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Article(id=1152687435600282158, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1152687434774000221, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20241014005, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1728835200000, receivedDateStr=2024-10-14, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1752751700543, onlineDateStr=2025-07-17, pubDate=1747238400000, pubDateStr=2025-05-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1752751700543, onlineIssueDateStr=2025-07-17, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1752751700543, creator=13701087609, updateTime=1752751700543, updator=13701087609, issue=Issue{id=1152687434774000221, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='9', pageStart='1', pageEnd='324', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1752751700342, creator=13701087609, updateTime=1756708585928, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1169283815848555430, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1152687434774000221, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1169283815848555431, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1152687434774000221, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=318, endPage=324, ext={EN=ArticleExt(id=1152687435998741040, articleId=1152687435600282158, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Formulation optimization of zero-fat oil vinegar liquid seasoning based on quantitative descriptive analysis and consumer preference testing, columnId=1151895321719223288, journalTitle=Journal of Food Safety & Quality, columnName=Food Processing and Technology, runingTitle=null, highlight=null, articleAbstract=

Objective To optimize the new product formulations of zero-fat oil vinegar liquid seasoning based on the quantitative descriptive analysis and consumer preference testing. Methods Quantitative descriptive analysis was used to confirm the main attributes of four zero-fat oil vinegar liquid seasonings. The consumer preferences of the overall flavor were evaluated through 9-point hedonic tests. The intensity perception of the attributes of the zero-fat oil vinegar liquid seasoning were evaluated by 5-point just-about-right (5-JAR) method. Results The Luoshenhua flavor performed best for consumer overall likings, followed by the Sichuan style spicy flavor zero-fat oil vinegar liquid seasoning. The fruity flavor and the Japanese style original flavor got the lowest acceptance scores among the four zero-fat oil vinegar liquid seasoning. According to the JAR analysis, the attributes needed to be adjusted such as the strength of the color, aroma, acidity, saltiness, and aftertaste of the Japanese original flavor and fruity flavor zero-fat oil vinegar liquid seasoning samples, and the flavor of Luoshenhua and Sichuan style spicy samples needed to be fine-tuned for individual attributes. Conclusion By utilizing quantitative descriptive analysis and consumer sensory testing, the sensory attributes of products can be combined with consumer preferences, which could effectively reflect the consumer acceptance of each attributes of the product. This provided guidance and reference for new product development and formula adjustment.

, correspAuthors=Nian-Jiu WANG, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Nian-Jiu WANG), CN=ArticleExt(id=1152687440142713478, articleId=1152687435600282158, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=基于定量描述分析和消费者喜好性测试优化零脂肪油醋汁配方, columnId=1151895322281734685, journalTitle=食品安全质量检测学报, columnName=食品加工与工艺, runingTitle=null, highlight=null, articleAbstract=

目的 将定量描述分析和消费者喜好性测试应用于零脂肪油醋汁配方开发中, 建立一种零脂肪油醋汁产品配方优化方法。方法 使用定量描述分析方法对4款零脂肪油醋汁样品进行特征风味确认, 运用9点消费者喜好性测试对零脂肪油醋汁总体消费者接受度进行评价, 采用5点适度测试(5-point just-about-right, 5-JAR)方法, 对油醋汁各特征性风味的强度感受进行消费者评分。结果 消费者喜好度的结果显示, 消费者接受度最高的为洛神花风味油醋汁, 其次为川式麻辣风味油醋汁, 果味油醋汁和日式原味油醋汁为消费者接受度最低; 根据消费者JAR分析结果, 日式原味油醋汁和果味油醋汁配方需要对颜色、香气、酸味、咸味和后味延伸感等特征进行调整优化; 洛神花风味和川式麻辣风味油醋汁, 需微调个别特征性指标。结论 利用定量描述分析和消费者喜好性测试, 能将产品的感官特征信息与消费者喜好性相关联, 可以很好地反映产品各特征风味的消费者接受度, 为新产品开发、配方调试提供了指导和参考。

