A Study on the Method to Examine Factors in Deliciousness at Meals Considering Eating Situations  

Oleh:

Yanagihara, Koji ; Munechika, Masahiko ; Sano, Masataka

Jenis: Article from Proceeding
Dalam koleksi: Asian Network for Quality (ANQ) Congress 2011, Ho Chi Minh City, Vietnam, 27-30 September 2011, page 1-11.
Topik: KanseiQuality; Customer Satisfaction; Quality Of Life
Fulltext: JP05-B_Yanagihara_Fullpaper.pdf (64.62KB)

Isi artikel

Everyone in the food industry pursues deliciousness. The number of people with conditions that deprive them of taste or impose dietary restrictions, such as cancer patients and nursing home residents, has recently increased. Thus, viewing deliciousness from various perspectives to eat has become increasingly important. Factors affecting deliciousness have already been studied. However, they have not revealed what consumers value about eating. This study aims to establish a method to show the factors that affect deliciousness considering the situations. Therefore, we show a structural model for factors in deliciousness and examine various methods of creating eating situations.

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