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首页> 外文期刊>Food Quality and Preference >Sensory exploration of the freshness sensation in plain yoghurts and yoghurt-like products.
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Sensory exploration of the freshness sensation in plain yoghurts and yoghurt-like products.

机译：对普通酸奶和类似酸奶产品的新鲜感进行感官探索。

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摘要

The term "freshness sensation" is used by consumers for characterizing some plain yoghurts and yoghurt-like products. This study consisted in an investigation of this sensation aiming at determining its underlying sensory attributes. First, two focus groups of consumers were conducted to open up the framework. A set of plain yoghurts and yoghurt-like products, both commercial and experimental, was then subjected to sensory analysis. The samples were sorted by means of a free sorting task, and further scored for the intensity of their freshness sensation and their liking, by 72 untrained consumers. Temporal Dominance of Sensations (TDS) measurements were performed by a trained sensory panel on the same products. The holistic notations of the freshness sensation and TDS results were finally combined using an internal mapping methodology. Freshness sensation and liking were highly correlated. However, a product with a low liking score was evaluated as giving an intense freshness sensation. A strong consensus of untrained subjects was observed on the fermented milk with the lowest freshness sensation intensity. Fermented milks with the highest freshness sensation intensity were the ones with the highest fat content. The main characteristics of the freshness sensation in yoghurts and yoghurt-like products were a sensation of decrease in the mouth temperature, followed by a fluid texture together with a cream flavor. A thick texture followed by the sensations of acidity and astringency clearly appeared to decrease the freshness sensation of the products. The key sensory attributes of the freshness sensation were highlighted by classical sensory approaches (free sorting task, freshness sensation scoring and focus groups). Their temporal order was determined by the TDS methodology. This could be valuable for formulating fresher products
机译：消费者使用术语“新鲜感”来表征一些普通的酸奶和类似酸奶的产品。这项研究包括对这种感觉的调查，旨在确定其潜在的感觉属性。首先，进行了两个消费者焦点小组以开放框架。然后对一组普通的酸奶和类似酸奶的产品（无论是商业的还是实验的）进行感官分析。通过免费分拣任务对样品进行分拣，并由72名未经培训的消费者对其新鲜感和喜好程度进行了评分。感官的时间优势度（TDS）测量是由训练有素的感官小组对相同产品进行的。最后，使用内部映射方法将新鲜感和TDS结果的整体符号结合在一起。新鲜感和喜好高度相关。但是，将具有低喜好评分的产品评价为具有强烈的新鲜感。在发酵乳中，新鲜感强度最低的未经培训的受试者之间存在强烈共识。具有最高新鲜感强度的发酵乳是具有最高脂肪含量的乳。酸奶和类似酸奶的产品的新鲜感的主要特征是口腔温度降低的感觉，随后是流体质地和奶油味。明显的质地厚实，随后带有酸度和涩味的感觉明显降低了产品的新鲜感。经典感官方法（免费分类任务，新鲜感评分和焦点小组）突出了新鲜感的关键感官属性。它们的时间顺序由TDS方法确定。这对于配制新鲜产品可能很有价值

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