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首页> 外文期刊>Food Quality and Preference >Exploring taffy product consumption experiences using a multi-attribute time-intensity (MATI) method.
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Exploring taffy product consumption experiences using a multi-attribute time-intensity (MATI) method.

机译：使用多属性时间强度（MATI）方法探索太妃糖产品的消费体验。

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摘要

Taffy is a popular food form for delivery of functional ingredients but requires formulation that delivers acceptable flavor and texture throughout the entire product consumption experience. Because consumer-relevant flavor and texture changes occur throughout the mastication process for this type of product, it is useful to apply a sensory time-intensity methodology during chew-down for product optimization. Classical time-intensity methods are not efficient approaches for rapid development timelines as they are generally limited to single attributes per run. A multi-attribute time-intensity (MATI) application has been developed and applied to "pace" respondents through multiple attributes and cycles within a run, thereby offering an efficient means to capture key flavor and texture attributes over time. MATI is a natural extension of the classical time-intensity methodology, from one attribute to multiple attributes and from intensity attributes to both intensity and hedonic attributes. Many advanced statistical techniques can be used for analyzing the MATI data. The techniques include turning raw discrete data into smooth MATI curves; the bootstrap method for estimations of the parameters of MATI curves and the standard errors of the estimators; HANOVA, an adaptive analysis of variance for high-dimensional data, for comparisons of groups of MATI curves; and the intraclass correlation coefficient (ICC) and multivariate intraclass correlation coefficient (MICC) for assessing performance of a panel and panelists. A combination of MATI results from a trained sensory descriptive panel and consumers was used to deliver product category understanding, provide detailed understanding of what flavors and textures consumers enjoy and formulation optimization guidance
机译：太妃糖是一种流行的食品形式，用于传递功能性成分，但需要在整个产品消费过程中都能提供可接受的风味和质地的配方。由于此类产品在整个咀嚼过程中都会发生与消费者相关的风味和质地变化，因此在咀嚼过程中应用感官时间强度方法对产品进行优化非常有用。经典的时间密集型方法对于快速开发时间表而言并不是有效的方法，因为它们通常每次运行都限于单个属性。已经开发了多属性时间强度（MATI）应用程序，并将其应用于运行过程中通过多个属性和周期“使”响应者“步调”，从而提供了一种有效的方法来捕获随时间变化的关键风味和质地属性。 MATI是经典时间强度方法的自然扩展，从一个属性到多个属性，从强度属性到强度和享乐属性。许多先进的统计技术可用于分析MATI数据。这些技术包括将原始离散数据转换成平滑的MATI曲线;用于估计MATI曲线参数和估计器标准误差的自举方法; HANOVA，高维数据的方差自适应分析，用于比较MATI曲线组;组内相关系数（ICC）和多元组内相关系数（MICC）用于评估小组成员和小组成员的表现。来自训练有素的感官描述小组和消费者的MATI结果的组合用于提供对产品类别的了解，提供对消费者所喜欢的风味和质地的详细了解以及配方优化指南

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