《饮料工业》杂志
设为首页 | 加入收藏
 
最新文章
浅析一种评估和改善果汁饮料新鲜感的整体方法

Thomas Eidenberger1,师锦刚2*

(1 上奥地利应用科学大学,奥地利韦尔斯;2 伊比西(北京)植物药物技术有限公司,北京100176)

摘要:新鲜感是决定一款果汁饮料的消费者喜爱度以及促使消费者做出购买决定的最重要因素,但却常被饮料生产商忽视。因此厂商应对饮料的新鲜感加以重视,以风味调节剂等方式提升饮料的新鲜感。该文中以感官评测小组盲品对比的方法,对新鲜感的感知原理、饮料中新鲜感的形成过程、在风味感知过程中制造新鲜感的方法等问题进行研究,最终得出新鲜感是一种多感官协同作出的判断的结果,同时得出可以使用风味调节剂调节饮料的香气、味道等感官因素,使之与消费者大脑中先前的新鲜感记忆相符,从而提升饮料新鲜感,提升整体感官表现和消费者喜好度的结论。

关键词:果汁饮料;新鲜感;感官表现;风味;口感;风味调节剂;香精;消费者喜好度

Introduction of a Holistic Approach to Evaluate and Improve the Freshness Perception of Juice Beverage

Thomas Eidenberger 1,SHI Jin-gang2*

(1 University of Applied Sciences Upper Austria,Wels Austria;2 EPC Natural Products Co.,Ltd.,Beijing 100176,China)

Abstract: Freshness is one of the most important factors in determining consumer liking of a juice beverage and inmaking purchasing decisions. However it is often neglected by beverage manufacturers. Therefore,the manufacturersshould pay more attention to the freshness of beverages,and improve it by means of flavor modulators. This article tooksensory evaluation group blind tasting method to illustrate how freshness can be perceived, freshness in beverages,creating freshness during flavor perception. Finally concluded that freshness is the result of a multi-sensory decision. As aresult,the flavor modulator can be used to adjust the aroma,taste and other sensory factors of the beverage,so as tomake it consistent with the previous freshness memory in consumers' brains, so as to improve the freshness of thebeverage and enhance consumer liking for the overall sensory performance.

Key words: juice beverage;freshness;sensory;flavor;mouthfeel;flavor modulator;flavours;consumer liking

中图分类号:TS275.5 文献标志码:A 文章编号:1007-7871(2020)06-0017-06

(2020年 第23卷 第6期)

 

版权所有:中国饮料工业协会 电话:010-84464668
邮箱:ylgy@chinabeverage.org 传真:010-84464236 邮编:100027 地址:北京市朝阳区东三环北路丙二号天元港中心B座1702室 京ICP备20005345号-1
OEM:201107272203261305