Package images modulate flavor perception for orange juice

Most food packages contain images as well as textual information. While the influence of textual information on flavor evaluation has been well studied, the influence of images remains unexplored. Thus, this study investigated how the valence and congruency of images on juice packages influence flavor evaluations. There were 85 participants divided between four experimental conditions: (1) pleasant/congruent, with pleasant orange pictures; (2) unpleasant/congruent, with unpleasant orange pictures; (3) pleasant/incongruent, with pictures of pleasant non-food objects; and (4) unpleasant/incongruent, with pictures of unpleasant non-food objects. In each condition, pictures were attached to cups filled with juice. The participants rated the palatability, goodness of aroma, sweetness, bitterness, sourness, richness, freshness, and artificiality of 6 samples of the same juice. Juices presented with pleasant images were rated as more palatable and fresh. Juices presented with congruent images were rated with better aromas. This data shows that images on juice packages influence flavor evaluation.     

百香果—苹果复合发酵型乳饮料工艺优化及抗氧化性研究

目的:制作一款新型百香果、苹果发酵乳饮料。方法:以百香果、苹果和纯牛奶为原料,以感官评价、蛋白质含量为指标,利用模糊数学评价法,考察苹果汁添加量、百香果汁添加量、蔗糖添加量、发酵时间、菌种接种量对百香果—苹果风味发酵乳感官品质的影响,并对发酵乳的抗氧化性及各项指标进行检测。结果:百香果—苹果风味发酵乳的最佳配方为纯牛奶82.59%,百香果汁2.35%,苹果汁8.00%,蔗糖7.00%,增稠剂0.06%,菌种0.002 06%,发酵时间6.50 h。此条件下,发酵乳的感官评分为8.99,蛋白质含量为3.12 g/100 g,其理化指标和卫生指标均符合相关国标要求。抗氧化性结果表明,百香果—苹果乳饮料发酵后对DPPH自由基和羟自由基的清除率均比发酵前有所提升,分别为77.7%,45.7%。结论:最佳配方下得到的发酵乳呈淡黄色,具有良好的组织状态,无乳清析出,不分层,具有百香果和苹果的清香和发酵乳特有风味,酸甜比例合适。     

特色蟠桃西瓜苹果醋饮料的研究

文中介绍了苹果醋的酿制方法及最佳工艺条件，并以苹果醋为酸味剂，辅以蟠桃汁，西瓜汁，苹果汁，蜂密等，研制出集营养，保健，风味于一体的果醋果汁饮料。     

The color-flavor incongruency effect in visual search for food labels: An eye-tracking study

Consumers tend to associate stimuli across different senses, such as the color and flavor of foods or drinks. After repeated exposure to the packaging of mainstream food products, consumers can even associate a certain packaging color and a given flavor label. Previous research has demonstrated the influence of these packaging color-flavor label associations on the visual search for a certain flavor label. Here we report an eye-tracking study designed to investigate the mechanisms of this behavioral effect. The participants were cued by a flavor word before they searched for a food packaging with this flavor label. The behavioral results revealed that they were slower to find a color-flavor incongruent target than a color-flavor congruent one, indicative of a color-flavor incongruency effect. The eye-movement results suggested that the participants might rely on color when searching for a packaging labeled with a certain flavor, and switch back to word-based search if the target was not found via color-based search. These findings demonstrate the importance of color-flavor congruency in packaging design, and shed some light on how to use color-flavor incongruency in packaging design for new flavors to attract consumers’ attention in-store or online.     

Consistent flavor naming predicts recognition memory in children and young adults

The relationship between flavor naming and recognition memory was evaluated in groups of children and young adults who either self-generated flavor names or chose flavor names from a list of four alternatives. The adults were more successful at naming and remembering the flavors, with the age differences in naming performance tending to be larger than differences in memory performance. Differences in recognition memory among the age groups were modest, ranging from 3% to 12%. Providing flavor labels improved naming accuracy, but not naming consistency or memory for younger children (4-7 years old). Labels improved naming accuracy and consistency for the older children (8-11 years old), and showed a trend toward improving memory. Labels improved naming accuracy, consistency and recognition memory in adults. Consistent naming was a powerful predictor of recognition memory for each age group and test condition. Consistently named flavors were remembered correctly on 88% of the trials while inconsistently named flavors showed no evidence of memory. It was concluded that flavor recognition memory and naming consistency were both rooted in successfully matching flavor percepts to a multi-dimensional flavor representation that includes semantic information.     

