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首页> 外文期刊>Journal of Microbiology, Biotechnology and Food Sciences >METABOLITE PROFILES AND ACCEPTABILITY BY CLUSTERS OF DIFFERENT KEFIR TYPES FOR SOUTH AFRICAN CONSUMERS
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METABOLITE PROFILES AND ACCEPTABILITY BY CLUSTERS OF DIFFERENT KEFIR TYPES FOR SOUTH AFRICAN CONSUMERS

机译：南非消费者的不同开菲尔类型的代谢物谱和可接受性

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Kefir is an alternative fermented dairy product for low income South African consumers. However, it was shown that mass culturing of kefir grains leads to a loss of positive sensory attributes. Thus, this paper evaluates the chemical composition and the sensory acceptability for South African consumers of four variants of kefir (traditional kefir, mass-cultured kefir, Candi-kefir and Lacto-kefir). Results showed that all variants of kefir contained key flavour compounds: acetaldehyde (7 – 45 mg.L-1), ethanol (186 – 1774 mg.L-1), diacetyl (5 – 12 mg.L-1), ethyl acetate (1,2 – 30 mg.L-1) and acetic acid (892 – 4 490 mg.L-1); with acidity (TA: 0,85 – 0,96%; pH: 4,13 – 4,25) comparable with ranges reported in literature. Based on the liking of flavour of the variants of kefir, three clusters of consumers (N=85) were identified using Ward’s clustering. Cluster I was negatively sensitive to acidic products as indicated by the low scores (<5,30) given for liking of flavour. For Cluster II consumers, the main driver of liking of flavour was ethanol (r = 0,963; p < 0.05), therefore giving the best score (7,5) to traditional kefir the most ‘yeasty’ variant. For cluster III, acidity was a significant driver of liking (r = 0,999; p < 0.05). Thus, less acidic kefir products obtained better consumer liking scores ranging between 7,09 and 7,63. The results of this study add to the understanding of sensory attributes which drive consumer preference for kefir. This important information can be used by the South African dairy industry to strengthen the current market through the appropriate production of kefir.
机译：开菲尔是低收入南非消费者的另一种发酵乳制品。然而，已显示开菲尔粒的大规模培养导致丧失正感官特性。因此，本文评估了南非开菲尔的四种变体（传统开菲尔，大规模培养的开菲尔，坎迪克菲尔和拉克特克菲尔）的化学成分和对南非消费者的感官接受性。结果表明，开菲尔的所有变体都包含关键的风味化合物：乙醛（7 – 45 mg.L-1），乙醇（186 – 1774 mg.L-1），二乙酰（5 – 12 mg.L-1），乙酸乙酯（1,2-30 mg.L-1）和乙酸（892-4 490 mg.L-1）;酸度（TA：0.85-0.86％; pH：4.13-45）可与文献报道的范围相比。根据开菲尔变种的口味喜好，使用沃德（Ward）聚类法确定了三个消费者群体（N = 85）。群集I对酸性产品具有负面敏感性，这是由于风味偏低（<5,30）所表明。对于第二类消费者，喜欢口味的主要驱动因素是乙醇（r = 0,963; p <0.05），因此，对传统开菲尔而言，最“酵母味”的评分最高（7,5）。对于簇III，酸度是喜好的主要驱动力（r = 0,999; p <0.05）。因此，酸度较低的开菲尔产品获得了更好的消费者喜好评分，介于7,09和7,63之间。这项研究的结果加深​​了对感官属性的理解，这些属性推动了消费者对开菲尔的偏好。南非乳业可以利用这一重要信息，通过适当的开菲尔生产来加强当前市场。

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