TW201308222A - On-line food evaluation system - Google Patents
On-line food evaluation system Download PDFInfo
- Publication number
- TW201308222A TW201308222A TW100128014A TW100128014A TW201308222A TW 201308222 A TW201308222 A TW 201308222A TW 100128014 A TW100128014 A TW 100128014A TW 100128014 A TW100128014 A TW 100128014A TW 201308222 A TW201308222 A TW 201308222A
- Authority
- TW
- Taiwan
- Prior art keywords
- evaluation
- food
- questionnaire
- application server
- taste
- Prior art date
Links
Landscapes
- Management, Administration, Business Operations System, And Electronic Commerce (AREA)
Abstract
Description
本發明係有關一種品評系統，特別是關於一種食品品評系統。The present invention relates to a tasting system, and more particularly to a food tasting system.
打從一開始，人類便很喜愛表達自己的意見。不論他們是否住在一個自由的世界中，人類都會找出方法對於他們所關心的議題表達他們的贊同感或加以指責。不論話題是些什麼，從政治、宗教、流行、運動到食品，總是有人會發表他或她的意見。這個意見可能會引發來自另一個人的另一種相反意見或是贊同意見，這就是自由世界的基礎。From the very beginning, humans are very fond of expressing their opinions. Whether or not they live in a free world, humans will find ways to express their sympathy or blame on the issues they care about. Regardless of the topic, from politics, religion, fashion, sports to food, someone will always express his or her opinion. This opinion may lead to another opposite opinion or endorsement from another person, which is the basis of the free world.
一般傳統食品品評方式包含有電話訪問、網路市場調查與面訪等方式。其中電話訪問與面訪因為都需要訪問者實際挨家挨戶去進行訪問，實在太耗費人力。另對於網路市場調查而言，如第1圖所示，個人、企業或廠商通常都會藉由網站10顯示出各種他們想要提出的問題，以對普羅大眾進行調查，例如「您認為該商品的合理價位是多少」、「您過去購買類似商品的預算是多少」、「您是否吃過乳酸菌發酵加工的肉製食品」。一般市民只要使用自己的電腦12，與網站10進行連線，並於網站10上填寫問題後送出，則提出問題者便可依據統計到的資料去進行估測與分析，以達到調查之目的。但對於現在的網路調查方式之問題，由於問題都是由廠商主觀性地設計，可將消費者的回答導向某一主觀面，且調查後也沒有食品專家從旁給予專業想法，所以問題設計不夠客觀，無法有效評量出消費市場真正受歡迎的食品。The general traditional food evaluation methods include telephone interviews, online market surveys and face-to-face interviews. Among them, telephone interviews and face-to-face interviews are too labor-intensive because they require visitors to go door-to-door. In addition, for the online market survey, as shown in Figure 1, individuals, companies, or vendors usually display various questions they want to ask through the website 10 to investigate the general public, such as "You think the product What is the reasonable price?" "What is the budget for your purchase of similar products in the past?" "Would you eat the meat products that have been fermented by lactic acid bacteria?" As long as the general public uses their own computer 12 to connect with the website 10 and fill in the questions on the website 10, the problem can be estimated and analyzed based on the statistical information to achieve the purpose of the investigation. However, for the current problem of online survey methods, because the problems are subjectively designed by the manufacturers, the consumers' responses can be directed to a certain subjective aspect, and no food experts give professional ideas from the side after the investigation, so the problem design Not objective enough to effectively measure the truly popular food in the consumer market.
因此，本發明係在針對上述之問題，提出一種食品品評系統，以解決習知所產生的問題。Accordingly, the present invention has been made in view of the above problems, and a food evaluation system is proposed to solve the problems arising from the conventional problems.
本發明之主要目的，在於提供一種食品品評系統，其係利用良好作業規範官能品評(GMP sensory evaluation)之方式，設計品評測驗問卷，以對食品進行客觀之品質鑑定，同時提供給使用者一相對於大眾之品評相似度，讓使用者瞭解自己對食品的喜好是否與大眾相同。The main object of the present invention is to provide a food quality evaluation system, which utilizes a GMP sensory evaluation method to design a product evaluation questionnaire to objectively identify the food and provide the user with a relative The similarity of the public's taste, let users know whether their preference for food is the same as the public.