新剂型香精及其包埋技术的应用

新剂型香精区别于传统液体香精的地方在于采用了包埋技术,将各种保护性壁材以不同方式和过程包覆香精,从而保护香精,赋予香精更优越的性能。文中介绍了五种新剂型香精:分子胶囊香精、纳米胶囊香精、微胶囊香精、颗粒香精、爆珠香精,并阐述了其制备方法及优缺点。     

烟用增香物质的分析技术进展

卷烟中的增香物质是卷烟生产中不可或缺的原料,该物质既能减少焦油含量,同时也能影响卷烟口味。然而卷烟中的增香物质化学成分复杂,很多物质有不同程度的生理毒性,因此对烟草中增香成分的测定具有显著意义。目前烟用增香物质的的前处理和检测技术多种多样,本文对烟用增香物质的前处理和检测技术进行了综述和比较,对一些新的分析技术也作了简要介绍,拟为卷烟中增香物质的检测提供依据。     

高静压和热杀菌对桃汁香气成分的影响

比较高静压和热杀菌处理后对桃汁香气成分的影响。未处理前桃汁的香气成分主要包括乙酸、3-甲基戊醇、丙二醇甲醚醋酸酯、苯甲醛等。高静压处理后酯类成分含量增加,其中乙酸丁酯、邻苯二甲酸二丁酯的含量相对未处理条件下分别增加了516.67%和40.91%,苯甲醛和壬醛各增加了219.78%和130.55%,新增了3,4-二甲基-2-己酮等4种酮类物质以及邻苯二甲酸二乙酯等酯类物质,醇类物质损失明显。热杀菌加剧了桃汁主要香气成分的变化,乙酸丁酯含量下降,丙二醇甲醚醋酸酯、乙酸、3-甲基戊醇、苯甲醇等物质未检出,而2-癸烯-1-醇(油醇气味)成分的增加,使热杀菌后桃汁风味变差。可见,高静压比热杀菌更能有效保持桃汁的风味。     

The multisensory perception of flavor: Assessing the influence of color cues on flavor discrimination responses

Two experiments are reported that were designed to investigate the influence of visual color cues on people’s flavor discrimination and flavor intensity ratings for a variety of fruit-flavored solutions. In Experiment 1, the participants had to associate specific flavors with solutions of various colors simply by looking at them (i.e., without tasting them). In Experiment 2, the participants tasted the solutions and had to discriminate the flavor of solutions that had been colored either ‘appropriately’ or ‘inappropriately’, or else presented as colorless solutions. The participants were explicitly informed that the colors of the solutions provided no useful information regarding the actual flavor identity of the solutions. The participants also rated the flavor intensity of the solutions. The accuracy of participants’ flavor discrimination performance was significantly lower when the solutions were colored inappropriately than when they were colored appropriately (or else were presented as colorless solutions). These results show that the modulatory effect of visual cues on flavor perception can override participants’ awareness that the solutions would frequently be colored inappropriately.     

Heart rate,skin conductance,and explicit responses to juice samples with varying levels of expectation (dis)confirmation

Disconfirmations between consumers’ expectations and a product’s actual properties can lead to different responses in consumers. Most researchers study these responses focusing on the final judgement of the product. However, looking at consumers’ physiological responses like those of the autonomic nervous system (ANS) could help complement what is known about consumer reactions and final response to disconfirmed expectations. This study evaluated how ANS responses change when tasting juice samples that were as expected, that differed slightly, or that differed greatly from manipulated expectations and whether these responses vary from those obtained when there is no manipulation of expectations.Eighty-six participants tasted fruit and vegetable juices in two separate sessions. They were divided in two conditions. In Condition A, expectations were manipulated by showing participants the image of an ingredient and then providing them with a juice whose flavour was as expected, differed slightly, or differed greatly from that of the image. In Condition B, each juice was first tasted without explicit information shown beforehand and the image of the ingredient was shown afterwards. The images were the same as in Condition A. Heart rate and skin conductance were measured. To confirm that participants perceived confirmations and large and small disconfirmations when tasting the juices, they rated the samples in different sensory properties before and after tasting them. Results from most of the sensory ratings, except sourness and taste intensity, showed that participants perceived the designed confirmation and disconfirmation of expectations accordingly. Regarding ANS responses, heart rate had a larger increase during the second session than during the first. Skin conductance responses increased in Condition A but decreased in Condition B. In conclusion, our design managed to create confirmations and varying levels of disconfirmations. ANS responses did not capture them but seemed to capture factors like attention and the orientation response.     

