Sensory Characteristics and Consumer Liking of Basil Syrups (Ocimum basilicum L.) in Different Sensory Settings

IF 2.3 4区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
E. Ervina, Kyle Bryant, Dwi Larasatie Nur Fibri, W. David
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引用次数: 0

Abstract

The objective of this study was to investigate the sensory profiles of basil syrups formulated with different contents of basil leaf extract and sugar, and to determine the key attributes of consumer liking. Moreover, this study also measured consumers’ perceptions in two sensory evaluation settings of blind and non-blind (informed) tests. Sixty adult consumers were involved in the evaluation. The basil leaf extract and sugar contents influenced the sensorial characteristic of basil syrups. Moreover, consumers had different perceptions and changed their preferences for this product in different sensory evaluation settings. Information related to ingredients and sugar contents was demonstrated to consumers to enable the shift in their preferences. Consumers perceived the basil syrups as significantly healthier in the non-blind setting ( p <0.001) compared to the blind test ( p =0.110). Moreover, the liking showed to be significantly higher in the non-blind setting compared to the blind test ( p =0.050), especially for the sugar-free samples. This research could be used as a preliminary study to further develop functional drinks made from basil leaves and to consider the information regarding food ingredients provided to consumers.
罗勒糖浆在不同感官环境下的感官特性及消费者喜爱程度
本研究的目的是研究用不同含量的罗勒叶提取物和糖配制的罗勒糖浆的感官特征,并确定消费者喜爱的关键属性。此外,本研究还测量了消费者在盲人和非盲人(知情)测试这两种感官评估环境中的感知。60名成年消费者参与了评估。罗勒叶提取物和糖含量影响罗勒糖浆的感官特性。此外,消费者有不同的感知,并在不同的感官评估设置中改变了他们对该产品的偏好。向消费者展示了与成分和糖含量有关的信息,以使他们的偏好发生变化。消费者认为,与盲测(p=0.110)相比,非盲测条件下的罗勒糖浆明显更健康(p<0.001)。此外,与盲试(p=0.050)相比,在非盲测环境下的消费者喜爱度明显更高,尤其是无糖样品。这项研究可作为进一步开发罗勒叶功能饮料的初步研究,并考虑向消费者提供的有关食品成分的信息。
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来源期刊
CiteScore
4.30
自引率
12.50%
发文量
25
审稿时长
20 weeks
期刊介绍: The Polish Journal of Food and Nutrition Sciences publishes original, basic and applied papers, reviews and short communications on fundamental and applied food research in the following Sections: -Food Technology: Innovative technology of food development including biotechnological and microbiological aspects Effects of processing on food composition and nutritional value -Food Chemistry: Bioactive constituents of foods Chemistry relating to major and minor components of food Analytical methods -Food Quality and Functionality: Sensory methodologies Functional properties of food Food physics Quality, storage and safety of food -Nutritional Research Section: Nutritional studies relating to major and minor components of food (excluding works related to questionnaire surveys) -“News” section: Announcements of congresses Miscellanea
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