咖啡渣馬卡龍研發試製與消費者感官品評分析

Coffee slag macaron research and development and consumer sensory evaluation

本研究以感官品評探討消費者對於此新產品之接受度及購買意願。實驗將咖啡渣進行乾燥、研磨、分篩、成分分析，分別添加0％、0.5％、2％、5％咖啡渣製成馬卡龍。分析消費者之接受程度與購買意願。以20～30歲之年輕族群為主，針對外觀、咖啡風味、口感及整體接受度，作為品評項目。共發放110份問卷，回收110份問卷，經過評估挑選後，有效問卷為108份，有效回收率為98％。分析結果共分為四個部分：消費者整體接受度、消費者喜好度及消費者購買意願分析。探討發現消費者對原味馬卡龍的整體接受度為最高，但添加了咖啡渣之馬卡龍的整體得分亦偏高，表示同樣能為消費者接受。若調整比例，提升口感，可望提升整體之接受度。 This study explores consumer acceptance and willingness to purchase this new product with sensory evaluation. In the experiment, the coffee grounds were dried, ground, sieved, and analyzed by composition, and 0%, 0.5%, 2%, and 5% coffee grounds were respectively added to make macarons. Analyze consumer acceptance and purchase intention. It is based on young people between the ages of 20 and 30, and is a product evaluation program for appearance, coffee flavor, taste and overall acceptance. A total of 110 questionnaires were distributed and 110 questionnaires were collected. After evaluation and selection, the effective questionnaires were 108, and the effective recovery rate was 98%. The analysis results were divided into four parts: Consumers' overall acceptance, consumer preference and consumer purchase intention analysis found that consumers have the highest overall acceptance of the original macaron, but the overall score of macarons with coffee residue is also high, indicating the same Can be accepted by consumers. If the ratio is adjusted and the taste is improved, it is expected to improve the overall acceptance.

This study explores consumer acceptance and willingness to purchase this new product with sensory evaluation. In the experiment, the coffee grounds were dried, ground, sieved, and analyzed by composition, and 0%, 0.5%, 2%, and 5% coffee grounds were respectively added to make macarons. Analyze consumer acceptance and purchase intention. It is based on young people between the ages of 20 and 30, and is a product evaluation program for appearance, coffee flavor, taste and overall acceptance. A total of 110 questionnaires were distributed and 110 questionnaires were collected. After evaluation and selection, the effective questionnaires were 108, and the effective recovery rate was 98%. The analysis results were divided into four parts: Consumers' overall acceptance, consumer preference and consumer purchase intention analysis found that consumers have the highest overall acceptance of the original macaron, but the overall score of macarons with coffee residue is also high, indicating the same Can be accepted by consumers. If the ratio is adjusted and the taste is improved, it is expected to improve the overall acceptance.