, correspAuthors=王年久, authorNote=null, correspAuthorsNote=
* 王年久(1981—), 硕士, 副高级工程师, 主要研究方向为调味品研究与开发。E-mail:
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Research progress on descriptive analysis and sensory evaluation methods for consumer testing in tea[J]. Journal of Food Safety & Quality, 2024, 15(18): 1-8., articleTitle=Research progress on descriptive analysis and sensory evaluation methods for consumer testing in tea, refAbstract=null)], funds=null, companyList=[AuthorCompany(id=1169272684522254726, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435600282158, xref=null, ext=[AuthorCompanyExt(id=1169272684534837639, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435600282158, companyId=1169272684522254726, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=Shanghai Totole Food Ltd., Shanghai 201812, China), AuthorCompanyExt(id=1169272684555809160, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435600282158, companyId=1169272684522254726, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=上海太太乐食品有限公司, 上海 201812)])], figs=[ArticleFig(id=1169272685671494038, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435600282158, language=EN, label=Fig.1, caption=QDA data radar chart of 4 oil and vinegar liquid seasoning samples, figureFileSmall=AAuFkZauWGmFGi53Su0Hqg==, figureFileBig=1Ulbbwt7QzzkzwEry/PvoQ==, tableContent=null), ArticleFig(id=1169272685755380119, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435600282158, language=CN, label=图1, caption=4款油醋汁样品的QDA数据雷达图, figureFileSmall=AAuFkZauWGmFGi53Su0Hqg==, figureFileBig=1Ulbbwt7QzzkzwEry/PvoQ==, tableContent=null), ArticleFig(id=1169272685814100376, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435600282158, language=EN, label=Fig.2, caption=Consumer 5-JAR test results for 4 oil and vinegar liqud seasoning samples, figureFileSmall=lJdp6VorZbeyBsRf3EGQ2A==, figureFileBig=NB5K7fdsM7/JnngRlKKogg==, tableContent=null), ArticleFig(id=1169272685918957977, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435600282158, language=CN, label=图2, caption=4款油醋汁消费者5-JAR测试结果, figureFileSmall=lJdp6VorZbeyBsRf3EGQ2A==, figureFileBig=NB5K7fdsM7/JnngRlKKogg==, tableContent=null), ArticleFig(id=1169272685969289626, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435600282158, language=EN, label=Table 1, caption=

Differences between 4 flavors of zero-fat oil vinegar liquid seasoning

, figureFileSmall=null, figureFileBig=null, tableContent=
样品编号 风味类型 主要配料信息
A 日式原味 添加白砂糖、食用盐、苹果汁、本味淋、洋葱、果醋、生抽、黄原胶
B 川式麻辣风味 在A样品配方基础上, 添加辣椒片、花椒粉、五香粉等, 其余原料微调
C 果味 在A样品配方基础上, 添加5%的柠檬汁和百香果汁, 其余原料微调
D 洛神花风味 在A样品配方基础上, 添加5%洛神花碎, 其余原料微调
), ArticleFig(id=1169272686032204187, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435600282158, language=CN, label=表1, caption=

4款风味零脂肪油醋汁的主要区别

, figureFileSmall=null, figureFileBig=null, tableContent=
样品编号 风味类型 主要配料信息
A 日式原味 添加白砂糖、食用盐、苹果汁、本味淋、洋葱、果醋、生抽、黄原胶
B 川式麻辣风味 在A样品配方基础上, 添加辣椒片、花椒粉、五香粉等, 其余原料微调
C 果味 在A样品配方基础上, 添加5%的柠檬汁和百香果汁, 其余原料微调
D 洛神花风味 在A样品配方基础上, 添加5%洛神花碎, 其余原料微调
), ArticleFig(id=1169272686090924444, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435600282158, language=EN, label=Table 2, caption=

