含有益生菌的食品的感官特征:关于提高接受度和消费者坚持性的多学科观点
Alessandro Tonacci1, Francesca Gorini1
1Institute of Clinical Physiology, National Research Council, 56124 Pisa, Italy.
Nutrients
|January 10, 2026
概括
益生菌食品提供健康益处,但由于感官吸引力差,坚持程度有限. 优化味道,质地和外观可以改善消费者对益生菌的接受和习惯性消费,以改善肠道健康.
科学领域:
- 营养科学 营养科学
- 微生物学 微生物学
- 感官科学 感官科学
- 行为心理学 行为心理学
背景情况:
- 益生菌消费量正在增加,这是由于肠道微生物群和免疫效益.
- 有限的坚持源于低于最佳的感官吸引力和可变的消费者期望.
- 感官属性 (味道,香味,质地,外观) 极大地影响食物的接受和习惯性摄入.
研究的目的:
- 审查感官特征,消费者感知和益生菌疗效之间的相互作用.
- 探索如何技术创新和感官优化可以提高产品的接受度和坚持.
- 讨论影响享乐反应的因素,包括跨模式感知,文化和标签.
主要方法:
- 叙述性审查整合了来自多个科学学科的证据.
- 影响消费者对益生菌食品的认知和接受因素的分析.
- 探索感官优化和个性化营养的新兴策略.
主要成果:
- 感官属性显著影响消费者的喜好,购买决策和一致的益生菌摄入量.
- 技术创新和感官优化是改善益生菌食品可接受性的关键.
- 跨模式的感知,文化背景和清晰的标签影响了消费者满意度.
结论:
- 改善益生菌食品的感官设计对于将微生物科学转化为可持续的饮食行为至关重要.
- 解决感官方面的问题可以弥合益生菌疗效与消费者满意度之间的差距.
- 诸如感官驱动的菌株选择和个性化的营养等新兴方向有望提高益生菌食品的接受度.
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