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

IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
M. Gaider, D. Majchrzak
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引用次数: 0

摘要

尽管牛奶营养丰富,但出于健康、道德和生态方面的考虑,越来越多的消费者开始选择植物饮料。然而,人们对这些牛奶替代品的感官属性和消费引起的情绪的时间方面的了解仍然有限。因此,本研究旨在调查奥地利三个品牌的燕麦、杏仁和大豆饮料与传统牛奶相比的时间特征。采用感觉的时间优势(TDS)和情绪的时间优势(TDE)方法,43 位消费者对每个测试样本在 60 秒的评估时间内选定的感官属性和产品诱发情绪的优势进行了评估。研究结果揭示了与植物饮料相关的感官特征和情绪的独特模式,有助于更好地了解牛奶替代品不断发展的动态感官感知。 实际应用 本研究提供了有关燕麦、杏仁和大豆饮料与传统牛奶相比的时间感官特征和情绪感觉的宝贵见解。利用感觉的时间优势法和情绪的时间优势法,我们确定了牛奶替代品的独特感官模式以及主导产品的特定属性和情绪。这项研究强调了感官特征与消费所引发的情绪之间错综复杂的相互作用,最终影响了产品的可接受性。随着全球向植物饮料转变的势头日益强劲,未来的研究应深入了解消费者不断变化的偏好,并探索创新配方,以增强牛奶替代品的感官吸引力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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

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.

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来源期刊
Journal of Sensory Studies
Journal of Sensory Studies 工程技术-食品科技
CiteScore
3.80
自引率
20.00%
发文量
71
审稿时长
18-36 weeks
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.
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