基于消费者“刚好”评价尺度的重庆沱茶配方研发
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摘要
目的将食品消费者偏好调查运用于茶产品开发中,建立一种新的沱茶产品开发方法。方法采用消费者喜好标度以及刚刚好标度(just about right, JAR)对市售13种茶样品以及自制沱茶样进行审评,选定最佳产品后结合滋味强度分析以及"惩罚"分析确定拼配方案。结果根据消费者偏好调查结果发现,不同样品之间风味差距明显,其中4号样品在香气和滋味上对消费者都具有较大的吸引力,具有滋味鲜甜,熟板栗香突出的风味特征,选取4号样品作为产品拼配的方向指标,采用"惩罚"分析对4号样品的分属性进行分析,4号样品需要改进的指标依次为:熟板栗香、鲜味、苦味以及滋味中的烟味。根据滋味强度以及"惩罚"分析的结果对原料进行拼配,发现4个拼配方案均符合"惩罚"分析结果。结论消费者偏好调查对沱茶产品的开发具有一定指导意义。
Objective To establish a new Tuo tea product development method by using food consumer preference survey. Methods The 13 kinds of Tuo purchased in market and the homemade Tuo tea sample were evaluated by hedonic scale and just about right(JAR) scale. After selecting the best product, the blending plan was determined by combining the taste intensity analysis and the "penalty" analysis. Results According to the survey of consumer hedonic scale, the difference in flavor between different samples was obvious. Among them, sample No. 4 had great appeal to consumers in terms of aroma and taste. It had a sweet and fresh taste, and had a chestnut flavor.The No. 4 sample was selected as the direction index of the product. The "penalty" analysis was used to analyze the sub-attributes of the No. 4 sample. It was found that the indicators to be improved in the No. 4 sample were chestnut flavor, fresh taste, bitter taste and smoky taste. According to the taste intensity and the results of the "penalty"analysis, the raw materials were blended to 4 schemes, and they met the "penalty" analysis results. Conclusion Consumer preference survey has certain guiding significance for the development of Tuo tea products.
Objective To establish a new Tuo tea product development method by using food consumer preference survey. Methods The 13 kinds of Tuo purchased in market and the homemade Tuo tea sample were evaluated by hedonic scale and just about right(JAR) scale. After selecting the best product, the blending plan was determined by combining the taste intensity analysis and the "penalty" analysis. Results According to the survey of consumer hedonic scale, the difference in flavor between different samples was obvious. Among them, sample No. 4 had great appeal to consumers in terms of aroma and taste. It had a sweet and fresh taste, and had a chestnut flavor.The No. 4 sample was selected as the direction index of the product. The "penalty" analysis was used to analyze the sub-attributes of the No. 4 sample. It was found that the indicators to be improved in the No. 4 sample were chestnut flavor, fresh taste, bitter taste and smoky taste. According to the taste intensity and the results of the "penalty"analysis, the raw materials were blended to 4 schemes, and they met the "penalty" analysis results. Conclusion Consumer preference survey has certain guiding significance for the development of Tuo tea products.
引文
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[11]岳翠男.绿茶滋味物质研究及审评参考物模型的建立[D].重庆:西南大学,2017.Yue CN.Establishment of reference material model of green tea based on its taste material research[D].Chongqing:Southwest University,2017
[12]GB/T 23776-2018茶叶感官审评方法[S].GB/T 23776-2018 Methodology of sensory evaluation of tea[S].
[13]Wszelaki AL,Delwiche JF,Walker SD,et al.Consumer liking and descriptive analysis of six varieties of organically grown edamame-type soybean[J].Food Qual Preference,2005,16(8):651-658.
[14]Varela P,Ares G,Giménez A,et al.Influence of brand information on consumers’expectations and liking of powdered drinks in central location tests[J].Food Qual Preference,2010,21(7):873-880.
[15]丛懿洁,马蕊,朱宏,等.Penalty分析方法在褐色酸奶开发中的应用研究[J].食品工业,2017,38(7):117-121.Cong YJ,Ma R,Zhu H,et al.Taste tracking of brown yogurt used penalty based on the consumer survey[J].Food Ind,2017,38(7):117-121.
