解读跑步对味道感知变化的影响 运动饮料消费期间的味觉变化
Biwen Pu1,2, Ruixin Meng3,4,5, Yige Shi3,4,5
1Department of Physical Education and Sport Research, Guangdong University of Finance, Guangzhou 510521, China.
Foods (Basel, Switzerland)
|April 27, 2024
概括
消费者更喜欢甜的水果运动饮料. 运动通过降低甜味和水果味的味道门和增加酸味的识别来改变味道感知.
科学领域:
- 食品科学 食品科学 食品科学
- 感官分析 感官分析
- 运动营养 运动营养
背景情况:
- 消费者偏好研究表明,体育饮料中对特定感官配置文件的需求.
- 了解挥发性化合物和味道感知对于产品开发至关重要.
研究的目的:
- 为了确定体育饮料的首选特征.
- 分析精选体育饮料的气味和味道特征.
- 为了研究运动对味觉感知的影响.
主要方法:
- 在线消费者调查用于偏好识别.
- 味道和气味的时间感觉主导 (TDS) 分析.
- 气味活性值 (OAV) 分析以确定关键的芳香化合物.
- 评估运动后的味觉变化.
主要成果:
- 在体育饮料中,甜味和水果的特点是最受欢迎的.
- 消费期间的主导感觉包括水果,新鲜和酸甜的味道.
- 发现的关键芳香化合物包括β-damascenone,β-ionone,linalol (花),gamma-decalactone,乙烯酸盐,isoamyl酸盐 (水果) 和薄荷醇 (新鲜).
- 由于识别值的变化,运动显著改变了味道感知,将其转向酸味.
结论:
- 运动饮料风味配置文件应该强调甜味和果味的音符.
- 运动引起的生理变化改变了味道和气味的感知,影响了整体的味道体验.
- 有针对性的芳香化合物识别有助于制定符合消费者偏好的运动饮料,并在体育活动期间保持所需的感官属性.
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