关于豆 (Pisum sativum L.) 的描述性感官术语的词典:一个系统的审查
Szymon Wojciech Lara1,2, Amalia Tsiami1
1London Geller College of Hospitality and Tourism, University of West London, St. Mary's Road, Ealing, London W5 5RF, UK.
Foods (Basel, Switzerland)
|July 27, 2024
概括
全球豆类消费量正在上升. 这项审查确定了205个关于豆类的感觉术语,有助于未来的感觉评估,并提高消费者对豆类产品的接受度.
科学领域:
- 食品科学 食品科学 食品科学
- 感官分析 感官分析
- 豆类研究 豆类研究
背景情况:
- 全球对豆 (Pisum sativum L.) 的需求正在增加,主要是由于肉类替代品和植物性饮食.
- 豆提供高蛋白,纤维和环境益处 (固定),将其定位为大豆替代品.
- 感官质量仍然是消费者更广泛接受豆食品的障碍.
研究的目的:
- 从学术文献中系统地识别和分析豆类 (Pisum sativum L.) 的描述性感官术语.
- 为了提供一个全面的词汇对豆的感觉属性.
- 为了促进未来的感官评估和产品开发.
主要方法:
- 按照乔安娜·布里格斯研究所的指导方针进行系统的文献审查.
- 选了827篇文章,其中12篇被选中用于数据提取.
- 从训练有素/未经训练的面板和仪器分析中分析描述性感官术语.
主要成果:
- 确定了205个关于豆类的描述性感官术语.
- 这些术语分为气味/气味 (27%),味道 (51%),口味 (10%),纹理 (8%) 和视觉 (4%).
- 包括来自人类感官面板和仪器测量的数据.
结论:
- 编制的感官术语可以简化未来对豆类和豆类的描述性感官评估.
- 该列表作为感官面板培训和词典开发的基础.
- 这个资源可以帮助提高豆产品的感觉质量和消费者接受度.
关键词:
兰树 (Lathyrus oleraceus) 兰树 (Lam Lam) 是一种的植物.这种植物是 Pisum sativum L. 的.对于豆的描述性感官术语.豆子 感官词典豆类的感官线索,就是豆类的感官线索.豆类的感觉特性 豆类的感觉特性更多相关视频
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