更正“探索使用葡萄汁减少钠泡菜生产：快感阈值和排斥阈值的测定”

IF 1.6 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Sensory Studies Pub Date : 2025-04-25 DOI:10.1111/joss.70043

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引用次数: 0

摘要

Lassen, r.s., Sant’anna， V., le es， F.L, Lima Filho， T.和Dupas de Matos， A.(2025)，探索使用葡萄汁减少钠泡菜生产：享乐和排斥阈值的测定。[J] .岩石力学与工程学报，2001,19(4):371 - 378。https://doi.org/10.1111/joss.70030In摘要，~4 g/L应校正为~10 g/L。更正后的句子是：“这项研究的数据表明，食品生产商可以通过用醋或葡萄汁保存泡菜，将其含盐量降低到10克/升左右，而与目前市场上的含盐量（14克/升）相比，不会影响人们的喜好。”在结论中，“对于两种酸化剂，结果表明有可能在相似水平（~ 4 g/L）下减少盐，而不影响总体喜欢度，咸味喜度和酸味相对于对照组（14 g/L）”应该修改为：“对于两种酸化剂，结果表明有可能在~ 4 g/L下减少盐，而不影响总体喜欢度，咸味喜度和酸味相对于对照组（14 g/L）。”我们为错误道歉。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Correction to “Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds”

Lassen, R.S., Sant'Anna, V., Leães, F.L., Lima Filho, T. and Dupas de Matos, A. (2025), Exploring the Use of Verjuice for Reduced Sodium Pickle Production: Determination of Hedonic and Rejection Thresholds. J Sens Stud, 40: e70030. https://doi.org/10.1111/joss.70030

In the Abstract, ~4 g/L should be corrected to ~10 g/L. The corrected sentence is: “Data from this study show that food producers can reduce salt content in pickles down to ~10 g/L by preserving them with either vinegar or verjuice, without impacting liking compared to levels currently available in the market (14 g/L).”

In the Conclusion, “For both acidifiers, results indicated that it is possible to reduce salt at similar levels (~ 4 g/L) without impacting overall liking, liking of saltiness, and acidity of pickles in relation to the control (14 g/L)” should be corrected to: “For both acidifiers, results indicated that it is possible to reduce salt by ~ 4 g/L without impacting overall liking, liking of saltiness, and acidity of pickles in relation to the control (14 g/L).”

We apologize for the errors.

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来源期刊

Journal of Sensory Studies 工程技术-食品科技

CiteScore

3.80

自引率

20.00%

发文量

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.