Full
Outline
To explore the sensory drivers influencing consumer preferences for three-stage infant formula.
Gas chromatography-ion mobility spectrometry (GC-IMS), quantitative descriptive analysis(QDA) and consumer tests were employed to conduct an analysis of the aroma compounds, sensory characteristics and consumer preferences of infant formulas, respectively. Subsequently, the obtained results were correlated to establish a correlation network.
A total of 62 aroma substances were detected by GC-IMS, and notable differences existed in the aroma composition characteristics of infant formula with varying storage durations. The results of the consumer test showed that the consumer preference decreased significantly with the increase of storage time. And the results of sensory evaluation indicated that T-sweet, milky, creamy and eggy were the main characteristic attributes of the 3-stage infant formula. Conversely, fishy and oxidization odors were identified as the primary off-flavors. Moreover, the scores of these two off-flavors increased notably as the storage extended, whereas the scores of the other characteristic aromas decreased marginally. The findings of the correlation analysis demonstrated that milky, creamy and T-sweet were the primary sensory drivers affecting consumer preferences. Meanwhile, aldehydes, namely 1-hexanal (A7), 2-hexenal (A8), (Z)-4-heptenal (A11) and butanal (A23); ketones, specifically 2,3-butanedione (B2), acetoin (B6) and 3-octanone (B9); alcohol compounds 1-pentanol (C3), 1-pentanol(C4); and olefin compounds α-phellandrene (G5), p-cymene (G9) could serve as sensory-markers leading to alterations in the sensory profiles of infant formula.
Sensory attributes represent the most direct and intuitive way through which consumers perceive a product, and they directly influence consumers’ preferences for the product. Regarding infant formula, consumers exhibit a greater interest in the typical flavor of the product than in the off-flavor. Therefore, GC-IMS can be employed for the rapid detection of sensory-markers. These compounds can be utilized to analyze the sensory characteristics of products and, consequently, forecast consumer preferences. This study will provide a data base for the quality control of infant formula and the maintenance of consumer preference, and provide a stable and rapid testing and analyzing process for aroma compounds to related enterprises.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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