喜欢麦牛奶的驱动因素
S Gupta1, D Rovai1, P D Gerard2
1Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA.
Journal of food science
|March 3, 2026
概括
感官属性,如不透明度,甜味,和奶油质感驱动麦牛奶喜欢. 相反,水分质地和纸板风味导致消费者不喜欢,指导产品开发以获得更好的麦奶配方.
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:
- 麦牛奶是主要的植物性乳制品替代品.
- 了解消费者偏好对于产品开发至关重要.
研究的目的:
- 确定影响消费者喜欢或不喜欢麦奶的感官属性.
- 为麦牛奶开发一个特定的感官词汇.
主要方法:
- 训练有素的感官小组评估了28种商业麦牛奶.
- 对10种选定的麦牛奶进行了消费者接受测试,其中157名消费者.
- 应用了外部偏好映射和罚款解除分析.
主要成果:
- 喜欢的驱动因素包括不透明度,甜味/制谷物风味,粘度和口腔涂层.
- 不喜欢的司机是薄/水分质地和纸板味道.
- 根据整体喜好确定了两个消费者细分市场.
结论:
- 感官词汇和已识别的驱动因素可以指导麦牛奶配方.
- 产品开发人员可以利用这些发现来改进现有的麦牛奶产品.
- 有针对性的改进可以提高消费者对麦奶的接受度.
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