Sensory evaluation criteria for description and analysis of oil and vinegar liquid seasoning

, figureFileSmall=null, figureFileBig=null, tableContent=
评分 0 1~5 6~9 10 10~14 15
强度 无 极弱 偏弱 中等 偏强 很强
), ArticleFig(id=1169272686149644701, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435600282158, language=CN, label=表2, caption=

油醋汁描述分析感官评分标准

, figureFileSmall=null, figureFileBig=null, tableContent=
评分 0 1~5 6~9 10 10~14 15
强度 无 极弱 偏弱 中等 偏强 很强
), ArticleFig(id=1169272686216753566, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435600282158, language=EN, label=Table 3, caption=

Scoring criteria of 9-point hedonic scale

, figureFileSmall=null, figureFileBig=null, tableContent=
1 2 3 4 5 6 7 8 9
特别不喜欢 很不喜欢 不喜欢 有点不喜欢 一般 有点喜欢 喜欢 很喜欢 特别喜欢
), ArticleFig(id=1169272686271279519, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435600282158, language=CN, label=表3, caption=

9点喜好性测试评分标准

, figureFileSmall=null, figureFileBig=null, tableContent=
1 2 3 4 5 6 7 8 9
特别不喜欢 很不喜欢 不喜欢 有点不喜欢 一般 有点喜欢 喜欢 很喜欢 特别喜欢
), ArticleFig(id=1169272686329999776, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435600282158, language=EN, label=Table 4, caption=

Scoring criteria of 5-JAR

, figureFileSmall=null, figureFileBig=null, tableContent=
1 2 3 4 5
太少 有点少 正好 有点多 太多
), ArticleFig(id=1169272686392914337, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435600282158, language=CN, label=表4, caption=

5-JAR测试评分标准

, figureFileSmall=null, figureFileBig=null, tableContent=
1 2 3 4 5
太少 有点少 正好 有点多 太多
), ArticleFig(id=1169272686548103586, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435600282158, language=EN, label=Table 5, caption=

Sensory description vocabulary and definitions of 4 oil and vinegar liquid seasoning

, figureFileSmall=null, figureFileBig=null, tableContent=
描述词汇 定义 强度对照
色泽 白光下, 肉眼所见的颜色, 如红色, 黄色, 棕色等
香气 鼻子嗅闻到的气味, 4款产品具体香气如下:
日式原味油醋汁: 酸气味;
川式麻辣味: 香辛料气味(辣椒气味), 略带酸气味;
果味油醋汁: 果香(柠檬气味), 略带酸气味;
洛神花油醋汁: 清新酸香气, 略带果香
酸味 柠檬酸水溶液味道 5分(0.1%水溶液), 10分(0.2%水溶液)
甜味 蔗糖水溶液味道 5分(3%水溶液), 10分(10%水溶液)
咸味 食盐水溶液味道 5分(0.3%水溶液), 10分(1%水溶液)
辣味 辣椒粉带来的口感 5分(0.1%水溶液), 10分(1%水溶液)
果味 水果带来的味道, 如柠檬汁、百香果汁、苹果汁等 5分(2%水溶液), 10分(10%水溶液)
后味延申感 品尝吞咽样品后, 味道在舌头上停留的时间 0分(没有余味), 5分(余味迅速消失), 10分(余味停留2~3 s)
), ArticleFig(id=1169272686711681443, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435600282158, language=CN, label=表5, caption=

