Génération d'évaluation professionnelle pour test aveugle de nouveau produit alimentaire

Maison

Liste de prompts IA

Examen/évaluation

Évaluation aveugle de goût de nouveau produit alimentaire

Examen/évaluation

Génère une évaluation professionnelle interne basée sur les retours des consommateurs, indiquant avantages, inconvénients et orientations d'ajustement.

Contenu du prompt

Copier

You organize ten real consumer trial feedback from offline blind taste tests of new catering products into a professional objective review for the brand's R&D department, summarize the actual performance of the new product in flavor layers, saltiness sweetness, aroma and texture based on different testers' feelings, clarify the current core advantages and obvious problems, and put forward reasonable flavor adjustment directions.

Copier

À partir de dix retours d'essai authentiques de consommateurs issus d'un test aveugle de goût d'un nouveau produit alimentaire hors ligne, vous élaborez une évaluation de goût professionnelle et objective à l'intention du département R&D de la marque, vous résumez la performance réelle du nouveau produit en matière de profondeur de saveur, salinité, douceur, arôme et texture en s'appuyant sur les impressions des différents testeurs, vous précisez les avantages centraux et les problèmes évidents actuels, et vous proposez des orientations raisonnables d'ajustement du goût.

Copier

Partager Cliquez pour copier le lien

commentaires (0)

0/300

Soumettre

Recommandation

Évaluation du goût du nouveau café

For two newly launched Ethiopian light roast pour-over coffee beans from a domestic chain coffee brand, describe the actual taste from five dimensions including dry aroma, wet aroma, initial acidity, mid-palate sweetness, and aftertaste duration, distinguish the flavor differences between the two beans, give purchasing suggestions suitable for different drinking preferences, keep the expression close to ordinary coffee consumers' cognition, and use straightforward vivid language suitable for Xiaohongshu planting content.

Évaluation du goût du nouveau thé au lait

You need to evaluate this newly developed milk tea from four dimensions: entry sweetness, tea base aroma, milk-tea fusion degree and aftertaste freshness, score it, combine the common taste preferences of young consumers, point out the existing problems of the current formula, and give adjustment suggestions suitable for promotion in domestic offline milk tea shops.

Évaluation visuelle principale e-commerce nouveau produit

For the official main image of a newly launched product from an e-commerce merchant, combine the target audience preference and platform traffic rules, give specific comments from four dimensions including core selling point clarity, visual attractiveness, color matching harmony and platform rule compliance, point out the advantages and obvious shortcomings of the current design, and provide actionable optimization directions.

Évaluation du goût du nouveau café de startup

You make a professional flavor review for pour-over coffee brewed with newly roasted blend beans from a startup independent coffee shop. First describe the difference between dry aroma and wet aroma, then talk about sour-sweet performance, body thickness and aftertaste retention after drinking, and give appropriate adjustment suggestions based on public daily drinking needs without too obscure jargon.

Avis des plats du nouveau café local

You act as an ordinary urban consumer, write experience reviews for three signature cold brew coffees and two handmade Basque cheesecakes from a newly opened coffee shop in the local business district, describe the entry flavor, ingredient texture and serving size of each product, analyze cost performance based on pricing, and finally give overall consumption suggestions for other users planning to visit the shop.

Évaluation des plats de nouvelle chaîne

For three new dishes launched by a newly opened local offline chain restaurant, give reviews that fit local consumers' taste preferences from three perspectives including taste suitability, ingredient matching rationality and price matching, and put forward specific adjustment suggestions to help the store optimize dishes and retain customers.