本發明之另一目的，在於提供一種食品品評系統，其係將數位品評者的答案卷進行分析，以得到一統計資料，並將其傳給學界或業界的專家，供其評估後，廠商可取得一評估報告，並藉此建立食品品牌、調整食品定價、暢通食品行銷，為優良食品建立口碑，同時使不良食品從市場中漸漸沒落。Another object of the present invention is to provide a food quality evaluation system, which analyzes an answer volume of a digital reviewer to obtain a statistical data and transmits it to an expert in the academic or industry for evaluation. Obtain an evaluation report, and use this to establish food brands, adjust food pricing, and smooth food marketing, build a reputation for good food, and at the same time make bad foods gradually decline from the market.
為達上述目的，本發明提供一種食品品評系統，包含一品評網站，其係透過一應用伺服器連結一問卷資料庫，此資料庫存有至少一種食品對應之至少一種品評測驗問卷，此測驗問卷係依據良好作業規範官能品評設計之。在使用者電腦透過網際網路連線至品評網站時，應用伺服器從問卷資料庫提供品評測驗問卷，給操作使用者電腦之至少一品評者於網站上填寫，品評測驗問卷被填寫完後，成為一品評答案卷，應用伺服器依據良好作業規範官能品評分析上述答案卷，以得到品評者對應之一感官指標能力、一相對於大眾之品評相似度與一偏好食品，並將其提供於品評網站上。In order to achieve the above objective, the present invention provides a food evaluation system, comprising a website for evaluating, by an application server, a questionnaire database, the data inventory having at least one product corresponding to at least one product evaluation questionnaire, the test questionnaire Designed according to good practice specifications. When the user computer connects to the evaluation website through the Internet, the application server provides a product evaluation questionnaire from the questionnaire database, and at least one reviewer of the operation user computer fills in the website, and the product evaluation questionnaire is filled in, and becomes A review of the answer volume, the application server analyzes the above answer volume according to the good practice specification functional evaluation, to obtain the sensory indicator ability corresponding to one of the taste indicators, a similarity to the public and a preference food, and provide it to the evaluation website. on.
當品評者為複數位時，應用伺服器更將品評答案卷之答案進行統計分析，以得到一品評統計結果，進而將品評統計結果及其對應之品評問卷透過網際網路傳送至一專家主機中。When the reviewer is in the plural, the application server further analyzes the answer of the evaluation answer volume to obtain a review result, and then transmits the evaluation result and the corresponding evaluation questionnaire to the expert host through the Internet. .
茲為使 貴審查委員對本發明之結構特徵及所達成之功效更有進一步之瞭解與認識，謹佐以較佳之實施例圖及配合詳細之說明，說明如後：For a better understanding and understanding of the structural features and the achievable effects of the present invention, please refer to the preferred embodiment and the detailed description.
食品是所有商品中對人體感官接觸最多元化的產品，它牽涉到色、香、味、口感、質地及生理、心理等多層面的調合性。所以「官能品評」對食品業而言，是一種很重要的工具，它是透過一定的人及有效品評人數，以身體的感官來進行客觀的、有系統的品質鑑定工作，並將資料整理建檔供參考。Food is the most diversified product of all kinds of products for human sensory contact. It involves the multi-faceted blending of color, aroma, taste, taste, texture and physiology and psychology. Therefore, "Functional Review" is an important tool for the food industry. It conducts objective and systematic quality appraisal with the senses of the body through a certain number of people and effective evaluations, and organizes the data. File for reference.
工業化量產的食品要具有色香味及質感、符合消費者期待的功能、美觀、使用方便、耐保存、美味可口、使用後還想再買、價格公道、前後批品質一致、品質高級。由於在產品販賣期間內需具備這麼多特性，所以在產品的研發過程中原料、包材、製程及試製品保存試驗等等均須有嚴謹的技術性品質評鑑。而這些特性，在消費者的立場他們是直接以自己的感官(含牙齒應力及聽覺)，來評鑑要不要購買或繼續購買的決定性因素，所以食品的研發及生產，自然要以官能品評來做品質評鑑，才會符合消費者需求。Industrialized mass-produced foods should have color, flavor and texture, meet the expectations of consumers, be beautiful, easy to use, resistant to preservation, delicious, and want to be bought again after use. The price is fair, the quality of the batch is consistent, and the quality is high. Due to the need to have so many characteristics during the product sales period, the raw materials, packaging materials, process and prototype storage tests, etc., must have rigorous technical quality evaluation during the product development process. These characteristics, in the consumer's position, they directly use their own senses (including dental stress and hearing) to evaluate the decisive factors of whether to buy or continue to buy, so the development and production of food, naturally with functional evaluation Quality assessment will meet the needs of consumers.