4款油醋汁感官描述词汇、定义及强度对照

, figureFileSmall=null, figureFileBig=null, tableContent=
描述词汇 定义 强度对照
色泽 白光下, 肉眼所见的颜色, 如红色, 黄色, 棕色等
香气 鼻子嗅闻到的气味, 4款产品具体香气如下:
日式原味油醋汁: 酸气味;
川式麻辣味: 香辛料气味(辣椒气味), 略带酸气味;
果味油醋汁: 果香(柠檬气味), 略带酸气味;
洛神花油醋汁: 清新酸香气, 略带果香
酸味 柠檬酸水溶液味道 5分(0.1%水溶液), 10分(0.2%水溶液)
甜味 蔗糖水溶液味道 5分(3%水溶液), 10分(10%水溶液)
咸味 食盐水溶液味道 5分(0.3%水溶液), 10分(1%水溶液)
辣味 辣椒粉带来的口感 5分(0.1%水溶液), 10分(1%水溶液)
果味 水果带来的味道, 如柠檬汁、百香果汁、苹果汁等 5分(2%水溶液), 10分(10%水溶液)
后味延申感 品尝吞咽样品后, 味道在舌头上停留的时间 0分(没有余味), 5分(余味迅速消失), 10分(余味停留2~3 s)
), ArticleFig(id=1169272686824927652, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435600282158, language=EN, label=Table 6, caption=

Test results of 9-point hedonic scale of consumer

, figureFileSmall=null, figureFileBig=null, tableContent=
样品 喜好性得分
D 6.80±0.71a
B 6.17±0.59b
C 5.52±0.43c
A 5.12±0.54c
P <0.0001, 有显著性差异
), ArticleFig(id=1169272686908813733, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687435600282158, language=CN, label=表6, caption=

消费者9点喜好性测试结果

, figureFileSmall=null, figureFileBig=null, tableContent=
样品 喜好性得分
D 6.80±0.71a
B 6.17±0.59b
C 5.52±0.43c
A 5.12±0.54c
P <0.0001, 有显著性差异
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基于定量描述分析和消费者喜好性测试优化零脂肪油醋汁配方
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王年久 *
食品安全质量检测学报 | 食品加工与工艺 2025,16(9): 318-324
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食品安全质量检测学报 | 食品加工与工艺 2025, 16(9): 318-324
基于定量描述分析和消费者喜好性测试优化零脂肪油醋汁配方
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王年久*
作者信息
  • 上海太太乐食品有限公司, 上海 201812

通讯作者:

* 王年久(1981—), 硕士, 副高级工程师, 主要研究方向为调味品研究与开发。E-mail:
Formulation optimization of zero-fat oil vinegar liquid seasoning based on quantitative descriptive analysis and consumer preference testing
Nian-Jiu WANG*
Affiliations
  • Shanghai Totole Food Ltd., Shanghai 201812, China
出版时间: 2025-05-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241014005
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摘要
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目的 将定量描述分析和消费者喜好性测试应用于零脂肪油醋汁配方开发中, 建立一种零脂肪油醋汁产品配方优化方法。方法 使用定量描述分析方法对4款零脂肪油醋汁样品进行特征风味确认, 运用9点消费者喜好性测试对零脂肪油醋汁总体消费者接受度进行评价, 采用5点适度测试(5-point just-about-right, 5-JAR)方法, 对油醋汁各特征性风味的强度感受进行消费者评分。结果 消费者喜好度的结果显示, 消费者接受度最高的为洛神花风味油醋汁, 其次为川式麻辣风味油醋汁, 果味油醋汁和日式原味油醋汁为消费者接受度最低; 根据消费者JAR分析结果, 日式原味油醋汁和果味油醋汁配方需要对颜色、香气、酸味、咸味和后味延伸感等特征进行调整优化; 洛神花风味和川式麻辣风味油醋汁, 需微调个别特征性指标。结论 利用定量描述分析和消费者喜好性测试, 能将产品的感官特征信息与消费者喜好性相关联, 可以很好地反映产品各特征风味的消费者接受度, 为新产品开发、配方调试提供了指导和参考。

