使用快速感官法比较老年人的偏好：鸡肉粥案例研究

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2024-11-14 DOI:10.1016/j.ijgfs.2024.101060

Seyoung Jung , Jieun Oh , Mi Sook Cho

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引用次数: 0

摘要

本研究旨在利用快速感官评价方法描述鸡肉粥的感官特性，并开发出反映中老年消费者不同感官偏好的定制产品。共招募了 136 名参与者，包括两个年龄组：中年（50 人）和老年（86 人）。调查的重点是辨别韩国市场上现有产品的偏好。迄今为止，还没有任何研究对鸡肉粥进行过闪光曲线（FP）分析。因此，我们对五种不同食用方法和配料的商业鸡肉粥产品进行了FP分析，选出了两种适合老年人的食品和两种类似的家庭代餐食品（HMR）。此外，我们还就每个年龄组的喜好和偏好组织了开放式问题，以调查从这一过程中得出的属性。结果发现，两个年龄组的共同点是米粒大，喜欢绿豆和人参的香味和味道、坚果味、鲜味、舀起时的粘度以及鸡肉的咀嚼性。其中，中年组偏爱人参，重视人参与鸡肉粥的调和属性，而老年组偏爱绿豆，注重鸡肉本身的感官属性。这项研究将为开发适合当前和未来老年人的鸡肉粥提供重要信息。

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Comparison of preferences among older adults using rapid sensory methods: A case study on chicken porridges

This study aimed to characterize the sensory attributes of chicken porridge using a rapid sensory evaluation method and to develop a tailored product that reflects the distinct sensory preferences of middle-aged and elderly consumers. A total of 136 participants were recruited, comprising two age groups: middle-aged (N = 50) and elderly (N = 86). The investigation focused on discerning preferences concerning existing products available in the Korean market. To date, there has been no study that conducted a Flash Profile (FP) with chicken porridge. Therefore, we performed FP on five commercial chicken porridge products with different consumption methods and ingredients to select two elder-friendly foods and two similar Home Meal Replacements (HMR). The attributes derived from this process organized into open-ended questions regarding likes and preferences of each age group were also investigated. As a result, the two groups had in common the large grain of rice and liked the scent and flavor of mung beans and ginseng, nutty, umami, scoopable viscosity, and chewability of the chicken. Among them, the middle-aged group preferred ginseng and valued its harmonizing attributes with chicken porridge, while the older group preferred mung beans and focused on the sensory attributes of the chicken itself. This study will provide important information for the development of elder-friendly chicken porridge considering current and future elderly.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.