使用 "适用率 "和 "强度 "量表验证感官特征优化方法:苹果汁案例研究

IF 4.7 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Foods Pub Date : 2024-09-08 DOI:10.3390/foods13172853
Yoojin Jeong, Han Sub Kwak, Manyoel Lim, Young Jun Kim, Youngseung Lee
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引用次数: 0

摘要

偏好图谱(PM)整合了消费者数据和描述性分析(DA)数据,以确定驱动消费者喜好的属性,被广泛用于产品优化。然而,有限的训练有素的小组成员无法完全代表不同的消费者群体,也无法可靠地预测市场接受度。因此,许多研究都探索了以消费者为基础的方法,以此来替代数据分析;然而,这些方法在产品优化方面的功效仍然有限。因此,本研究采用了两种基于消费者的分析技术,作为外部偏好绘图(EPM)中DA的替代方法,以探索优化产品的潜力。总体而言,8 位训练有素的小组成员对 7 种商业苹果汁的 12 种感官属性进行了分析,而 160 位消费者则使用 5 点 "全适用 "量表(RATA)和 10 厘米强度量表(IS)对相同的属性进行了评估。丹扎特(Danzart)的响应面理想建模法,通过原点计算,利用 DA、RATA 和 IS 来确定最佳产品,重点是最初消费者测试中位于群体理想点附近的三种产品。总体而言,利用 DA、RATA 和 IS 成功确定了该组的理想产品及其感官特征。在感官强度方面,DA 和 RATA(Rv = 0.92)以及 DA 和 IS(Rv = 0.91)之间的一致性很高。以每种方法的最佳比例混合的产品的总体喜好和偏好得分显示,使用 DA、RATA 和 IS 确定的理想产品之间的偏好没有显著差异。这项研究表明,在 EPM 中,RATA 和 IS 都可以替代 DA 来确定理想的感官特征。
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Validation of Optimization Methods for Sensory Characteristics Using Rate-All-That-Apply and Intensity Scales: A Case Study of Apple Juice
Preference mapping (PM), which integrates consumer and descriptive analysis (DA) data to identify attributes that drive consumer liking, is widely employed for product optimization. However, a limited group of trained panelists cannot fully represent the diverse consumer population or reliably predict market acceptance. Consequently, numerous studies have explored consumer-based methodologies as potential replacements for DA; however, their efficacy for product optimization remains limited. Therefore, this study was conducted to explore the potential of optimizing products using two consumer-based profiling techniques as alternatives to DA in external preference mapping (EPM). Overall, 8 trained panelists profiled 12 sensory attributes of 7 commercial apple juices, whereas 160 consumers assessed the same attributes using a 5-point rate-all-that-apply (RATA) scale and a 10 cm intensity scale (IS). Danzart’s response surface ideal modeling was employed to identify optimal products using DA, RATA, and IS through barycenter calculations, focusing on three products from the original consumer test located around the group ideal point. Overall, the ideal products of the group and their sensory characteristics were successfully identified using DA, RATA, and IS. Regarding sensory intensities, high concordance was observed between DA and RATA (Rv = 0.92) and between DA and IS (Rv = 0.91). Overall liking and preference scores for products mixed at the optimal ratio for each method showed no significant differences in preference among the ideal products identified using DA, RATA, and IS. This study suggests that both RATA and IS are viable alternatives to DA in EPM for identifying ideal sensory profiles.
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来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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