定量描述分析  /  消费者喜好性测试  /  零脂肪油醋汁  /  配方优化

Objective To optimize the new product formulations of zero-fat oil vinegar liquid seasoning based on the quantitative descriptive analysis and consumer preference testing. Methods Quantitative descriptive analysis was used to confirm the main attributes of four zero-fat oil vinegar liquid seasonings. The consumer preferences of the overall flavor were evaluated through 9-point hedonic tests. The intensity perception of the attributes of the zero-fat oil vinegar liquid seasoning were evaluated by 5-point just-about-right (5-JAR) method. Results The Luoshenhua flavor performed best for consumer overall likings, followed by the Sichuan style spicy flavor zero-fat oil vinegar liquid seasoning. The fruity flavor and the Japanese style original flavor got the lowest acceptance scores among the four zero-fat oil vinegar liquid seasoning. According to the JAR analysis, the attributes needed to be adjusted such as the strength of the color, aroma, acidity, saltiness, and aftertaste of the Japanese original flavor and fruity flavor zero-fat oil vinegar liquid seasoning samples, and the flavor of Luoshenhua and Sichuan style spicy samples needed to be fine-tuned for individual attributes. Conclusion By utilizing quantitative descriptive analysis and consumer sensory testing, the sensory attributes of products can be combined with consumer preferences, which could effectively reflect the consumer acceptance of each attributes of the product. This provided guidance and reference for new product development and formula adjustment.

