Preference Mapping of Fresh Tomatoes Across 3 Stages of Consumption

Tomatoes (Solanum lycoperiscum) are a popular produce choice and provide many bioactive compounds. Consumer choice of tomatoes is influenced by flavor and visual appearance and external texture cues including hand firmness and sliceability. The objective of this study was to determine drivers of liking for fresh tomatoes across 3 stages of consumption. Seven tomato cultivars were ripened to a 6 on the USDA color chart. Trained panelists documented appearance, flavor, and texture attributes of tomatoes in triplicate. Tomato consumers (n = 177) were provided with knives and cutting boards and evaluated tomatoes across 3 stages: appearance (stage 1), slicing (stage 2), and consumption (stage 3). Consumers evaluated overall liking at each stage. Analysis of variance and external preference mapping were conducted. Overall liking was highest during the appearance portion of the test and lowest during the consumption portion (P < 0.05). Drivers of liking at stage 1 were color intensity, even outside color, and overall aroma. Drivers of liking at stage 2 were wetness/juiciness and overall aroma. Wetness/juiciness, seed presence, ripe flavor, and sweet and umami tastes were drivers of liking for tomatoes at consumption (stage 3). Four separate clusters of tomato consumers were identified. Cluster 1 preferred tomatoes with even color, higher color intensity, and flavor intensity. Cluster 2 preferred firm tomatoes. Cluster 3 preferred tomatoes that were soft and at peak ripeness; this cluster also had the highest liking scores for all tomatoes. Cluster 4 consumers generally consumed tomatoes in sandwiches rather than as‐is and preferred tomatoes with even and intense color. Tomato growers can utilize these results to target cultivars that are well liked by consumers.     

Milk Proteins Affect Yield and Sensory Quality of Cooked Sausages

Sausages were produced with seven different mixtures with skim milk powder, sodium caseinate and whey protein (1.5, 3, 5%) according to a simplex-centroid design, where the proportion of each ingredient varied from 0 to 100%. Principal component analysis (PCA) identified that sausages with 1.5% milk protein were most similar in sensory quality to the controls and had minimum cooking loss. PCA was effective to reduce the number of attributes to five to describe the main variation among the 1.5% milk protein sausages. A mixture of 1:1 blend of skim milk powder and whey protein resulted in the product with lowest cooking loss.     

生鲜肉新鲜度新型快速表征技术研究进展

新鲜度不仅是影响生鲜肉品质分类的重要因素,还直接决定产品的货架期,因此构建生鲜肉新鲜度的表征体系至关重要,传统表征方法操作繁琐且所需时间长,不利于快速得到检测结果,难以满足当前需求;因此,快速准确的生鲜肉新鲜度表征技术始终是产业界的迫切需求和学界的研究热点。本文主要论述了目前表征生鲜肉新鲜度的新体系,包括感官仿生技术、智能响应技术和频谱分析技术等,重点阐述了各新型表征技术的研究进展、优势与缺点以及未来的突破方向,最后对该领域未来的发展趋势作出展望,以期为今后生鲜肉新鲜度表征技术的研发提供参考。     

Sensory Attributes and Preference Mapping of Muesli Oat Flakes

ABSTRACT: A trained sensory panel rated 8 muesli oat flakes—6 experimental (with 3 thickness levels and 2 heat treatments) and 2 commercial (regular and organic)—as such or with milk for attribute intensities; and 3 consumer groups–young adults, 18 to 25 y; adults, 35 to 49; elderly, 58 to 85—rated the same oat flakes for preference. To appeal to the majority of the consumers, the flakes should not adhere to teeth and should not need too much mastication. In addition, large enough milk absorption is preferred. The elderly preferred an easy eating experience more than the younger consumers. Thus, it is important to recognize that different types of muesli appeal to different consumer segments.     

Sensory Characteristics of Apple Juice Evaluated by Consumer and Trained Panels

ABSTRACT: To identify sensory characteristics of unclarified apple juice and to compare unclarified and clarified types, 140 consumers and 10 trained panelists evaluated 16 commercial apple juice samples (4 clarified and 12 unclarified). Unclarified and clarified juices were clearly separated by the first principal component (PC1), whose main factor was fresh, green, and sweet aroma. It was difficult to predict consumer preference by regression models using trained panel preference and analytical attributes. Mapping consumers' overall preferences on a sensory profile made by PC1 and PC2, the consumer panel preferred apple juice with moderately increased fresh and green aroma and thoroughly decreased sour and astringent.     

苏尼特羊、巴美肉羊和乌拉特山羊的肉品质和挥发性风味物质比较

为了探究品种对羊肉品质和风味的影响,选取12月龄苏尼特羊、巴美肉羊和二狼山白绒山羊(乌拉特山羊)各12只,测定其屠宰性能,再分别取股二头肌测定肉品质和挥发性风味物质并进行比较。结果表明:巴美肉羊的胴体质量、背膘厚、a^*值均显著高于苏尼特羊和乌拉特山羊(P<0.05),说明其屠宰性能较好,肉色较红;苏尼特羊的pH显著高于乌拉特山羊(P<0.05),而巴美肉羊与二者之间无明显差别(P>0.05)。品种对挥发性成分的相对含量和构成影响很大,电子鼻测定结果表明苏尼特羊、巴美肉羊和乌拉特山羊的气味存在差异,进一步对比挥发性风味物质发现,苏尼特羊肉中醛、醇及酮类化合物的总相对含量较高。气相色谱-质谱联用检测出乌拉特山羊肉中风味物质较其他两种丰富,通过相对气味活度值(ROAV)筛选出庚醛、辛醛、壬醛、反-2-壬烯醛、1-辛烯-3-醇、反-2-癸烯醛和十二醛可作为三种羊肉共有的关键风味物质,其中壬醛对苏尼特羊肉风味贡献最大,而巴美肉羊和乌拉特山羊肉中贡献最大的风味物质为1-辛烯-3-醇。总体上,巴美肉羊的屠宰性能较优良且肉色略红,在风味方面,不同品种的羊肉其关键风味物质存在差异。     