本發明乃利用良好作業規範官能品評(GMP sensory evaluation)之方式，設計品評測驗問卷，以對食品進行客觀之品質鑑定，以下請參閱第2圖。The present invention utilizes a GMP sensory evaluation method to design a product evaluation questionnaire for objective quality identification of foods. Please refer to FIG. 2 below.
本發明之食品品評系統14係與一使用者電腦16連線，此使用者電腦16亦可用可上網之智慧型手機取代。本發明包含一品評網站18，其係透過網際網路20與使用者電腦16進行連線，並連接一應用伺服器22。應用伺服器22連接一問卷資料庫24、一答案卷資料庫26與一影音資料庫28。問卷資料庫24存有至少一種食品對應之至少一種品評測驗問卷，品評測驗問卷係依據良好作業規範官能品評設計之。品評測驗問卷包含由良好作業規範官能品評設計之複數感官問題項目、至少一廠商問題項目與品評者之個人資料，廠商問題項目舉例為：「您認為該商品的合理價位是多少」、「您過去購買類似商品的預算是多少」、「該商品上市後，您是否會購買」；個人資料包含品評者之姓名、性別、教育程度、職業類別、婚姻狀況、平均年收入、家庭成員數與是否育有子女。品評測驗問卷之測驗種類可為一般型測驗、比較型測驗、名次排選型測驗或喜好勾選型測驗。The food evaluation system 14 of the present invention is connected to a user computer 16, which can also be replaced by a smart phone with internet access. The present invention includes a review website 18 that is connected to the user computer 16 via the Internet 20 and to an application server 22. The application server 22 is connected to a questionnaire database 24, an answer volume database 26 and a video library 28. The questionnaire database 24 has at least one product evaluation questionnaire corresponding to at least one food, and the product evaluation questionnaire is designed according to the functional specification of the good operation specification. The product evaluation questionnaire contains the complex sensory problem items designed by the Good Practice Specification, the at least one manufacturer's problem item and the personal data of the reviewer. The manufacturer's question item is: “What do you think is the reasonable price of the product?” What is the budget for purchasing similar products?” “Will the product be purchased after the product is listed?” The personal data includes the name, gender, education level, occupational category, marital status, average annual income, number of family members, and whether or not the product is evaluated. Have children. The test type of the product evaluation questionnaire may be a general type test, a comparative type test, a ranking type test or a favorite check type test.
當品評測驗問卷之測驗種類為一般型測驗時，品評測驗問卷係為一種食品對應之，且上述感官問題項目係分別為味覺精準項、香氣靈敏項、味道分辨項、口感咀嚼項與外觀美觀項，若以題目示例，則分別為「請問本產品的味道微酸偏苦」、「請問本產品聞起來有何果香味道」、「請問本產品喝起來的味道微酸偏甜」、「本產品果粒與果汁的分布比例適切，飲用時口感相當滑順」、「本產品瓶裝造型曲線流暢」。當品評測驗問卷之測驗種類為比較型測驗、名次排選型測驗或喜好勾選型測驗時，品評測驗問卷係為至少二種食品對應之，且上述感官問題項目則分別為商品分辨項、喜愛香氣項、喜愛味道項、喜愛口感項與喜愛外觀項。若以比較型測驗及三種食品為例，商品分辨項、喜愛香氣項、喜愛味道項、喜愛口感項與喜愛外觀項以題目示例，則分別為「您認為哪兩樣產品是相同的」、「請點選您最喜歡的香氣」、「請點選您最喜歡的味道」、「請點選您最喜歡的口感」、「請點選您最喜歡的外觀」。When the test type of the product evaluation questionnaire is a general type test, the product evaluation questionnaire is a kind of food corresponding, and the above sensory problem items are taste sensitive items, aroma sensitive items, taste distinguishing items, taste chewing items and appearance items. If the example of the title is used, it is "I would like to ask if the taste of this product is slightly bitter", "Why do you smell this product?" "Please let this product taste slightly sweet and sour", "This is a sweet taste." The distribution ratio of fruit and juice is appropriate, and the taste is quite smooth when drinking." "The bottle shape curve of this product is smooth." When the test type of the product evaluation questionnaire is a comparative test, a ranking test, or a favorite check test, the product evaluation questionnaire is corresponding to at least two kinds of foods, and the sensory problem items are respectively product classification items and favorite Aroma items, favorite taste items, favorite taste items and favorite items. For example, if the comparison test and the three foods are used as examples, the product identification item, the favorite fragrance item, the favorite taste item, the favorite taste item and the favorite appearance item are examples of the title, respectively, "Which two products do you think are the same?" Click on your favorite aroma, "Please select your favorite taste", "Please click on your favorite taste", "Please click on your favorite look".
