消费者Check-all-that-apply和喜好度测试在植物近水饮料感官评定中的应用研究

本研究采用check-all-that-apply（CATA）法与喜好9点标度法相结合的消费者快速感官评价方法,对马尾松、淡竹叶、桑叶、菊花、桂花、薄荷、紫苏、桦树汁露8种草本植物近水饮料的感官特征进行分析。消费者在19个口感和24个气味属性描述词中勾选,对8款近水饮料样品进行感官和喜好度评定。喜好度分析结果表明,消费者对8款植物近水饮料的喜好度存在差异,消费者对薄荷露和桂花露整体喜好度较高,两者差异不显著（P<0.05）。Cochran’s Q test分析结果表明,样品在41个感官属性中均存在显著性差异（P<0.05）。对应分析（Correspondence Analysis,CA）结果说明了8种植物近水饮料之间感官特征的差异,薄荷露感官特征突出,具有清凉、薄荷的特征属性;桂花露感官属性主要表现为桂花香、桃香、甜香;菊花露、紫苏露、桑叶露具有相似的绿茶、甘草、菊花等感官属性;马尾松与淡竹叶露感官特征相似;桦树汁露感官特征不明显。结合消费者李克特量表数据进行惩罚分析（Penalty Analysis,PA）,本研究发现注重健康人群并未对产品中草药气味表现出显著的不接受;有饮水添加助饮物习惯的人群更偏好甜香、清凉、金银花的感官特征。因此,消费者快速感官评价CATA法能够有效测试产品的感官属性和消费者偏好,并在新产品开发和市场调研方向展现出广阔的应用前景。     

枇杷花薄荷饮料的研制

以枇杷花、薄荷为原料,配以白砂糖、柠檬酸,制作清香爽口的健康饮料。通过正交试验确定其配方为枇杷花汁60%、薄荷汁4%、白砂糖9%、柠檬酸0.2%。     

响应面优化甜椒薄荷复合酒生产工艺

为提高甜椒的经济附加值、丰富果酒产品的种类,以甜椒与薄荷为主要原料,进行复合酒的研制。在单因素试验的基础上,采用响应面试验优化甜椒薄荷复合酒的生产工艺条件。结果表明,将鲜榨的甜椒汁与薄荷汁按照88∶12的体积比混合,调整初始糖度为28%,接入5%的酿酒酵母菌悬液,于22 ℃条件下发酵8 d可获得红褐透明、酒香和谐、滋味爽口的甜椒薄荷复合酒,其感官评分与酒精度分别为88.47分、8.1%vol,该研究结果为拓宽甜椒的应用范围提供了理论依据。     

Consumer acceptability,sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines

Background and Aims: This study aimed to determine what sensory attributes most drive consumer and expert acceptance for Cabernet Sauvignon and Shiraz wines. Methods and Results: The sensory attributes of a set of commercial wines were quantified by a trained panel. A subset was assessed blind for liking by 203 consumers and for quality by 67 winemakers. For the total group of consumers, wines with low levels of ‘bitterness’, ‘hotness’, ‘metallic’, ‘smoky’ and ‘pepper’ were preferred. In addition, four consumer clusters were identified, each with different sensory drivers of preference, with the attributes ‘red berry’, ‘floral’, ‘caramel’ and ‘vanilla’ aroma, ‘acidity’, ‘green’ flavour and astringency being of importance in distinguishing the different clusters' acceptance scores. The winemakers' quality scores had little relationship with consumer response, although both groups gave low ratings to wines with Brettanomyces-related flavour. Conclusions: A relatively small set of sensory attributes were of greatest importance to consumer liking, and these generally dominate varietal differences. Winemakers' quality concepts do not closely align with those of the consumers. Significance of the Study: This study identifies sensory properties of red wines which could be maximised as well as those which should be reduced, allowing producers to better meet consumers' preferences.     

Identifying drivers for consumer acceptance and purchase intent of corn tortilla

ABSTRACT:  The traditional production of corn tortilla has been modified by new processing technologies to make possible a commercial-scale production; this practice has resulted in products having sensory properties different from those produced by the traditional method. There is no published information on sensory attributes driving acceptance and purchase intent of corn tortillas. Identifying sensory drivers for acceptance and purchase intent of corn tortillas will help commercially produce products that satisfy consumers' expectations. A consumer study was conducted to evaluate acceptance and purchase intent of corn tortillas and determine drivers of acceptance and purchase intent of the products. Ten samples of corn tortillas were selected to represent a variety of corn tortillas available in the Mexican market. Three hundred Mexican consumers evaluated acceptability of appearance, color, thickness, rollability, resistance to tearing, aroma, chewiness, taste and aftertaste, and overall liking using a 9-point hedonic scale. Overall acceptance and purchase intent were determined with a yes/no scale. Analysis of variance and multivariate analysis of variance revealed that consumers were able to differentiate differences in sensory acceptability among 10 samples. For example, 2 homemade and 1 small commercial-scale samples, with an overall liking score of 6.6 to 6.7, were more acceptable than others. Rollability, resistance to tearing, and chewiness were attributes underlying overall differences among 10 samples. Attributes determining overall acceptance of corn tortillas were chewiness and overall liking. Purchase intent was influenced by overall appearance, rollability, chewiness, taste, and overall liking. This study revealed critical sensory attributes and their weights given by Mexican consumers when making decisions for acceptance and purchase intent of corn tortilla.     

INTEGRATING SENSORY ANALYSIS AND HEDONIC EVALUATION FOR APPLE QUALITY ASSESSMENT

ABSTRACT

Apple cultivars were subjected to a consumer test in order to appreciate individual preferences and set up a protocol for a practical hedonic‐sensory evaluation. Cultivars subjected to the test were “Golden Delicious,”“Modì,”“Pink Lady” and “Fuji” of two different origins. Apples had the sensory profile defined by a trained panel and were evaluated by 154 consumers. According to their preferences, consumer population could be divided in six clusters. Consumer preference responses clearly associated the two “Fuji” and showed “Modì” and “Pink Lady” to have appeal on the same consumers groups. Besides expressing hedonic judgment, consumers were requested to indicate the positive sensory attributes determining their choice. Consumers appreciated “Golden Delicious” and “Fuji” on the basis of sweetness and aroma, while preferences for “Pink Lady” and “Modì” were expressed by consumers appreciating crispness, juiciness and a certain degree of acidity. The involvement of consumers in defining attributes driving preferences provides details useful for weighing up the consistency between consumers' response and sensory panel profile.

PRACTICAL APPLICATIONS

This work contributes to the knowledge on consumer preferences and concerning apple sensory quality. In particular, the tested varieties could be divided in three groups on the basis of perceived attributes. Knowledge of consumer preferences related to apple qualities can be a key point in planning production and marketing strategies. A protocol integrating sensory characteristics defined by a trained panel, hedonic consumer judgments and sensory preference drivers is proposed.