摘要 : It is claimed that the origin and method of production of food affects consumers' perceptions. Focus groups were used to investigate these aspects for salami (two traditional and one industrial) among two different cultural groups... 展开 It is claimed that the origin and method of production of food affects consumers' perceptions. Focus groups were used to investigate these aspects for salami (two traditional and one industrial) among two different cultural groups of Italian consumers. Consumers ranked the salami samples during blind tasting and after full disclosure of product information. Industrially produced salami had the lowest acceptability scores among both consumer groups. The consumer groups liked the salami that they were more familiar with better and had the highest expectations for salami produced in their local region. Quantitative descriptive analysis (QDA) indicated that the salami products had different sensory characteristics and the relationships between QDA profiles, consumer testing results and the added effects of product knowledge on consumer preferences are discussed. 收起