quantitative descriptive analysis  /  consumer preference testing  /  zero-fat oil vinegar liquid seasoning  /  formulation optimization
王年久. 基于定量描述分析和消费者喜好性测试优化零脂肪油醋汁配方. 食品安全质量检测学报, 2025 , 16 (9) : 318 -324 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241014005
Nian-Jiu WANG. Formulation optimization of zero-fat oil vinegar liquid seasoning based on quantitative descriptive analysis and consumer preference testing[J]. Journal of Food Safety & Quality, 2025 , 16 (9) : 318 -324 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241014005
正文
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0 引言
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近年来, 伴随着人们健康意识的增强及消费观念的转变, 倡导低脂、低热量、低糖、低盐、高纤维、高饱腹感的轻食越来越受消费者的青睐, 健康轻食逐渐从都市白领的生活态度变成更多消费者的日常选择。尤其是今年以来, 轻食市场呈现出了快速增长的态势[1-3]。目前市面上的轻食产品, 主要以沙拉、肉卷、饭团、三明治等为主, 而这些轻食中常用到的调味料如沙拉酱、千岛酱、蛋黄酱等热量都很高。如果经常吃含有这些酱料的轻食, 不仅达不到减脂的效果, 可能还会造成体重增加。因此, 零脂肪油醋汁也越来越多受到消费者的青睐。传统的油醋汁中会添加植物油、果醋、芥末酱、香草和香辛料等调配而成。而零脂肪油醋汁与传统油醋汁最大的不同点在于配方中不添加油脂, 主要添加水、食醋、酱油、糖、盐、香辛料以及果味原料等配料制备而成[4-5]。
感官测试是一种通过人的感官功能来评估产品物理属性的方法, 旨在寻找消费者最满意的产品属性, 并为产品的生产与经营活动提供决策依据[6-8]。感官测试通常包括差别检验、标度检验、描述性分析和消费者测试等多种方法。这些方法可以单独或组合使用, 以评估产品的视觉、嗅觉、味觉、触觉和听觉特性。定量描述分析(quantitative descriptive analysis, QDA)是一种结合了定性和定量特点的感官评价方法, 广泛应用于食品、饮料、酒类、肉制品及茶叶等领域。梁敏华等[9]利用QDA感官评价方法与理化检测相结合对豆豉进行了研究, 赵云松等[10]介绍了感官分析技术在新式茶饮中的应用研究进展, 包括QDA方法、消费者喜好度检测以及智能感官分析方法; 谢雪华等[11]、李亚楠等[12]、安琪等[13]、谢玮等[14]、丛懿洁等[15]使用QDA测试方法应用于加工牛肉、杂粮馒头、茶叶、果酱、酸奶中特征风味及香气分析; 李静等[16]、魏永义等[17]、郑翠银等[18]、李扬等[19]利用QDA测试方法在饮料、酱油、黄酒、方便面调味料均有应用研究。QDA方法通过数字化手段对产品的感官属性进行量化描述, 能够直观、快速且有效地细化和量化产品感官属性。消费者喜好性测试是消费者情感测试的一种, 主要用于评估消费者对产品的整体喜好程度, 该测试对于产品开发和市场推广至关重要, 该方法可以帮助企业了解消费者对产品的情感反应和选择偏好, 同时, 也可以用于优化产品配方、改进包装设计、调整营销策略等目的, 最终提高产品的市场竞争力。在消费者测试中, 9点喜好性测试是一种最常用的测试方法, 这种测试通常采用一个9点的尺度表, 其中1点代表“非常不喜欢”, 而9点代表“非常喜欢”。最后利用统计分析, 计算产品的平均喜好度分数, 从而了解消费者对产品的喜好程度, 识别产品的消费者接受和喜爱程度。5点适度测试(5-point just-about-right, 5-JAR)也是消费者喜好性测试其中的一种方法, 常用于评估消费者对产品特定属性的喜好程度, 特别是当产品属性存在一个理想的或“正好”的水平时[20]。消费者喜好性感官测试在食品工业中尤为重要, 甚至不仅限于食品行业, 还广泛应用于其他领域, 如化妆品、药品和工业产品等。这种方法已广泛用于各类食品行业, 如辣条、饮料、茶叶、粽子等[20-24], 进行配方研究开发、风味改善、消费者口味喜好性调查等[25-27]。近年来, 市场上零脂肪油醋汁新品越来越多, 而关于其开发过程中感官属性及消费者喜好性研究较少。