[16]O'Mahony M,CZoumas-mores MAD.Chemical senses and flavor[J].Food Sci Technol,1976,(2):177-188.
[17]Cadot Y,CailléS,Samson A,et al.Sensory dimension of wine typicality related to a terroir by quantitative descriptive analysis,just about right analysis and typicality assessment[J].Anal Chim Acta,2010,660(1-2):53-62.
[2]钟应富,李中林,敬廷桃,等.重庆沱茶产业发展现状及对策探讨[J].南方农业,2017,11(4):68-69.Zhong YF,Li ZL,Jing TT,et al.Discussion on the development status and countermeasures of Chongqing Tuo tea industry[J].South China Agric,2017,11(4):68-69.
[3]王睿,赵欣.下关生沱茶和熟沱茶成分分析和体外功能性效果比较研究[J].食品工业科技,2014,35(6):150-154.Wang R,Zhao X.Comparative study on component analysis and in vitro functional effects of Xiaguan raw and ripe bowl[J].Sci Technol Food Ind,2014,35(6):150-154.
[4]赵振军,刘勤晋.下关小沱茶功能成分及其降血脂作用[J].湖北农业科学,2013,52(6):1334-1337.Zhao ZZ,Liu QJ.The functional constituents of Xiaguan Xiaotuocha and its hypolipidemic effect[J].Hubei Agric Sci,2013,52(6):1334-1337.
[5]赵瑞.沱茶的抗氧化和抗肝损害机理[J].国外医学(中医中药分册),2004,(4):234-235.Zhao R.Antioxidant and anti-hepatic damage mechanism of Tuo tea[J].Int J Tradit Chin Med,2004,(4):234-235.
[6]Meilgaard MC,Carr BT,Civille GV.Sensory evaluation techniques[M].CRC Press,1999.
[7]Li B,Hayes JE,Ziegler GR.Just-about-right and ideal scaling provide similar insights into the influence of sensory attributes on liking[J].Food Qual Preference,2014,37:71-78.
[8]向采发.产品测试中JAR问题的分析方法[J].市场研究,2005,(9):37-40.Xiang CF.Analysis method of JAR problem in production testing[J].Market Res,2005,(9):37-40.
[9]常玉梅.描述性检验与消费者接受度感官分析方法研究[D].无锡:江南大学,2013.Chang YM.Research on sensory analysis methods of descriptive test and consumer acceptability-by testing of dried bean curds[D].Wuxi:Jiangnan University,2013.
[10]GB/T 16291.1-2012感官分析选拔、培训与管理评价员一般导则第1部分:优选评价员[S].GB/T 16291.1-2012 Sensory analysis-General guidance for the selection,training and monitoring of assessors-Part 1 Selected assessors[S].
[11]岳翠男.绿茶滋味物质研究及审评参考物模型的建立[D].重庆:西南大学,2017.Yue CN.Establishment of reference material model of green tea based on its taste material research[D].Chongqing:Southwest University,2017
[12]GB/T 23776-2018茶叶感官审评方法[S].GB/T 23776-2018 Methodology of sensory evaluation of tea[S].
[13]Wszelaki AL,Delwiche JF,Walker SD,et al.Consumer liking and descriptive analysis of six varieties of organically grown edamame-type soybean[J].Food Qual Preference,2005,16(8):651-658.
[14]Varela P,Ares G,Giménez A,et al.Influence of brand information on consumers’expectations and liking of powdered drinks in central location tests[J].Food Qual Preference,2010,21(7):873-880.
[15]丛懿洁,马蕊,朱宏,等.Penalty分析方法在褐色酸奶开发中的应用研究[J].食品工业,2017,38(7):117-121.Cong YJ,Ma R,Zhu H,et al.Taste tracking of brown yogurt used penalty based on the consumer survey[J].Food Ind,2017,38(7):117-121.
[16]O'Mahony M,CZoumas-mores MAD.Chemical senses and flavor[J].Food Sci Technol,1976,(2):177-188.
[17]Cadot Y,CailléS,Samson A,et al.Sensory dimension of wine typicality related to a terroir by quantitative descriptive analysis,just about right analysis and typicality assessment[J].Anal Chim Acta,2010,660(1-2):53-62.