消费者对葡萄酒的熟悉增加了他们接受含有葡萄末的意大利面的接受度
Rachael Moss1, Allison Stright1, Erin Richelle1
1School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada.
Journal of food science
|September 1, 2024
概括
意大利面中的葡萄汁减少了消费者的喜好,并产生了异味. 然而,葡萄酒消费者表现出更高的接受度和更积极的情绪,这表明熟悉程度会影响对这种功能性食品成分的感官感知.
科学领域:
- 食品科学 食品科学 食品科学
- 感官分析 感官分析
- 消费者行为 消费者行为
背景情况:
- 葡萄 (GP) 是一种葡萄酒制造的副产品,富含诸如和纤维之类的有益化合物.
- 强烈的口味可以使消费者两极分化,影响食物的接受.
- 消费者对食品成分的熟悉程度会影响偏好和感官感知.
研究的目的:
- 评估消费者对不同GP含量的意大利面的接受度,感官感知和情绪反应.
- 调查消费者对GP的熟悉程度 (葡萄酒消费者与非消费者) 在他们对含有GP的意大利面的看法中的作用.
主要方法:
- 意大利面的感官测试,其体积为0% (对照),3%,6%和9%的GP.
- 在感官试验中包括44名葡萄酒消费者和58名非消费者.
- 评价喜欢分数,感官属性 (酸,苦,,质地) 和情绪反应.
主要成果:
- 补充GP通常会降低意大利面的喜欢分数.
- 与非消费者相比,葡萄酒消费者报告控制的快乐度得分明显高,3%的GP和9%的GP.
- 两组人都注意到,随着GP度的提高,酸性,苦味,性和性增加,但葡萄酒消费者表达的情绪更为积极.
结论:
- 在意大利面中加入葡萄末的做法会对味道和质感产生负面影响,从而降低了整体接受度.
- 消费者熟悉,特别是葡萄酒风味,对含有GP的产品的情绪反应和享乐评分产生积极影响.
- 尽管有负面的感官影响,但GP的营养益处需要进一步研究,以优化其纳入食品产品.
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