基于聚类分析的浓缩苹果汁风味品质分析与评价

通过对浓缩苹果汁主要风味物质进行分析,建立其风味品质的客观评价方法,为生产者合理调整工艺提供参考。分别选取风味较好和风味较差的浓缩苹果汁样品,对其挥发性风味物质、有机酸、氨基酸、糖类等主要风味物质进行分析,采用主成分分析、因子分析综合打分、聚类分析等方法筛选出能够有效区分不同风味品质浓缩苹果汁样品的主要风味化合物。选取12批次浓缩苹果汁样品,检测样品中39种主要挥发性风味物质、14种主要氨基酸、6种主要有机酸以及4种主要的糖类等风味物质。根据因子分析综合打分结果,从29种组合中,筛选出能够区分浓缩苹果汁风味的5种主要风味物质,分别为天冬氨酸、丝氨酸、蛋氨酸、果糖和葡萄糖。利用不同年份的8个批次浓缩苹果汁样品对该结果进行了验证,结果表明,这5种风味物质能够有效区分A、B两类浓缩苹果汁。利用筛选出的5种主要风味物质,能够对浓缩苹果汁风味品质进行客观、准确的判别。     

烟用香精质量控制软件的研制开发

为检测同一品种、不同批次的烟用香精产品质量是否一致,使用多种分析方法和仪器对17种品牌卷烟的62种香精进行了定性和定量分析,并结合评吸结果设计“特征组分量控指标（QCc指标）”和“总体组分量控指标（QCT指标）”对香精质量进行协同监控,建立了香精质量控制方法。在此基础上,研发了烟用香精的质控软件。该软件具有查询和自动计算香精质控指标功能,并且还可以通过逻辑判断程序,自动判断香精的质量是否合格。      

具有民族特色的新型香精

<正> 香精在现代食品工业中获得广泛的应用,为了适应市场和消费者的需求,香精生产商通过先进的科技,不断开发和研制新的香型,为食品产品平添新的风味。 为了调配天然味美的食用香精,奇华顿(Givaudan)公司开展了“寻味之旅”(TasteTrek~(TM))计划。一支由奇华顿的科学家们组成的考察队伍走访世界各地,由法国南部的草莓园,到中国的地方餐馆,以至非洲加彭的热带雨林,四处     

蟠桃果肉果汁饮料生产技术的改进

对蟠桃果肉果汁饮料的生产技术进行了改进;先将蟠桃加工成蟠桃果肉果汁,采用大袋无菌包 装作为半成品贮存起来,将蟠桃果肉果汁调配,再加工成蟠桃果肉果汁饮料,解决了因蟠桃的不耐贮藏 而造成蟠桃果肉果汁饮料风味营养损失而引起品质下降的问题。     

苹果汁和桃汁种类特异性PCR检测方法的研究

本文采用苹果属过敏原蛋白的mal d 4.02基因,桃属微卫星标记MA023a分别作为苹果汁和桃汁特异性引物,并以植物高度保守的叶绿体AccD基因作为内标物,利用PCR检测方法对两种果汁进行种属鉴定。结果表明,特异性PCR检测方法可以准确的对苹果和桃产品进行种属鉴定,苹果、桃属特异性PCR检测方法的最低检测限分别为5、10ng/μL,此方法能快速、准确对苹果汁和桃汁种类进行定性鉴定和掺假检测。      

