Creation of a food taste database using an in-home "taste" profile method
Creation of a food taste database using an in-home "taste" profile method
复制标题
DOI：
10.1016/j.foodqual.2014.03.005
复制
发表时间：
2014-09-01
影响因子：
5.3
通讯作者：
Issanchou, Sylvie
中科院分区：
文献类型：
--
作者：
Martin, Christophe;Visalli, Michel;Issanchou, Sylvie
本研究的目的是使用创新的家庭分析方法创建一个食品“味道”数据库。研究了五种基本味觉和脂肪感。所提出的方法包括在实验室进行强化培训（55 小时，5 个月），然后立即进行家庭测量阶段（8 个月），在此期间，12 名经过培训的小组成员必须评估他们通常食用的食物的五种口味和脂肪感。评级量表的灵感来自于 Spectrum (TM) 方法中使用的量表。在家庭测量阶段，通过基于网络的工具报告评级，小组成员每个月返回实验室进行 2 小时的再培训。结果表明，与实验室获得的结果相比，所提出的方法可以获得更高质量的结果。在家庭测量期间，描述了 590 种食物（每种食物的平均评估次数：8.7）。根据口味和脂肪感觉感知确定了六大类食品，从而提出了食品的“感官”分类。还强调了高强度的食物贡献者，有助于了解我们在饮食中面临的感官世界。将这个感官数据库与其他类型的食品数据联系起来，为营养和流行病学开辟了新的视角。 (C) 2014 Elsevier Ltd. 保留所有权利。
The purpose of this study was to create a food 'taste' database using an innovative in-home profile method. The five basic tastes and fat sensation were studied. The proposed method consisted in an intensive training in laboratory (55 h, 5 months) immediately followed by an in-home measurements phase (8 months) during which 12 trained panelists had to evaluate the five tastes and fat sensation of the foods they typically consumed. The rating scales were inspired by scales used in the Spectrum (TM) method. During the in-home measurement phase, ratings were reported thanks to a web-based tool and each month the panelists returned to the laboratory for a 2-h retraining session.The results showed that the proposed method could lead to results of good quality compared to those obtained in laboratory. Over the in-home measurements period, 590 foods were described (average number of evaluations by food: 8.7). Six major classes of foods were identified on the basis of tastes and fat sensation perceptions enabling a "sensory" classification of foods to be proposed. The food contributors of high intensities were also highlighted, contributing to have an overview on the sensory sapid world we face in our diet. Linking this sensory database with other types of data on food opens new perspectives in nutrition and epidemiology. (C) 2014 Elsevier Ltd. All rights reserved.