在使用者電腦16透過網際網路20連線至品評網站18時，應用伺服器22從問卷資料庫24提供品評測驗問卷，給操作使用者電腦16之至少一品評者於品評網站18上填寫，品評測驗問卷被填寫完後，成為一品評答案卷，應用伺服器22更將品評答案卷存入答案卷資料庫26中。此外，應用伺服器22依據良好作業規範官能品評分析品評答案卷，以得到品評者對應之一感官指標能力、一相對於大眾之品評相似度與一偏好食品，並將其提供於品評網站18上。感官指標能力包含複數指標度，即為味覺精準度、香氣靈敏度、味道分辨度、口感咀嚼度與視覺鑑定度，其係分別對應味覺精準項、香氣靈敏項、味道分辨項、口感咀嚼項與外觀美觀項，或對應商品分辨項、喜愛香氣項、喜愛味道項、喜愛口感項與喜愛外觀項。偏好食品則分別為好喝飲品、在地美食、烘焙糕點或休閒零嘴四種。When the user computer 16 is connected to the evaluation website 18 via the Internet 20, the application server 22 provides a product evaluation questionnaire from the questionnaire database 24, and at least one reviewer of the operation user computer 16 fills in the evaluation website 18, and the evaluation is performed. After the test questionnaire is filled out, it becomes a review answer volume, and the application server 22 further stores the evaluation answer volume in the answer volume database 26. In addition, the application server 22 analyzes the answer volume according to the good work specification functional evaluation, and obtains one of the sensory indicator capabilities corresponding to the taster, a similarity with the public and a preference food, and provides it on the evaluation website 18. . The sensory index ability includes the complex index degree, namely the taste precision, the aroma sensitivity, the taste resolution, the mouth chewing degree and the visual identification degree, which correspond to the taste precision item, the aroma sensitive item, the taste distinguishing item, the mouthfeel chewing item and the appearance respectively. An aesthetic item, or a product item, a favorite item, a favorite item, a favorite item, and a favorite item. Preferred foods are four types: good drinks, local food, baked pastries or casual snacks.
品評者可將自己的品評過程上傳至影音資料庫28，使其存有品評者之品評過程影音檔，應用伺服器22從影音資料庫28提供上述影音檔之內容於品評網站18上顯示。The reviewer can upload his or her own evaluation process to the audio-visual database 28, so that the reviewer's evaluation process video file is stored, and the application server 22 provides the content of the audio-visual file from the audio-visual library 28 to be displayed on the evaluation website 18.
以下介紹整個系統運作流程。當答案卷資料庫26已存有複數位品評者之品評答案卷時，有作為品評者之另一試民者已品評一種食品，並前來操作使用者電腦16，並連線至品評網站18，並於此品評網站18上建立一帳號，且此試民者之前已連線至品評網站18填寫品評問卷許多次之記錄。The following describes the entire system operation process. When the answer volume database 26 already has a review score for the multiple reviewers, another tester who has been a reviewer has evaluated a food and came to operate the user's computer 16 and connected to the evaluation website 18 And an account is created on the evaluation website 18, and the tester has previously connected to the evaluation website 18 to fill in the record of the evaluation questionnaire many times.
