关于马格林的消费者接受度研究,以指导食品工业产品开发
Helena Maria Andre Bolini1, Alessandra Cazelatto Medeiros1, Cecília Teresa Muniz Pereira1
1Department of Food Engineering and Technology, University of Campinas, Monteiro Lobato, 80, Campinas 13083-862, Brazil.
Foods (Basel, Switzerland)
|January 11, 2024
概括
黄油中脂肪含量较高与更好的味道和整体接受度有关. 低脂肪的黄油 (30%) 与负面的感官属性有关,尽管与50-60%的脂质含量样本没有显著差异.
科学领域:
- 食品科学 食品科学 食品科学
- 感官分析 感官分析
- 消费者行为 消费者行为
背景情况:
- 玛格林的成分有很大的差异,以满足消费者的各种需求.
- 了解脂质含量和感官感知之间的关系对于产品开发至关重要.
研究的目的:
- 描述巴西市场黄油的物理和感官属性.
- 评估不同脂质含量水平的消费者接受度和感官概况.
主要方法:
- 进行了仪器纹理分析和情感感官评估.
- 使用了消费者接受测试,检查所有适用 (CATA) 和投影映射.
- 112 个消费者接受/CATA 和 62 个投影映射.
主要成果:
- 脂质含量超过70%的玛格林获得了最高的味道和整体接受度评分.
- 30%的脂质含量的黄油与味和苦味等负面属性有关.
- 低脂含量马格林 (30%) 的感官分数较低,但与50-60%的脂含量样本统计学上没有差异.
结论:
- 消费者通常更喜欢马格林中较高的脂质含量,因为它具有优越的风味质量.
- 降低脂质含量对制造商来说是一个挑战,他们的目标是保持理想的感官属性.
- 消费者认为,较高的脂肪百分比与油脂制品 (如黄油) 的更好的味道有关.
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