基于地域喜好差异的常温酸奶关键感官属性优化  

Optimization of Key Sensory Properties of Sterilized Yogurt Based on Regional Preference

作　　者：丛懿洁 马蕊 CONG Yi-jie;MA Rui(Weihai Ocean Vocational College,Rongcheng 264300,China;Shijiazhuang Junlebao Dairy Co.Ltd.,Shijiazhuang 050221,China)

机构地区：[1]威海海洋职业学院,山东荣成264300 [2]石家庄君乐宝乳业有限公司,河北石家庄050221

出　　处：《现代食品科技》2021年第4期292-301,24,共11页Modern Food Science and Technology

基　　金：山东省高等学校青创人才引育计划食品加工技术技能创新团队项目(133);威海市特色果蔬高值加工工程技术研究中心科研开放专项资金项目(GSGC-2019-0005)。

摘　　要：对中国北方三大常温酸奶消费区域中代表性较强的消费城市进行常温酸奶感官喜好性及关键感官属性测试,采用多元统计分析、方差分析、偏相关分析、Penalty分析对感官评价结果进行分析,研究表明:青岛、石家庄、西安的消费者对常温酸奶喜好度认知趋势整体一致。青岛消费者更倾向于酸味偏弱、乳香味偏弱、粘稠度偏弱的产品,石家庄消费者更倾向于粘稠度偏弱、乳香味偏弱、酸味偏强的产品,西安消费者更倾向于乳香味偏强、粘稠度偏弱的产品。三个地区对于4种常温酸奶的整体喜好度排序稍不同,整体上,样品A、C的喜好性显著高于样品B、D(p<0.05)。结果发现不同地区的常温酸奶口味存在差异,根据Penalty分析,可对不同地区的样品进行调整,确定调整方向并确定调整程度,以满足不同地区消费口味的需求。The sensory preference and key sensory attributes of sterilized yogurt were tested for consumers in the three representative cities in the three regions of sterilized yogurt consumption in northern China.The sensory evaluation results were analyzed by multivariate statistical analysis,partial correlation analysis and penalty analysis.It was found that there have same cognitive trend towards sterilized yogurt in Qingdao,Shijiazhuang,Xi’an consumers.It showed that the consumers in Qingdao prefer products with weak acidity,frankincense and viscosity,the consumers in Shijiazhuang prefer products with weak viscosity,weak frankincense and strong acid taste,and the consumers in Xi’an prefer products with strong frankincense flavor and weak viscosity.The ordering of the overall preference of 4 kinds of normal temperature yogurt in the three regions is slightly different.On the whole,the preference of samples A and C is significantly higher than that of samples B and D(p<0.05).The results showed that the taste of normal temperature yogurt in different regions was different,the improvement degree and direction of the sensory quality of the sample were determined through penalty analysis to meet the needs of different regional consumer tastes.

关 键 词：常温酸奶 感官评价 Penalty分析 整体喜好度 关键感官属性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]