接著，應用伺服器22從問卷資料庫24提供品評測驗問卷，給此試民者填寫感官問題項目、廠商問題項目與個人資料，填寫完後，便得到品評答案卷。再來，應用伺服器22分析品評答案卷之答案，取得感官指標能力，並同時將此答案與答案卷資料庫26之的品評答案卷比較後，得到此試民者對應之一相對於大眾之品評相似度，讓試民者瞭解自己對食品的喜好是否與大眾相同。此外，由於此試民者之前已有多次填寫品評問卷之記錄，因此應用伺服器22綜合前些次之記錄，可得到該試民者對應之一偏好食品。應用伺服器22將上述感官指標能力、相對於大眾之品評相似度與偏好食品提供於品評網站18上顯示之。最後應用伺服器22將品評答案卷存入答案卷資料庫26中。Next, the application server 22 provides a product evaluation questionnaire from the questionnaire database 24, and fills in the sensory problem item, the manufacturer problem item, and the personal data to the test participant. After completing the test, the answer answer volume is obtained. Then, the application server 22 analyzes the answer to the evaluation answer volume, obtains the sensory index capability, and at the same time compares the answer with the answer answer volume of the answer volume database 26, and obtains one of the tester's correspondence with respect to the public. Evaluate the similarity and let the testers know whether their preference for food is the same as that of the public. In addition, since the tester has previously filled in the records of the evaluation questionnaires many times, the application server 22 synthesizes the previous records to obtain one of the preference foods corresponding to the test subject. The application server 22 provides the above-mentioned sensory index capability, the similarity evaluation with respect to the public, and the preferred food on the evaluation website 18. Finally, the application server 22 stores the evaluation answer volume in the answer volume database 26.
感官指標能力係以下列規則得之：於初始時，每一品評者於每一指標度具有一基本點數，如10點，並在填完每一感官問題項目後，分別於每一指標度增加一第一點數，如2點。另在每一品評者之感官問題項目之答案與其他品評者之比例最高之答案為相同時，係於對應之指標度增加一第二點數，如1點。例如上述試民者在味覺精準項與其他品評者之比例最高之答案為相同，則可在味覺精準度上得到1點。還有，應用伺服器22對應味覺精準項會預設一正確答案，當應用伺服器22利用正確答案偵測出試民者之味覺精準項之答案為錯誤時，係於試民者之味覺精準度扣減一第三點數，如2點，直到試民者之味覺精準度之所有點數被扣完為止。The sensory index ability is obtained by the following rules: At the initial stage, each taster has a basic number of points for each indicator, such as 10 points, and after each item of sensory problems is filled, each indicator is increased. A first point, such as 2 points. In addition, when the answer to the question of the sensory problem item of each evaluator is the same as the answer with the highest rating of other evaluators, the corresponding index is increased by a second point, such as 1 point. For example, the above-mentioned testers have the same answer with the highest ratio of taste sensitivity to other tasters, and can get 1 point in taste accuracy. In addition, the application server 22 presets a correct answer corresponding to the taste sensitive item, and when the application server 22 uses the correct answer to detect the answer of the taste candidate of the tester is wrong, the taste of the tester is accurate. Decrease a third point, such as 2 points, until all the points of the taste of the tester are deducted.
上述試民者更可將自己品評食品的過程上傳到影音資料庫28，使其存有品評過程影音檔，應用伺服器22從影音資料庫28提供上述影音檔之內容於品評網站18上顯示，並給其他品評者觀看。The tester can upload the process of evaluating the food to the video library 28 to store the video file of the evaluation process, and the application server 22 provides the content of the video file from the video library 28 to be displayed on the evaluation website 18. And watch it for other reviewers.
以下繼續介紹本發明之第二實施例，請參閱第3圖。第二實施例與第一實施例差別在於，第二實施例多了一試民幣資料庫29，其係與應用伺服器22連接。由於品評網站18在品評者登入時便設有品評者之帳號，且試民幣資料庫29內存有與此帳號對應之試民帳戶，在品評者填寫完品評測驗問卷後，為鼓勵品評者多次參與品評活動，應用伺服器22係於試民帳戶增加試民幣，以供此品評者於新鮮超市購物之用。The second embodiment of the present invention will be further described below, see Fig. 3. The second embodiment differs from the first embodiment in that the second embodiment has a trial currency library 29 connected to the application server 22. Since the evaluation website 18 has the account of the reviewer when the reviewer logs in, and the trial account database corresponding to the account is stored in the test currency database 29, after the taste reviewer fills out the test evaluation questionnaire, the encouragement reviewer has more In the second part of the evaluation activity, the application server 22 is added to the trial account to increase the trial currency for the reviewer to use in the fresh supermarket shopping.
