质地术语的使用和快乐的评分在两个不同年龄的美国人队伍
Kai Kai Ma1,2, Aarthi Madhavan3, Nicole M Etter3
1Sensory Evaluation Center, The Pennsylvania State University, University Park, Pennsylvania, USA.
Journal of texture studies
|August 1, 2023
概括
食物质地感知随年龄而变化. 年长的成年人使用的纹理术语不同于年轻的成年人,影响食物的喜好和选择. 这项研究探讨了这些差异.
科学领域:
- 食品科学 食品科学 食品科学
- 感官科学是一种感官科学.
- 老年学是一门学科.
背景情况:
- 食物质地显著影响消费者的喜好和食物选择.
- 了解与年龄相关的纹理感知差异对于产品开发和饮食指导至关重要.
- 现代的食品环境呈现出多样化的纹理,需要研究感知如何在整个生命周期内演变.
研究的目的:
- 调查美国东北部成年人如何使用食物质感术语.
- 为了比较食物质地对不同年龄组食物喜好的影响.
- 为了识别特定纹理术语的使用中与年龄相关的变化.
主要方法:
- 进行了两项在线调查,共有694名参与者 (年龄在20-79岁之间).
- 调查1收集了与25个纹理术语和食物喜好分数相关的食物.
- 调查2涉及参与者将纹理术语与食品相匹配,分析跨年龄组的术语使用情况.
主要成果:
- 负面的质地术语 (例如",坚硬"",") 减少了对食物的喜好,而积极的术语 (例如",温柔"",脆") 增加了它.
- "软"",脆"",脆"",果汁"和"油性"是所有年龄段普遍使用的术语.
- 年长的成年人 (50-79岁) 比年轻的成年人更频繁地使用诸如"光滑"",温柔"和"奶油"之类的术语,而诸如""和"坚硬"之类的术语则较少使用.
结论:
- 确定了常用的食品质感术语,以及特定年龄的使用模式.
- 在年轻人和老年人之间,纹理术语的使用存在显著差异.
- 这些发现增强了对老龄化人口和现代食品环境中食物质感知能力的理解.
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