Taste and palatability of strawberry jam as affected by organic acid content
Taste and palatability of strawberry jam as affected by organic acid content
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DOI：
10.1080/10942912.2020.1843484
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发表时间：
2020-01-01
影响因子：
2.9
通讯作者：
Arai, Eiko
中科院分区：
文献类型：
--
作者：
Ikegaya, Atsushi;Toyoizumi, Tomoyasu;Arai, Eiko
研究了有机酸含量对草莓酱口感和适口性的影响。制备的果酱样品具有不同的有机酸含量（0.8-2.0%）的颜色和质地进行了评估，然后进行了甜味，酸味和偏好属性的感官评价。对于感官评价，评价者评价果酱的甜度强度随着有机酸含量的增加而降低。相反，酸味强度随着有机酸含量的增加而增加。当单独评价果酱时，适口性不随有机酸含量的变化而变化。然而，当与酸奶或面包一起吃果酱时，观察到了差异;中等酸味的果酱比酸味等级的任何一个极端都更受欢迎。通常与酸奶一起食用果酱的评估者在评估果酱与酸奶时表现出偏好，但在评估果酱与面包时没有观察到差异。相比之下，通常与面包一起食用果酱的评估者在评估果酱与酸奶时没有表现出偏好，但在评估果酱与面包时表现出偏好。通常与酸奶或面包一起食用果酱的评估者在单独评估果酱时没有表现出任何偏好差异。这些结果表明，在调查不单独食用的食品（如果酱）的适口性时，考虑评估人员的饮食习惯非常重要。因为他们的偏好可能会根据他们的饮食习惯而改变。
The aim of this research was to clarify the effects of organic acid content on the taste and palatability of strawberry jam. Prepared jam samples with different organic acid contents (0.8-2.0%) were assessed for color and texture, and then subjected to sensory evaluation of sweetness, sourness and preference attributes. For the sensory evaluation, assessors evaluated the sweetness intensity of the jam as decreasing with increasing organic acid content. In contrast, the sourness intensity increased as the organic acid content increased. Palatability did not change with the content of organic acids when the jam was evaluated alone. However, a difference was observed when eating jam in combination with yogurt or bread; moderately sour jam was preferred over those at either extreme of the sourness scale. Assessors who commonly consume jam with yogurt showed a preference when evaluating jam with yogurt, but no differences were observed when evaluating jam with bread. By contrast, assessors who commonly consume jam with bread did not show a preference when evaluating jam with yogurt, but showed a preference when evaluating jam with bread. Assessors who typically consume jam with yogurt or bread did not show any differences in preference when evaluating jam alone. These results indicate the importance of considering the eating habits of assessors when investigating the palatability of foods, such as jam, that are not eaten alone. Because the preference of them may change depending on their eating habits.