绿色冰沙中苹果汁(Malus domestica Borkh.)对莴苣(Lactuca sativa L.)苦味的掩盖作用--一项试点消费者研究

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY
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引用次数: 0

摘要

水果冰沙被广泛用于促进水果消费,而以蔬菜为基础的绿色冰沙尚未系统分析消费者的接受程度。以蔬菜为基础的绿色冰沙往往因其苦涩难闻的味道或被甜味水果所掩盖而被忽视。本研究调查了消费者对 3 种不同冰沙的喜爱程度,其中苦味莴苣和苹果的用量相同,但甜味苹果汁的用量不同,导致苦味化合物与糖的比例下降。67 位消费者对气味和味道的喜爱程度(9 分制)、风味感知("全对")和口感("差不多")进行了评估。在甜度最高的冰沙中,选择 "苦味 "描述词的频率比选择糖度最低的冰沙低近 4 倍(中等效应大小;Cohens D:0.569)。对苦味掩蔽阈值的详细了解可能有助于在健康绿色冰沙的苦味掩蔽和限制使用高热量成分之间取得平衡。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Masking of bitterness in lettuce (Lactuca sativa L.) by apple juice (Malus domestica Borkh.) in green smoothies - A pilot consumer study

Masking of bitterness in lettuce (Lactuca sativa L.) by apple juice (Malus domestica Borkh.) in green smoothies - A pilot consumer study

While fruit smoothies are widely used to enhance fruit consumption, vegetable based green smoothies have not yet been systematically analyzed for consumer acceptance. Vegetable based green smoothies are often neglected due to their bitter and unpleasant taste or are masked with sweet fruits. This study investigates consumers' liking of 3 different smoothies with equal amounts of bitter lettuce and apple, but different portions of sweet apple juice, resulting in a decreasing bitter-compound-to-sugar ratio. Liking (9-point scales) of odor and taste, flavor perception (check-all-that-apply) and texture (just-about-right scale) were evaluated by 67 consumers. In the sweetest smoothie the descriptor ‘bitter’ was chosen almost 4 times less frequently than in the smoothie with the lowest sugar concentrations (medium effect size; Cohens D: 0.569). Detailed knowledge of bitter masking thresholds may help to balance between bitter masking and limited use of highly caloric ingredients in healthy green smoothies.

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来源期刊
NFS Journal
NFS Journal Agricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍: The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production
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