當答案卷資料庫26已存有複數位品評者之複數品評答案卷時，應用伺服器22更將品評答案卷之答案進行統計分析，以得到一品評統計結果，進而將其透過網際網路20傳送至一廠商主機中30，供食品廠商參考。同時，將品評統計結果及其對應之品評測驗問卷透過網際網路20傳送至一專家主機32中，供學界或業界之專家檢視之。在專家評估後，可回傳一評估報告，進而使廠商取得之，廠商在取得評估報告、品評統計結果及其對應之品評測驗問卷，便可藉此建立食品品牌、調整食品定價、暢通食品行銷，給優良食品賦予好評標章，讓優良食品在新鮮超市及各大實體通路販賣，以建立口碑，同時使不良食品從市場中漸漸式微沒落。When the answer volume database 26 has stored a plurality of review scores of the plurality of reviewers, the application server 22 further analyzes the answers of the review answer volumes to obtain a review result, and then passes the Internet 20 Transfer to a manufacturer's host 30 for reference by food manufacturers. At the same time, the evaluation results and the corresponding product evaluation questionnaires are transmitted through the Internet 20 to an expert host 32 for review by academics or industry experts. After the expert assessment, an evaluation report can be returned, which in turn enables the manufacturer to obtain the evaluation report, the evaluation results and the corresponding product evaluation questionnaire, so as to establish a food brand, adjust food pricing, and smooth food marketing. To give good food a favorable label, so that good food can be sold in fresh supermarkets and major entities to establish a reputation, and at the same time make bad food gradually decline from the market.
綜上所述，本發明利用良好作業規範官能品評之方式，設計品評測驗問卷，以對食品進行客觀之品質鑑定，進而為優良食品打造行銷通路，以造福社會大眾。In summary, the present invention utilizes a good practice specification functional evaluation method, and a design product evaluation questionnaire to objectively identify the food, thereby creating a marketing channel for the excellent food to benefit the public.
以上所述者，僅為本發明一較佳實施例而已，並非用來限定本發明實施之範圍，故舉凡依本發明申請專利範圍所述之形狀、構造、特徵及精神所為之均等變化與修飾，均應包括於本發明之申請專利範圍內。The above is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention, so that the shapes, structures, features, and spirits described in the claims of the present invention are equally varied and modified. All should be included in the scope of the patent application of the present invention.
10．．．網站10. . . website
12．．．電腦12. . . computer
14．．．食品品評系統14. . . Food evaluation system
16．．．使用者電腦16. . . User computer
18．．．品評網站18. . . Evaluation website
20．．．網際網路20. . . Internet
22．．．應用伺服器twenty two. . . Application server
24．．．問卷資料庫twenty four. . . Questionnaire database
26．．．答案卷資料庫26. . . Answer volume database
28．．．影音資料庫28. . . Video library
29．．．試民幣資料庫29. . . Test currency database
30．．．廠商主機30. . . Vendor host
32．．．專家主機32. . . Expert host
第1圖為先前技術之裝置方塊圖。Figure 1 is a block diagram of a prior art device.
第2圖為本發明之第一實施例之裝置方塊圖。Figure 2 is a block diagram of the apparatus of the first embodiment of the present invention.
第3圖為本發明之第二實施例之裝置方塊圖。Figure 3 is a block diagram of the apparatus of the second embodiment of the present invention.
