辣不辣?辣食耐受和敏感人群对泡菜的辣度感知

IF 3.4 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Seo-yeong Chon, Mina K. Kim
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引用次数: 0

摘要

摘要:本研究调查了辣耐受组(ST)和辣敏感组(SS)对泡菜辣度的感知。对四种不同辣椒素含量的市售泡菜进行了分析。基于参与者对不同辣椒素浓度拉面样品的辣度感知,采用层次聚类分析将参与者分为ST组和SS组。泡菜的感官评价包括外观、颜色、脆度、辣度、咸味、鲜味等,采用9分的享乐等级和5分的恰到好处等级。值得注意的是,辣度在喜欢度和JAR评级上都表现出显著差异(p <;0.001)。对K4辣味偏好的直接比较表明,SS被试的偏好显著低于ST被试。开放式回答显示,34.1%的ST参与者认为K4的辣度“刚刚好”,而83%的SS参与者认为它太强了。ST组表现出更高的耐受性和偏好,特别是对辛辣的泡菜,而SS组更喜欢温和的泡菜,对最辣的样品评价较差。这些发现强调了个人和文化因素在感官评价中的重要性,并为开发适合不同消费者偏好的泡菜产品提供了见解。本研究结果显示,个体对辣的感知和耐受性差异显著影响泡菜偏好。这些信息可以指导定制泡菜产品的开发,以满足不同的消费者需求和全球市场,从而提高产品的接受度和适销性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Spicy or Not? Exploring Kimchi's Spiciness Perception Across Spicy Food Tolerant and Sensitive Groups

Spicy or Not? Exploring Kimchi's Spiciness Perception Across Spicy Food Tolerant and Sensitive Groups

Spicy or Not? Exploring Kimchi's Spiciness Perception Across Spicy Food Tolerant and Sensitive Groups

Spicy or Not? Exploring Kimchi's Spiciness Perception Across Spicy Food Tolerant and Sensitive Groups

Spicy or Not? Exploring Kimchi's Spiciness Perception Across Spicy Food Tolerant and Sensitive Groups

Spicy or Not? Exploring Kimchi's Spiciness Perception Across Spicy Food Tolerant and Sensitive Groups

Spicy or Not? Exploring Kimchi's Spiciness Perception Across Spicy Food Tolerant and Sensitive Groups

ABSTRACT

This study investigated the perception of spiciness in kimchi among individuals classified as either the spicy food-tolerant group (ST) or the spicy food-sensitive group (SS). Four types of commercially available kimchi with varying levels of capsaicin content were analyzed. Participants were segmented into the ST and SS groups using hierarchical cluster analysis based on their spiciness perception of ramen samples with different capsaicin intensities. Sensory evaluations of kimchi included assessments of appearance, color, crispness, spiciness, saltiness, and umami using a nine-point hedonic scale and a five-point just-about-right (JAR) scale. Notably, spiciness exhibited significant differences in both liking and JAR ratings (p < 0.001). A direct comparison of spiciness liking for K4 showed that SS participants had significantly lower preference compared to ST participants. Open-ended responses revealed that 34.1% of ST participants found K4's spiciness “just about right,” whereas 83% of SS participants found it too strong. The ST group exhibited higher spiciness tolerance and preference, particularly for strongly spiced kimchi, whereas the SS group preferred milder kimchi and rated the spiciest samples poorly. These findings underscore the importance of individual and cultural factors in sensory evaluation and provide insights for developing kimchi products tailored to diverse consumer preferences.

Practical Applications

The findings of this study reveal that individual differences in spiciness perception and tolerance significantly influence kimchi preferences. This information can guide the development of customized kimchi products catering to varying consumer needs and global markets, thereby enhancing product acceptance and marketability.

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来源期刊
Journal of Food Science
Journal of Food Science 工程技术-食品科技
CiteScore
7.10
自引率
2.60%
发文量
412
审稿时长
3.1 months
期刊介绍: The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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