基于地域喜好差异的常温酸奶关键感官属性优化

对中国北方三大常温酸奶消费区域中代表性较强的消费城市进行常温酸奶感官喜好性及关键感官属性测试,采用多元统计分析、方差分析、偏相关分析、Penalty分析对感官评价结果进行分析,研究表明:青岛、石家庄、西安的消费者对常温酸奶喜好度认知趋势整体一致。青岛消费者更倾向于酸味偏弱、乳香味偏弱、粘稠度偏弱的产品,石家庄消费者更倾向于粘稠度偏弱、乳香味偏弱、酸味偏强的产品,西安消费者更倾向于乳香味偏强、粘稠度偏弱的产品。三个地区对于4种常温酸奶的整体喜好度排序稍不同,整体上,样品A、C的喜好性显著高于样品B、D(p<0.05)。结果发现不同地区的常温酸奶口味存在差异,根据Penalty分析,可对不同地区的样品进行调整,确定调整方向并确定调整程度,以满足不同地区消费口味的需求。     

鲜食糯玉米挥发性成分与感官属性相关性分析

对‘京甜紫花糯2号’和‘苏玉糯11号’2 种糯玉米样品在授粉期后14～33 d分为4 个采收期进行采收,分别测定制汁后生鲜样和烫漂样挥发性成分的组成及感官特征。结果显示,生鲜样品中挥发性成分以直链醛、醇、酮类为主,其中己醛的含量最高,青草味、豆生味明显;烫漂后醛、醇、酮类含量显著下降,二甲基硫醚为含量最高的物质,并出现熟的嫩玉米香及老玉米味。总体气味表现为生鲜样品不可接受（1.57～2.00 分）,烫漂样可接受（2.86～3.90 分）。相关性分析结果表明,鲜食糯玉米生鲜样不为消费者接受的原因可能与己醛、己醇含量有关,烫漂后熟的典型玉米香则与醇、醛类成分的降低及二甲基硫醚的生成有关;因子分析结果表明,采收越早的玉米给人嫩玉米的感觉越明显,最嫩的为授粉期后14 d的‘京甜紫花糯2号’烫漂样。     

Consumer acceptance of new strawberry vinegars by preference mapping

Consumers’ acceptance of new strawberry vinegars was evaluated, and trained panellists described their sensory profiles. Four strawberry vinegars, three produced from puree and one from cooked must, were evaluated jointly. Due to obtaining the highest percentage of consumer acceptance, cooked strawberry must vinegar was considered to be the best. This vinegar stood out in general impression, raisin, and liqueur attributes. Internal preference maps confirmed a higher acceptance level for the strawberry vinegars over commercial vinegar. External preference mapping, obtained by PLS2 analysis, revealed that the main sensory attributes driving consumers’ preferences are raisin, toasted caramel, spicy, and liqueur aroma.     

肉品的感官分析方法

本文简要介绍了肉品感官分析系统的组成要素、其要求和感官指标;着重介绍了肉品感官分析中常用的试验方法。     

Preference Mapping of Soymilk with Different U.S. Consumers

This study determined and compared drivers of liking for unflavored soymilk with different U.S. consumer groups. A highly trained panel documented appearance, mouthfeel and flavor attributes of 26 commercial soymilks. Twelve representative soymilks were then selected for evaluation by consumers from 3 age/cultural categories (n = 75 each category; Caucasian/African American females aged 18 to 30 y; Asian females aged 18 to 30 y; Caucasian/African American females aged 40 to 64 y). Consumers evaluated overall liking and liking and intensity of specific attributes. Results were evaluated by analysis of variance, followed by internal and external preference mapping. Age had no effect on overall liking, while ethnicity did (Caucasian/African American compared with Asian; P < 0.05). Caucasians/African Americans differentiated soymilks more than Asians and assigned a wider range of liking scores than Asians (2.1 to 7.2 compared with 4.0 to 6.1). Three consumer clusters were identified. Sweet taste with vanilla/vanillin and sweet aromatic flavors and higher viscosity were preferred by most consumers and differences between consumer clusters were primarily in drivers of dislike. Drivers of dislike were not identified for Cluster 1 consumers while Clusters 2 and 3 consumers (n = 84, n = 80) disliked beany, green/grassy and meaty/brothy flavors and astringency. Cluster 3 (n = 80) consumers scored all soymilks higher in liking (P < 0.05) than Cluster 2 consumers, and were willing to overlook disliked attributes with the addition of sweet taste, whereas the Cluster 2 consumers were not. These findings can be utilized to produce soymilks with attributes that are well liked by target consumers and to tailor attributes for segments of the population that have not yet been accommodated.