14．．．食品品評系統14. . . Food evaluation system
16．．．使用者電腦16. . . User computer
18．．．品評網站18. . . Evaluation website
20．．．網際網路20. . . Internet
22．．．應用伺服器twenty two. . . Application server
24．．．問卷資料庫twenty four. . . Questionnaire database
26．．．答案卷資料庫26. . . Answer volume database
28．．．影音資料庫28. . . Video library
29．．．試民幣資料庫29. . . Test currency database
30．．．廠商主機30. . . Vendor host
32．．．專家主機32. . . Expert host
Claims (16)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW100128014A TW201308222A (en) | 2011-08-05 | 2011-08-05 | On-line food evaluation system |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW100128014A TW201308222A (en) | 2011-08-05 | 2011-08-05 | On-line food evaluation system |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| TW201308222A true TW201308222A (en) | 2013-02-16 |
Family
ID=48169849
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| TW100128014A TW201308222A (en) | 2011-08-05 | 2011-08-05 | On-line food evaluation system |
Country Status (1)
| Country | Link |
|---|---|
| TW (1) | TW201308222A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109389869A (en) * | 2017-08-02 | 2019-02-26 | 孙易新 | Iconic memory facility for study and its method |
| CN111596014A (en) * | 2020-05-09 | 2020-08-28 | 浙江工商大学 | Food sensory real-time dynamic evaluation and chewing behavior analysis device and method |
| CN113287175A (en) * | 2018-11-30 | 2021-08-20 | 蒋荣先 | Interactive health status evaluation method and system thereof |
-
2011
- 2011-08-05 TW TW100128014A patent/TW201308222A/en unknown
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109389869A (en) * | 2017-08-02 | 2019-02-26 | 孙易新 | Iconic memory facility for study and its method |
| CN113287175A (en) * | 2018-11-30 | 2021-08-20 | 蒋荣先 | Interactive health status evaluation method and system thereof |
| CN113287175B (en) * | 2018-11-30 | 2024-03-19 | 蒋荣先 | Interactive health state assessment method and system thereof |
| CN111596014A (en) * | 2020-05-09 | 2020-08-28 | 浙江工商大学 | Food sensory real-time dynamic evaluation and chewing behavior analysis device and method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Jalilvand et al. | Factors influencing word of mouth behaviour in the restaurant industry | |
| Jervis et al. | The use of qualitative research methods in quantitative science: A review | |
| Liu et al. | Perceptions of Chinese restaurants in the US: what affects customer satisfaction and behavioral intentions? | |
| Rebollar et al. | Influence of chewing gum packaging design on consumer expectation and willingness to buy. An analysis of functional, sensory and experience attributes | |
| Raz et al. | From sensory marketing to sensory design: How to drive formulation using consumers’ input? | |
| Mueller et al. | The relative influence of packaging, labelling, branding and sensory attributes on liking and purchase intent: Consumers differ in their responsiveness | |
| Gamble et al. | Preferences in pear appearance and response to novelty among Australian and New Zealand consumers | |
| Ufer et al. | Personality traits and preferences for specialty coffee: Results from a coffee shop field experiment | |
| Olsen et al. | Consumers liking of private labels. An evaluation of intrinsic and extrinsic orange juice cues | |
| Chocarro et al. | The impact of expert opinion in consumer perception of wines | |
| Richards et al. | A multiple-discrete/continuous model of price promotion | |
| Field et al. | Branding: perceptual effects on consumer evaluations | |
| Mueller et al. | How important is wine packaging for consumers? On the reliability of measuring attribute importance with direct vebal versus indirect visual methods | |
| Seppä et al. | What are domestic apples worth? Hedonic responses and sensory information as drivers of willingness to pay | |
| Rickard et al. | Developing brands for patented fruit varieties: Does the name matter? | |
| Zhang et al. | The order of tasting and information presentation in an experimental auction matters | |
| He et al. | Does local label bias consumer taste buds and preference? Evidence of a strawberry sensory experiment | |
| Anesbury et al. | Getting a “sweet” deal: does healthfulness of a sub-brand influence consumer loyalty? | |
| Kim et al. | Examining the influence of multiple dimensions of authentic dining experiences | |
| Drake et al. | Sensory analysis and consumer preference: best practices | |
| Ngo et al. | Exploring consumer loyalty towards brands of safe vegetables in Vietnam | |
| TW201308222A (en) | On-line food evaluation system | |
| Mandelkar | Intrinsic and extrinsic factors affecting consumer purchase intention for ready-to-eat food in Bangkok and its vicinity. | |
| Lee | Influence of informational clues on subjective knowledge, concern, and satisfaction and behavioral intention toward healthy foods in full-service restaurants | |
| Agarwal et al. | A study on junk food consumption behavior among college students |