{"title":"采用感觉的时间优势法和情绪的时间优势法,对食用植物乳替代品过程中选定的感官属性和与食物相关的情绪进行动态感官评估","authors":"M. Gaider, D. Majchrzak","doi":"10.1111/joss.12931","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <p>Despite milk's rich nutrient profile, a growing number of consumers are opting for plant-based beverages due to health, ethical, and ecological concerns. However, knowledge about the temporal aspects of sensory attributes and consumption-evoked emotions in these milk alternatives remains limited. Therefore, this study aimed to investigate the temporal characteristics of oat, almond, and soy drinks in comparison to conventional cow's milk from three Austrian brands. Employing temporal dominance of sensations (TDS) and temporal dominance of emotions (TDE) methods, 43 consumers assessed the dominance of selected sensory attributes and product evoked emotions over an evaluation period of 60 s for each test sample. The results reveal distinct patterns in sensory profiles and emotions associated with plant drinks, contributing to a better understanding of dynamic sensory perception in the evolving landscape of milk alternatives.</p>\n </section>\n \n <section>\n \n <h3> Practical applications</h3>\n \n <p>The presented study offers valuable insights into the temporal sensory characteristics and emotional sensations associated with oat, almond, and soy drinks compared to traditional cow's milk. Utilizing the temporal dominance of sensations and temporal dominance of emotions methods, we identified distinct sensory patterns in milk alternatives and dominant product-specific attributes and emotions. This research underscores the intricate interplay between sensory characteristics and consumption-evoked emotions, which ultimately influence product acceptability. As the global shift towards plant-based beverages gains momentum, future studies should delve into understanding evolving consumer preferences and exploring innovative formulations to enhance the sensory appeal of milk alternatives.</p>\n </section>\n </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":null,"pages":null},"PeriodicalIF":1.6000,"publicationDate":"2024-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12931","citationCount":"0","resultStr":"{\"title\":\"Dynamic sensory evaluation of selected sensory attributes and food-related emotions during consumption of plant-based milk alternatives applying temporal dominance of sensations and temporal dominance of emotions methods\",\"authors\":\"M. Gaider, D. Majchrzak\",\"doi\":\"10.1111/joss.12931\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <p>Despite milk's rich nutrient profile, a growing number of consumers are opting for plant-based beverages due to health, ethical, and ecological concerns. However, knowledge about the temporal aspects of sensory attributes and consumption-evoked emotions in these milk alternatives remains limited. Therefore, this study aimed to investigate the temporal characteristics of oat, almond, and soy drinks in comparison to conventional cow's milk from three Austrian brands. Employing temporal dominance of sensations (TDS) and temporal dominance of emotions (TDE) methods, 43 consumers assessed the dominance of selected sensory attributes and product evoked emotions over an evaluation period of 60 s for each test sample. The results reveal distinct patterns in sensory profiles and emotions associated with plant drinks, contributing to a better understanding of dynamic sensory perception in the evolving landscape of milk alternatives.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Practical applications</h3>\\n \\n <p>The presented study offers valuable insights into the temporal sensory characteristics and emotional sensations associated with oat, almond, and soy drinks compared to traditional cow's milk. Utilizing the temporal dominance of sensations and temporal dominance of emotions methods, we identified distinct sensory patterns in milk alternatives and dominant product-specific attributes and emotions. This research underscores the intricate interplay between sensory characteristics and consumption-evoked emotions, which ultimately influence product acceptability. As the global shift towards plant-based beverages gains momentum, future studies should delve into understanding evolving consumer preferences and exploring innovative formulations to enhance the sensory appeal of milk alternatives.</p>\\n </section>\\n </div>\",\"PeriodicalId\":17223,\"journal\":{\"name\":\"Journal of Sensory Studies\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.6000,\"publicationDate\":\"2024-05-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12931\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Sensory Studies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/joss.12931\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Sensory Studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/joss.12931","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Dynamic sensory evaluation of selected sensory attributes and food-related emotions during consumption of plant-based milk alternatives applying temporal dominance of sensations and temporal dominance of emotions methods
Despite milk's rich nutrient profile, a growing number of consumers are opting for plant-based beverages due to health, ethical, and ecological concerns. However, knowledge about the temporal aspects of sensory attributes and consumption-evoked emotions in these milk alternatives remains limited. Therefore, this study aimed to investigate the temporal characteristics of oat, almond, and soy drinks in comparison to conventional cow's milk from three Austrian brands. Employing temporal dominance of sensations (TDS) and temporal dominance of emotions (TDE) methods, 43 consumers assessed the dominance of selected sensory attributes and product evoked emotions over an evaluation period of 60 s for each test sample. The results reveal distinct patterns in sensory profiles and emotions associated with plant drinks, contributing to a better understanding of dynamic sensory perception in the evolving landscape of milk alternatives.
Practical applications
The presented study offers valuable insights into the temporal sensory characteristics and emotional sensations associated with oat, almond, and soy drinks compared to traditional cow's milk. Utilizing the temporal dominance of sensations and temporal dominance of emotions methods, we identified distinct sensory patterns in milk alternatives and dominant product-specific attributes and emotions. This research underscores the intricate interplay between sensory characteristics and consumption-evoked emotions, which ultimately influence product acceptability. As the global shift towards plant-based beverages gains momentum, future studies should delve into understanding evolving consumer preferences and exploring innovative formulations to enhance the sensory appeal of milk alternatives.
期刊介绍:
The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.