Rachael Moss, Allison Stright, Erin Richelle, Lindsay Nicolle, Laura Baxter, Kaitlyn Frampton, Mackenzie Gorman, Matthew B McSweeney
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引用次数: 0
Abstract
Grape pomace (GP) is a waste product of the winemaking process and has been proposed as a nutritionally beneficial ingredient, as it contains phenolic compounds, dietary fiber, and antioxidant activity. It can be a polarizing ingredient due to its flavor components. Familiarity has been found to influence consumers' preferences and sensory perception of food. A sensory test was conducted to evaluate the acceptance, sensory perception, and emotional response to pasta sauces containing GP (3% [3GP], 6% [6GP], 9% [9GP] by volume and control without GP addition). The sensory trials included wine consumers (n = 44) and nonconsumers of wine (n = 58) to determine how consumers' familiarity with the flavor properties of GP influenced their perception of the pasta sauce. Overall, the addition of GP decreased the liking scores of the GP-containing sauces, but the wine consumers' hedonic scores for the control, 3GP, and 9GP were significantly higher than the nonconsumers. Both consumer groups identified that the samples with a higher amount of GP addition were associated with sour, bitter, astringency, grainy, and gritty attributes. However, the wine consumers used more positive emotions to describe their emotional response to the GP-containing samples. The study identified that GP led to off-flavors and textures in the pasta sauces. PRACTICAL APPLICATION: GP is currently a waste product, but it has many nutritional benefits. Consumers are increasingly looking for nutritional benefits from their food. When incorporated into pasta sauces, GP decreased the acceptance of the pasta sauce and negatively impacted the flavor and texture. Familiarity has been found to impact consumer acceptance, and wine consumers had a more positive emotional response and higher hedonic scores in response to the GP-containing pasta sauce than nonconsumers of wine.
葡萄渣(GP)是酿酒过程中产生的一种废弃物,由于含有酚类化合物、膳食纤维和抗氧化活性,被认为是一种有益的营养配料。由于其风味成分,它可能是一种两极分化的配料。研究发现,熟悉程度会影响消费者对食品的偏好和感官感受。我们进行了一项感官试验,以评估消费者对含有 GP(按体积计算为 3% [3GP]、6% [6GP]、9% [9GP],以及不添加 GP 的对照组)的意大利面酱的接受程度、感官感受和情绪反应。感官试验包括葡萄酒消费者(44 人)和非葡萄酒消费者(58 人),以确定消费者对 GP 口味特性的熟悉程度如何影响他们对意大利面酱的感知。总体而言,添加 GP 会降低消费者对含 GP 酱汁的喜好度,但葡萄酒消费者对对照组、3GP 和 9GP 的喜好度得分明显高于非消费者。两组消费者都认为添加了较多 GP 的样品具有酸味、苦味、涩味、颗粒感和砂砾感。然而,葡萄酒消费者使用了更多的积极情绪来描述他们对含 GP 样品的情绪反应。研究发现,GP 会导致意大利面调味汁产生异味和质感。实际应用:GP 目前是一种废弃物,但它有很多营养价值。消费者越来越希望从食物中获得营养。在意大利面调味汁中加入 GP 后,意大利面调味汁的可接受性降低,风味和口感也受到负面影响。研究发现,熟悉程度会影响消费者的接受程度,与非葡萄酒消费者相比,葡萄酒消费者对含有 GP 的意大利面酱有更积极的情绪反应和更高的享乐主义评分。
期刊介绍:
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.