远近端食物感官因素对消费者食物健康性评估及健康食物选择的影响  

The impacts of proximal and distal food sensory factors on consumers’ perceptions of food healthiness and their choices of healthy foods

作　　者：胡桂梅 严燕[2] 梁雪莹 柳武妹[2] HU Guimei;YAN Yan;LIANG Xueying;LIU Wumei(School of Business Administration,Guangdong University of Finance,Guangzhou 510521,China;School of Management,Lanzhou University,Lanzhou 730000,China)

机构地区：[1]广东金融学院工商管理学院,广州510521 [2]兰州大学管理学院,兰州730000

出　　处：《心理科学进展》2024年第11期1912-1932,共21页Advances in Psychological Science

基　　金：国家自然科学基金面上项目(71832015);广东省哲学社会科学“十四五”规划学科共建项目(GD23XGL042)。

摘　　要：食物“色、香、味”等感官线索是影响人们食物健康性评估和健康食物选择的重要因素,但传统感官因素分类未能充分体现新技术环境下食物感官体验的多样性。在此背景下,可根据感觉器官检测距离(远端vs.近端)以及体验来源(直接vs.间接)将食物感官因素划分为4种类型:近端直接感官因素、近端间接感官因素、远端直接感官因素及远端间接感官因素。这4类感官因素经由不同心理机制对食物健康性评估及健康食物选择产生差异性影响。对于远端感官,直接和间接体验的感官因素均主要通过心理想象模拟及认知加工机制起作用,而对于近端感官,直接体验的感官因素主要通过生理唤醒与大脑奖赏、情绪与记忆产生影响,但间接体验的感官因素则依然需要通过心理想象模拟机制发挥作用。同时,感官加工特质、感官刺激暴露情景及间接体验情景会调节食物感官因素与心理机制间关系,而食物类型与个体特征会调节心理机制和食物健康性评估与健康食物选择间关系。最后,基于以上整合框架提出未来研究方向展望。Sensory cues,such as the color,flavor,and taste of food,play a crucial role in influencing individuals'perceptions of food healthiness and their choices of healthy foods.However,traditional categorizations of sensory factors are insufficient for representing the diversity of food sensory perceptions in the context of new technology.Given this backdrop,food-related sensory factors can be divided into four types based on the distance of sensory organ detection and the nature of the sensory experience:proximal direct,proximal indirect,distal direct,and distal indirect sensory factors.The influence and mechanism of these sensory factors on food healthiness perception and healthy food choices vary.For distal senses,both direct and indirect sensory factors primarily operate through mental imagination,simulation,and cognitive mechanisms.In contrast,for proximal senses,direct sensory factors mainly impact through physiological arousal,brain reward,emotions,and memory,while indirect sensory factors still depend on mental imagination and simulation mechanisms.Additionally,sensory processing characteristics,exposure situations of sensory stimuli,and contexts for indirect experiences moderate the relationship between food sensory factors and psychological mechanisms.Furthermore,the type of food and individual characteristics can moderate the relationship between psychological mechanisms and perceptions of food healthiness and healthy food choices.Finally,future research directions are proposed based on this integrative framework.

关 键 词：远端食物感官因素 近端食物感官因素 直接体验 间接体验 

分 类 号：B849[哲学宗教—应用心理学]