基于定量描述分析和消费者喜好性测试优化零脂肪油醋汁配方-食品安全质量检测学报-CSCIED科技核心评价数据库-手机版

基于定量描述分析和消费者喜好性测试优化零脂肪油醋汁配方

Formulation optimization of zero-fat oil vinegar liquid seasoning based on quantitative descriptive analysis and consumer preference testing

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DOI	10.19812/j.cnki.jfsq11-5956/ts.20241014005
刊名	食品安全质量检测学报 Journal of Food Safety and Quality
年，卷(期)	2025, 16(9)
作者	王年久*,
作者单位	上海太太乐食品有限公司
摘要	目的将定量描述分析和消费者喜好性测试应用于零脂肪油醋汁配方开发中, 建立一种零脂肪油醋汁产品配方优化方法。方法使用定量描述分析方法对4款零脂肪油醋汁样品进行特征风味确认, 运用9点消费者喜好性测试对零脂肪油醋汁总体消费者接受度进行评价, 采用5点适度测试(5-point just-about-right, 5-JAR)方法, 对油醋汁各特征性风味的强度感受进行消费者评分。结果消费者喜好度的结果显示, 消费者接受度最高的为洛神花风味油醋汁, 其次为川式麻辣风味油醋汁, 果味油醋汁和日式原味油醋汁为消费者接受度最低; 根据消费者JAR分析结果, 日式原味油醋汁和果味油醋汁配方需要对颜色、香气、酸味、咸味和后味延伸感等特征进行调整优化; 洛神花风味和川式麻辣风味油醋汁, 需微调个别特征性指标。结论利用定量描述分析和消费者喜好性测试, 能将产品的感官特征信息与消费者喜好性相关联, 可以很好地反映产品各特征风味的消费者接受度, 为新产品开发、配方调试提供了指导和参考。
Abstract	Objective To optimize the new product formulations of zero-fat oil vinegar liquid seasoning based on the quantitative descriptive analysis and consumer preference testing. Methods Quantitative descriptive analysis was used to confirm the main attributes of four zero-fat oil vinegar liquid seasonings. The consumer preferences of the overall flavor were evaluated through 9-point hedonic tests. The intensity perception of the attributes of the zero-fat oil vinegar liquid seasoning were evaluated by 5-point just-about-right (5-JAR) method. Results The Luoshenhua flavor performed best for consumer overall likings, followed by the Sichuan style spicy flavor zero-fat oil vinegar liquid seasoning. The fruity flavor and the Japanese style original flavor got the lowest acceptance scores among the four zero-fat oil vinegar liquid seasoning. According to the JAR analysis, the attributes needed to be adjusted such as the strength of the color, aroma, acidity, saltiness, and aftertaste of the Japanese original flavor and fruity flavor zero-fat oil vinegar liquid seasoning samples, and the flavor of Luoshenhua and Sichuan style spicy samples needed to be fine-tuned for individual attributes. Conclusion By utilizing quantitative descriptive analysis and consumer sensory testing, the sensory attributes of products can be combined with consumer preferences, which could effectively reflect the consumer acceptance of each attributes of the product. This provided guidance and reference for new product development and formula adjustment.
关键词	定量描述分析;消费者喜好性测试;零脂肪油醋汁;配方优化
KeyWord	quantitative descriptive analysis; consumer preference testing; zero-fat oil vinegar liquid seasoning; formulation optimization
基金项目
页码	318-324

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王年久*. 基于定量描述分析和消费者喜好性测试优化零脂肪油醋汁配方 [J]. 食品安全质量检测学报. 2025; 16; (9). 318 - 324.

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