消费者对切达奶酪颜色的看法
C M Racette1, K Homwongpanich1, M A Drake1
1Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27606.
Journal of dairy science
|April 12, 2024
概括
消费者更喜欢浅色的切达奶酪,但许多人认为白色切达奶酪最自然. 色色调与更清晰的味道有关,影响自然奶酪的感知.
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
- 感官分析 感官分析
背景情况:
- 切达奶酪的颜色主要是由颜色剂annatto决定的.
- 监管机构正在审查"监管机构"的定义.
- 自然的自然的自然的自然的自然
- 在食品标签上.
- 修改可能会限制在天然奶酪中使用着色剂.
研究的目的:
- 评估消费者对切达奶酪颜色的看法.
- 了解着色剂立法对消费的潜在影响.
- 确定切达的颜色和感知特征之间的关系.
主要方法:
- 进行了两项关于颜色和风味属性的在线调查 (n=1,226和n=1,183).
- 在6种商业切达奶酪 (n=196) 上进行了消费者接受性测试.
主要成果:
- 消费者更喜欢浅色的切达,而不是深色或白色的切达.
- 白色和浅色的切达酒被认为比深色更自然.
- 对于自然感知而言,存在一种双模分布,有些人认为白色切达是最不自然的.
- 色切达与一种更利的味道有关.
结论:
- 消费者对切达奶酪颜色的偏好是细分的.
- 对"自然"的看法各不相同,白色和浅色的切达通常被认为是最自然的.
- 染料法规可能会影响消费者对天然切达奶酪的选择和看法.
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