本研究利用定量描述分析与两种消费者测试方法结合, 对4款零脂肪油醋汁新产品配方进行消费者感官测试, 从而了解消费者对产品整体的喜好程度以及各感官评估指标的强度感受, 并据此优化产品配方, 为新品上市、提高产品的市场接受度提供依据。
1 材料与方法
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1.1 材料与试剂
苹果汁(蓝标1.2 kg瓶装)、柠檬汁(蓝标1.2 kg瓶装)、百香果汁(1 kg袋装)[格瑞果汁工业(天津)有限公司]; 本味啉(无锡味菱食品科技有限公司); 香辛料(辣椒片、花椒粉、五香粉)[海乐香辛料(济南)有限公司]; 洛神花(上海梅家坞茶叶有限公司); 鹰牌摩典纳香醋(白标, 上海一赋食品有限公司); 黄原胶(内蒙古阜丰生物科技有限公司); 白砂糖、生抽、食用盐、洋葱等均为市场购买。
1.2 仪器与设备
VORWERK TM6美善品多功能料理机(福维克家电有限公司); HR2653飞利浦厨房料理机[飞利浦(中国)投资有限公司]。
1.3 实验方法
1.3.1 油醋汁样品制备
4款油醋汁样品, 按照表1配方设计进行调配。其中洛神花用飞利浦料理机打碎, 配料称好后, 放入美善品多功能料理机中, 设置搅拌加热85 ℃, 20 min, 冷却灌装。
1.3.2 品评人员筛选
依照GB/T 16291.1—2012《感官分析 选拔、培训与管理评价员一般导则》, 选取和培训优选评价员品评小组。
优选评价员候选者选取人数为10~20名, 不限性别, 性别比例为1:1最佳, 年龄在25~45岁之间, 身体状况良好, 不吸烟, 味觉敏感性好, 通过味觉阈值测试、差别测试和描述能力测试, 经过筛选最终成为优选评价员。
另外选取60名目标消费者型评价员, 评价员性别年龄不限, 有居家烹饪习惯, 有油醋汁日常使用和消费习惯的消费人群更佳。
1.3.3 感官特征属性描述词汇的建立
选取8~12名优选评价员, 品尝熟悉4款样品风味, 再根据优选评价员的理解, 分别对产品的特征进行描述。感官评价小组组长收集各位评价员的描述词汇, 再进行分类整理, 小组讨论, 确认最终具有代表性的描述词汇, 并进行定义, 同时对各描述词的强度进行设置参比, 再进行重复2~3次预测试和讨论后, 达成统一认识, 再进行正式测试, 以确保评价员之间的意见没有大的误差。
1.3.4 QDA分析
组织8~12名优选评价员小组对4款油醋汁产品进行特征属性强度分析, 感官评分尺度如表2。
1.3.5 消费者9点喜好性测试
选取60名消费者型评价员, 对4款油醋汁样品进行9点喜好性测试, 测试样品采用3位随机码盲标, 样品呈送量为30 g左右, 4款样品呈送给品评员的次序需调整, 以保证每个样品被品尝的次序几率一致。样品需在室温白光下进行品尝, 品尝不同样品之间需进行漱口。其中, 9点喜好性测试中的评分标准如表3所示。
1.3.6 消费者5-JAR测试
60名消费者型评价员, 针对4款产品的特征属性进行5-JAR测试, 测试样品品尝要求同1.3.5, 5-JAR测试中的评分标准测试的评分标准如表4所示。
1.4 数据处理
采用单因素方差分析(analysis of variance, ANOVA)方法, 运用Xlstate 2022.1软件进行数据处理及分析。
2 结果与分析
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2.1 4款油醋汁样品感官描述词汇及定义
经过经验型感官品评小组成员品尝和讨论, 最终确定4款产品的特性感官描述词汇及定义如表5。
2.2 4款油醋汁产品QDA分析结果
8~12名经验型评价员对4款油醋汁样品进行描述分析评分, 根据评分的平均分绘制雷达图, 结果见图1。
由图1可知, 4款油醋汁在特征风味上, 强度表现各有不同。日式原味油醋汁香气、酸味强度较强, 咸味、果味和后味延伸感强度较弱; 川式麻辣风味油醋汁在香气、酸味、甜味、咸味、香辛料风味和后味延伸感上强度适中, 果味较弱; 果味油醋汁在香气、酸味和咸味强度上较强, 其他风味均强度较弱; 洛神花风味油醋汁在香气、酸味、甜味、咸味、果味和后味延伸感强度适中, 香辛料风味强度较弱。
2.3 消费者喜好性测试结果
消费者9点喜好性测试数据, 经过ANOVA分析, 结果见表6。
由表6分析结果可知, 样品喜好性排序为D>B>C>A。洛神花风味油醋汁的消费者接受度最高, 其次为川式麻辣油醋汁, 再次为果味油醋汁, 日式原味油醋汁的消费者接受度最低。其中, 样品A和样品C之间在消费者喜好度上没有显著差异(P>0.05), 其余样品之间在喜好度上均有显著性差异(P<0.05)。从消费者9点喜好性得分结果上可以得出, D样品洛神花风味油醋汁得分为6.80分, 消费者接受程度介于有点喜欢和喜欢之间, 更接近喜欢, 表明消费者对D样品接受度较好; B样品四川麻辣风味油醋汁得分为6.17分, 介于有点喜欢和喜欢之间, 表明消费者对B样品也有较好的接受度。而A样品和C样品得分介于一般和有点喜欢之间, 作为新产品, 消费者接受度偏低, 还需要进一步的配方改进来提高消费者接受度。
