一个消费者对减少盐分的番茄和蔬菜汁的评价,用葡萄末汁制成
Jamal Amyoony1, Mackenzie Gorman1, Rachael Moss1
1School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada.
Journal of food science
|February 23, 2024
概括
葡萄 (GP) 可以提高减少盐分的食物中的度感知,但会对味道和整体喜好产生负面影响. 这种可持续的成分添加导致消费者接受度下降,原因是添加了苦味,酸味和葡萄酒味道.
科学领域:
- 食品科学 食品科学 食品科学
- 感官科学 感官科学
- 可持续的食品成分 可持续的食品成分
背景情况:
- 由于健康问题 (肥胖,相关疾病),对低盐食品的需求日益增加.
- 在减少盐分的产品中保持感官吸引力和风味的挑战.
- 葡萄 (GP) 是酒的副产品,被探索为一种可持续的成分,以改善度感知.
研究的目的:
- 调查葡萄末 (GP) 添加到减少盐分的食品中的消费者可接受性.
- 评估GP对感官属性的影响,包括度强度和整体喜好.
- 评估GP作为食品工业中的功能成分的潜力.
主要方法:
- 两个消费者试验使用快乐的尺度和时间检查所有适用 (TCATA).
- 评估的番茄 (n=88) 和蔬菜汁 (n=99) 有或没有GP添加.
- 感官分析侧重于整体喜好,口味喜好,以及对度强度的感知.
主要成果:
- 添加GP降低了两种产品的整体喜好和口味喜好.
- GP显著增加了感知到的度强度.
- TCATA揭示了GP与苦味,酸味和类似葡萄酒的风味的关联.
结论:
- 虽然GP增强了减少盐分的食物中的度感知,但它引入了不良的味道 (苦味,酸味,葡萄酒音).
- 这些额外的风味会对消费者接受度产生负面影响,限制了GP作为减少盐分的唯一解决方案的实用性.
- 需要进一步的研究,以减轻异味或优化食品中的GP应用.
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