基于植物的替代品不一定要低劣:用奶油奶酪进行感官和消费者研究案例研究的结果
Sara R Jaeger1,2, David Jin2, Christina M Roigard2
1Department of Food Science, Aarhus University, 8200 Aarhus, Denmark.
Foods (Basel, Switzerland)
|February 24, 2024
概括
植物性奶酪替代品 (PBCA) 在口味测试中与乳酪相似. 消费者同样喜欢PBCA和奶油奶酪,奶油质感是喜欢PBCA的关键驱动因素.
科学领域:
- 食品科学 食品科学 食品科学
- 消费者行为 消费者行为
- 可持续的饮食可持续的饮食
背景情况:
- 越来越多的人对可持续和健康的食物选择的需求.
- 为了地球和人类的福祉,需要减少对动物产品的依赖.
- 消费者对植物性奶酪替代品 (PBCA) 的接受程度有限.
研究的目的:
- 为了比较消费者对PBCA与乳酪的接受度.
- 确定喜欢PBCA的感官和非感官驱动因素.
- 了解消费者对PBCA在各种使用情况中的看法.
主要方法:
- 新西兰157名参与者的消费者品味测试.
- 一个以奶油奶酪为重点的案例研究 (2 PBCA, 2 乳制品).
- 多响应范式包括享乐,感官,情感,概念和情境的措施.
主要成果:
- 最大的消费者群体 (n=111) 表示同样喜欢PBCA和奶油奶酪 (6.5-6.7/9).
- 喜欢PBCA的关键驱动因素包括奶油般的口感,快速溶解和甜味;淡淡的味道是一个惩罚.
- 与乳酪相比,PBCA被认为对某些使用情况不太适合.
结论:
- 在消费者喜好方面,PBCA可以与乳酪相提并论.
- 感官属性,如纹理和风味特征,对于PBCA接受至关重要.
- 解决局势适当性可能会提高PBCA市场透率.
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