醋蛋口服液生产工艺的研究

以醋蛋、蜂蜜为主要原料,研制了醋蛋口服液的加工工艺。由单因素试验确定了低聚木糖、蜂蜜、醋蛋液和浓缩苹果汁的添加量对产品风味的影响。通过正交试验优化了产品的配方。正交试验结果表明,4个因素中,醋蛋液和蜂蜜对产品风味有显著影响,低聚木糖和浓缩苹果汁对产品风味影响不显著。醋蛋口服液的最佳配方为:低聚木糖0.8g/100mL、蜂蜜10%、醋蛋液19%、浓缩苹果汁3.5%。复合稳定剂的最佳配比为:CMC-Na 0.75%、果胶0.3%、海藻酸钠0.15%。     

非浓缩还原(NFC)苹果汁加工过程中糖酸风味组分和呼吸速率的变化

通过测定NFC苹果汁、固酸比以及糖酵解途径、三羧酸循环途径、磷酸戊糖途径、细胞色素途径和交替途径等的呼吸速率的变化,明确NFC苹果汁加工过程中影响糖酸风味品质的关键环节和转化的大致途径,为优化NFC苹果汁生产工艺提供依据。结果表明,NFC苹果汁加工过程中风味品质变化可分为原料到榨汁和灭酶到灌装两个阶段。第一个阶段,可溶性糖中的葡萄糖和山梨醇含量升高了49.12%和20.59%,有机酸中的苹果酸含量升高了8.06%、草酸含量显著降低了7.01%,TCAC呼吸速率升高0.64倍,CP呼吸速率降低0.85倍;第二个阶段,果糖、葡萄糖、苹果酸、草酸含量和固酸比的变化呈正态分布,与EMP途径、TCAC途径和AP途径的呼吸速率变化相关。因此,各加工环节对于果汁糖酸风味组分和呼吸速率的影响是不同的,热处理是NFC苹果汁加工过程中风味品质调控关键环节,应加强调节该环节果汁中心代谢酶促反应以优化糖酸风味品质。     

益生菌发酵苹果浆工艺优化及发酵前后挥发性风味成分分析

以苹果浆为原料,研究益生菌混菌发酵苹果浆工艺条件及发酵前后挥发性风味成分的变化。选取Lactobacillus plantarum 21805、Lactobacillus acidophilus 20250混合发酵苹果浆,以活菌数和感官评分为评价指标,研究乳酸菌接种量、发酵温度、发酵时间、菌种比例、灭菌条件、苹果浆料液比对发酵苹果浆品质的影响,在单因素试验基础上采用正交试验对发酵工艺进行优化,并采用顶空固相微萃取和气相色谱-质谱联用方法分析苹果浆发酵前后挥发性风味成分的变化。结果表明,益生菌发酵苹果浆最佳工艺条件为发酵温度32 ℃、发酵时间36 h、接种量2%、菌种比例4∶1、苹果浆料液比2∶1（g/mL）,灭菌条件为100 ℃、15 min,在此条件下,发酵苹果浆风味良好,活菌数达到8.93（lg（CFU/mL））。苹果浆经益生菌发酵后共检出27 种挥发性风味物质,其中醇类6 种、酯类10 种、酮类5 种、醛类2 种等。与发酵前相比,苹果浆发酵后新产生15 种挥发性风味物质。发酵后酯类、醇类和酮类挥发性风味物质相对含量呈增加趋势,而醛类挥发性风味物质呈降低趋势。经聚类分析,苹果浆经乳酸菌发酵后其挥发性风味物质改变显著。     

响应面法优化苹果汁制备烟草增香料工艺

以浓缩苹果汁为原料制备烟草增香料,考察了反应原辅料以及反应条件对产物的影响,并通过响应面法优化其制备工艺。结果表明:各因素对反应影响大小为红糖量>反应时间>反应温度>苹果汁浓度;优化工艺为浓缩苹果汁(浓度为60%)40g、混合氨基酸4.2g、红糖量3.8g、氨水量为1mL、醇水比例为1:1,不调pH值,反应温度为120℃,反应时间为3.5h。优化工艺制备的烟草增香料烤香、焦香和甜香突出,添加到烟草中具有明显改善香烟烟气和掩盖杂气的效果。