2.4 消费者5-JAR测试结果
消费者对4种不同风味油醋汁的5-JAR测试结果如图2所示。由测试结果可知, 对于样品A日式原味油醋汁, 超过50%消费者认为其颜色太浅, 46.7%的消费者认为其咸味偏弱, 63.3%的消费者认为其后味延伸感偏弱, 而在香气和酸味上, 超过50%的消费者认为其偏强。对于样品B川式麻辣油醋汁, 超过30%的消费者认为其香气酸味偏重, 46.7%的消费者认为其颜色太浅, 53.3%的消费者觉得麻味和咸味太强, 48.3%的消费者认为其后味延伸感偏强。对于样品C果味风味油醋汁, 58.3%的消费者认为其颜色、香气、酸味偏强, 51.7%的消费者觉得其甜味和后味延伸感偏弱, 38.3%的消费者认为其果味偏弱; 对于样品D洛神花风味油醋汁, 超过30%评价者认为其香气弱, 超过50%评价者对于其他特征均认为正好。该结果与QDA评价结果有相对应关系。
结合QDA评分结果、消费者喜好性测试和5-JAR测试结果可以看出, 4款油醋汁产品如果要提升消费者的喜好性可以在风味特征上作如下调整: A样品日式原味油醋汁, 各特殊指标的3分(正好)比例较低, 因此根据JAR结果, 可以加强颜色、咸味和后味延伸感, 减少香气、酸味。对于样品C果味油醋汁, 可以调浅颜色, 降低香气、酸味和咸味强度, 增加果味、甜味和后味延伸感。对于川式麻辣油醋汁, 可以加深颜色, 微降酸味、麻味、咸味和后味延伸感; D样品洛神花风味油醋汁, 由于其消费者接受度较高, JAR结果上可以微调加强香气。
3 讨论与结论
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新产品上市后的消费者接受度是一个复杂的问题, 往往受多种因素影响, 包括产品特性、市场策略以及社会文化背景等因素, 其中产品特性是影响消费者接受度的关键因素之一, 因此如何找到影响消费者接受度的产品特性尤为重要[28-30]。在本研究中, 通过使用QDA对产品的特征风味如颜色、香气、味道进行描述和强度分析, 再利用9点喜好性测试和5-JAR测试对4款新产品油醋汁风味评测, 不仅可以了解消费者对新产品风味的接受度, 还可以通过产品特性强度上的消费者情感感知得分, 来推测哪些产品特性对消费者接受度有影响, 从而为新产品上市提供依据和参考。另一方面, 社会文化背景及饮食习惯也是影响消费者接受度的重要因素。从饮食习惯上看, 在中国地区, 重口味产品相对比较受欢迎, 比如高酸、高辣等风味菜肴更容易被消费者所喜爱, 相对来说, 日式偏甜偏淡口味产品更受小众消费者青睐。因此洛神花风味(酸味较突出)和川式麻辣风味(香辛料风味和咸味较突出)消费者9点喜好性测试结果更好, 而日式风味和果味油醋汁风味更平淡, 因此消费者9点喜好性测试结果更低。因此消费者9点喜好性测试结果与5-JAR结果, 也能帮助了解消费者的饮食文化和饮食习惯。4款不同风味的油醋汁新产品进行9点喜好性消费者测试, 可以得出其接受度的排序为: D>B>C>A; 即洛神花风味油醋汁消费者接受度最高, 其次为川式麻辣风味油醋汁, 最后是果味油醋汁和日式原味油醋汁。同时, 通过5-JAR结果分析, 可以明确消费者对新产品各特征指标的强弱喜好性评分, 并根据消费者喜好性与样本的感官特征强度、理化指标以及色度等指标之间的差异性以及相关性进行初步分析, 并据此优化产品配方, 为提高产品的市场接受度提供依据。
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2025年第16卷第9期
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20241014005
  • 接收时间：2024-10-14
  • 首发时间：2025-07-17
  • 出版时间：2025-05-15
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  • 收稿日期：2024-10-14
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    上海太太乐食品有限公司, 上海 201812

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* 王年久(1981—), 硕士, 副高级工程师, 主要研究方向为调味品研究与开发。E-mail:
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鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
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