感性和语义,但是这种新鲜度比风味具有更高的特异性。特别是,与味道相反,新鲜度的特征在于特定的功能(例如,缓解口咽症状),并且在每个感官贡献者的权重方面可能与风味不同,以及它的主观位置。最后,我们提供了一个全面的认知机制模型,这些机制是新鲜度感知的基础。该模型为进一步对特定风味实例进行实证研究铺平了道路,并将促进食品和饮料认知领域的进步。
Freshness perception has received recent consideration in the field of consumer science mainly because of its hedonic dimension, which is assumed to influence consumers\' preference and behavior. However, most studies have considered freshness as a multisensory attribute of food and beverage products without investigating the cognitive mechanisms at hand. In the present review, we endorse a slightly different perspective on freshness. We focus on (i) the multisensory integration processes that underpin freshness perception, and (ii) the top-down factors that influence the explicit attribution of freshness to a product by consumers. To do so, we exploit the recent literature on the cognitive underpinnings of flavor perception as a heuristic to better characterize the mechanisms of freshness perception in the particular
case of beverages. We argue that the lack of consideration of particular instances of flavor, such as freshness, has resulted in a lack of consensus about the content and structure of different types of
flavor representations. We then enrich these theoretical analyses, with a review of the cognitive mechanisms of
flavor perception: from multisensory integration processes to the influence of top-down factors (e.g., attentional and semantic). We conclude that similarly to flavor, freshness perception is characterized by hybrid content, both perceptual and semantic, but that freshness has a higher-degree of specificity than
flavor. In particular, contrary to
flavor, freshness is characterized by specific functions (e.g., alleviation of oropharyngeal symptoms) and likely differs from flavor with respect to the weighting of each sensory contributor, as well as to its subjective location. Finally, we provide a comprehensive model of the cognitive mechanisms that underlie freshness perception. This model paves the way for further empirical research on particular instances of flavor, and will enable advances in the field of food and beverage cognition.