delo diplomskega seminarja
Aleksander Bakračevič (Author), Damijan Mumel (Mentor)

Abstract

Namen pričujoče raziskave je bil ugotoviti, kako vpliva barva embalaže na zaznavanje okusa različnih vrst sira in ali pri tem obstaja razlika med mlajšimi in starejšimi porabniki. Za raziskavo je bila uporabljena eksperimentalna metoda v kombinaciji z ocenjevalno lestvico in vprašalnikom. Sodelovalo je 18 mlajših in 18 starejših preizkušancev. Rezultati so pokazali naslednje: Hipotezo »barva embalaže vpliva na zaznavanje okusa sira« smo potrdili le delno, saj se je statistično pomembna razlika v ocenah okusa sira glede na barvo embalaže pokazala le pri blagem siru. Pri pregledu povprečnih ocen pikantnosti (okusa) sira v različnih barvah embalaže smo ugotovili, da preizkušanci kot bolj pikantnega ocenjujejo sir v rdeči embalaži, kot manj pikantnega pa sir v rumeni in modri embalaži. Hipotezo »barva embalaže močneje vpliva na zaznavanje okusa sira pri mlajših porabnikih« smo zavrnili, saj pri ocenah okusa pikantnega sira v različnih embalažah razlike med starostnima skupinama niso bile statistično pomembne, pri oceni okusa blagega sira pa le pri siru v rumeni embalaži. Pri pregledu povprečnih ocen pikantnosti v različnih starostnih skupinah in različnih embalažah pa smo kljub temu ugotovili, da je barva embalaže bolj vplivala na ocene mlajših, kot starejših preizkušancev. Kar 89% udeležencev raziskave je bilo mnenja, da je za sir pikantnega okusa najprimernejša embalaža rdeče barve, za sir blagega okusa pa so preizkušanci v 64% ocenili kot najprimernejšo embalažo rumene barve. Rezultati so interpretirani glede na spoznanja psihologije zaznavanja in psihologije barv ter glede na rezultate drugih raziskav o vplivu barv na zaznavo okusa izdelkov.

Keywords

embalaža;barve;vpliv;okus;sir;porabniki;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UM EPF - Faculty of Economics and Business
Publisher: [A. Bakračevič]
UDC: 159.937.51
COBISS: 11773468 Link will open in a new window
Views: 1356
Downloads: 218
Average score: 0 (0 votes)
Metadata: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Other data

Secondary language: English
Secondary title: ǂThe ǂcolor of package and its influence on taste perception of cheese
Secondary abstract: The purpose of this research was to determine how the color of the packaging affects the perception of taste of various types of cheese and if there is a difference between younger and older consumers. For the survey, experimental method was used in combination with the rating scale and questionnaire. 18 young and 18 elderly subjects participated in the study. The results showed the following: Hypothesis “color of the packaging will affect the perception of the taste of cheese” was confirmed only partially, because statistically significant difference in perception of cheese taste according to the color of the packaging was obtained only with mild cheese. In reviewing the average score of spiciness (taste) of cheese in different colors packaging, we found that participants rated as more spicy cheese in a red packaging and as less spicy the cheese in yellow and blue packaging. Hypothesis “color of the packaging has stronger influence on the perception of the taste of cheese with younger consumers” was rejected because in the evaluations of taste of spicy cheese in a variety of packages, differences between age groups were not statistically significant. In assessing the taste of mild cheese flavor, there were statistically significant differences obtained only with cheese in a yellow packaging. In reviewing the average score of spiciness in different age groups and different types of packaging, we nevertheless found that the color of the packaging has greater impact on the perception evaluations of younger than older subjects. 89% of study participants had the same opinion - preferred packaging for spicy cheese is red. As the most suitable packaging for mild flavor of cheese, 64% of participants rated yellow packaging. The results are interpreted according to the findings of the psychology of perception and the psychology of color, and according to the results of other studies about the effects of color on the perception of flavor of the product.
Secondary keywords: packaging;colors;perception of flavor;cheese;younger consumers;older consumers;
URN: URN:SI:UM:
Type (COBISS): Final seminar paper
Thesis comment: Univ. v Mariboru, Ekonomsko-poslovna fak.
Pages: 49 str.
ID: 8729446