奶酪:食物感知和食物选择。

Q1 Agricultural and Biological Sciences
Lenia Rodrigues, Maria Machado, Cristina Pinheiro
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引用次数: 6

摘要

鉴于人们对“传统食品”趋势的经济和社会政治影响越来越感兴趣,了解导致传统消费者选择的决定因素至关重要。感官质量评价方法的标准化标志着食品认证的迫切需要,特别是具有特定感官特征的食品,例如具有受保护原产地名称(PDO)的食品。消费者对特定食品的感知,特别是对奶酪等具有文化和社会偶然性的食品的感知,必须被理解为一种心理生理反射和后天的社会实践。消费者根据奶酪的整体内在或外在特征创造自己的感知,主要是反映他人属性的感官特征。这些特征通常与特定的奶酪制造工艺有关。一些专利建议使用改良的奶酪制作设备(EP1982582A2),适用于生产小规模奶酪,如一些PDO奶酪。因此,对任何一种奶酪的感官评价,在最初阶段都是基于对奶酪评价的感官方法的了解,在第二阶段,则是基于对奶酪特征的熟悉以及对理想和不理想属性的语言化。本文提出了一个基于传统食品的案例研究,Évora奶酪,与PDO奶酪组装,其感官和物理化学质量属性是必不可少的,以获得这一称号,并确保其特征的真实属性,以及确切地确定它们是如何被消费者感知和进一步接受的。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Cheese: Food Perception and Food Choice.

In light of the increasing interest in the economic and socio-political impact of the 'traditional food' trend, it is essential to understand the determinant factors that lead to traditional consumer choices. The standardization of sensory quality evaluation methods marks the pressing need for food product certification, particularly foods with specific sensory characteristics, such as those with a Protected Designation of Origin (PDO). Consumer perception of particular foods, especially for foods that are culturally and socially contingent, such as cheese, must be understood as both a psychophysical reflex and a learned social practice. Consumers create their own perceptions based on the overall intrinsic or extrinsic cheese characteristics, mainly sensory characteristics that reflect others' attributes. These characteristics are normally linked to the specific cheese manufacture process. Some patents propose the use of adapted cheesemaking equipment (EP1982582A2), suitable for the manufacture of small-scale cheeses, such as some PDO cheese. Thus, sensory evaluation of any kind of cheese is based, in the initial phase, on knowledge of the sensory methods for cheese evaluation and, in a second phase, on the familiarity of the cheese characteristics and verbalization of desirable and undesirable attributes. This paper presents a case study based on the traditional food product, Évora cheese, assembled with PDO cheeses, whose sensory and physicochemical quality attributes are essential in order to obtain this designation and ensure the genuine properties that characterize them, as well as ascertaining exactly how they are perceived and further accepted by the consumer.

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来源期刊
Recent patents on food, nutrition & agriculture
Recent patents on food, nutrition & agriculture Agricultural and Biological Sciences-Agronomy and Crop Science
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