通过RATA进行感官评估,并对在秘鲁销售的商业和传统Panettones进行分类任务
Reynaldo J Silva-Paz1, Robert W Ocrospoma-Dueñas1, Yolanda M Eguilas-Caushi1
1Escuela de Ingeniería en Industrias Alimentarias, Departamento de Ingeniería, Universidad Nacional de Barranca, Av. Toribio de Luzuriaga N° 376 Mz J. Urb. La Florida, Barranca 15169, Peru.
Foods (Basel, Switzerland)
|May 25, 2024
概括
传统的秘鲁面包因其海绵状的质地和水果风味而优于商业品种,这些品种被认为是油的. 感官和物理化学分析揭示了影响消费者选择的关键质量差异.
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:
- 在秘鲁,帕内托尼的消费量正在上升,感官属性,质量和价格是消费者接受的关键因素.
- 对于制造商和消费者来说,了解传统和商业板之间的差异至关重要.
研究的目的:
- 评估和比较秘鲁传统和商业板的感觉,物理化学,纹理和颜色属性.
- 为了评估消费者对不同类型的panettone的接受度和购买意图.
主要方法:
- 使用Rate-All-That-Apply (RATA) 的描述性测试对168名消费者进行了分类,并对92名消费者进行了歧视性分类任务.
- 评估的物理化学性质 (重量,pH,脂肪含量),质地,颜色,可接受性和购买意图.
主要成果:
- 传统和商业面条之间在重量,pH值,脂肪含量,皮和碎片颜色,硬度和性方面发现了显著的差异.
- 传统的帕内托尼被描述为海绵,水果和芳香,而商业的帕内托尼被描述为油,棕色和纤维.
- 消费者通过分类和RATA测试成功地将传统与商业板区分开来,这表明了不同的感官配置文件.
结论:
- 感官评估方法,与物理化学参数一起,是评估板质量的有效工具.
- 感官特征和成分质量显著影响消费者对帕内托尼的偏好.
相关概念视频
01:15Sensory Modalities
Sensation typically is the process by which the sensory receptors and sense organs detect stimuli from the internal and external environment and transmit this information to the central nervous system for processing.
General senses refer to the broad category of sensory information detected by receptors in the body and can be further grouped into somatic and visceral senses. Somatic sensations include touch, pressure, temperature, and pain and are essential for navigating our environment and...
General senses refer to the broad category of sensory information detected by receptors in the body and can be further grouped into somatic and visceral senses. Somatic sensations include touch, pressure, temperature, and pain and are essential for navigating our environment and...
01:11Sensory Perception: Organization of the Somatosensory System
The somatosensory system is the central and peripheral nervous system component that senses and processes touch, pressure, pain, temperature, and body position or proprioception. The process of sensation takes place at three levels:
The receptor level:
The receptor level is the first stage of sensation. It involves the detection of a stimulus by specialized sensory receptors. The stimulus must arrive within the receptor's receptive field. Next, the receptor converts the energy of the stimulus...
The receptor level:
The receptor level is the first stage of sensation. It involves the detection of a stimulus by specialized sensory receptors. The stimulus must arrive within the receptor's receptive field. Next, the receptor converts the energy of the stimulus...