测量动物和植物性食品之间的满意度差异的时间动态
Yuki Nishida1, Miho Sakurai2, Yamato Ishikawa2
1BKC Research Organization of Social Sciences, Ritsumeikan University, 1-1-1 Noji-higashi, Kusatsu, Shiga 525-8577, Japan.
Appetite
|May 31, 2025
概括
与传统的植物性选择相比,以动物为基础的更有效地降低了饥饿感,并保持了积极的感官体验. 高品质的植物的性能与动物相提并论.
科学领域:
- 食品科学 食品科学 食品科学
- 感官评估 感官评估
- 消费者行为 消费者行为
背景情况:
- 消费者对植物性饮食的兴趣正在增长.
- 了解植物性食品的感官体验对于市场接受至关重要.
- 食物感知中的时间变化尚未完全理解.
研究的目的:
- 为了研究动物和植物性食品之间的印象时间变化 (TCI).
- 为了比较不同基 (动物,传统植物,高质量的植物) 对和感官体验的影响.
- 探索追踪感官评估中的时间变化的实用性,以了解食物价值.
主要方法:
- 参与者评价了饥饿感,价值感,食欲,以及在消费意大利面之前和消费意大利面后的满意度.
- 一个预加载阶段涉及消耗更大的部分相同的饭菜.
- 在两个评级阶段进行了感官评估,以捕捉时间变化.
主要成果:
- 与传统的植物相比,以动物为基础的显示出优异的降低饥饿感.
- 传统的植物带来了随着时间的推移价值和欲望的显著下降,与动物不同.
- 在动物和高质量的植物之间,没有发现感官测量方面的显著差异.
结论:
- 追踪感官评价的时间变化,为人们的饮食体验提供了宝贵的见解.
- 基于动物的食物可以在和和持续的积极感知方面提供明显的优势,而不是传统的基于植物的替代品.
- 高质量的植物性配方显示出与动物性食品的感官性能相匹配的潜力.
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