DESCRIBING FLAVOR USING FEWER AND SIMPLER “HITS” (HIGH IDENTITY TRAITS) PROFILING: AN EXAMPLE WITH CHEESE
DESCRIBING FLAVOR USING FEWER AND SIMPLER “HITS” (HIGH IDENTITY TRAITS) PROFILING: AN EXAMPLE WITH CHEESE
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使用更少和更简单的“命中”（高识别性特征）分析来描述风味：以奶酪为例
DOI：
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发表时间：
2010
期刊：
影响因子：
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通讯作者：
D. Chambers
中科院分区：
文献类型：
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作者：
Martin Talavera;E. Chambers;D. Chambers
摘要
感官描述性分析通常需要大量的属性，这些属性需要定义和引用，以使结果可复制。由此产生的数据对于研究和开发目的是重要和必要的，但对于管理，营销，消费者目的或烹饪应用（如餐馆）可能过于复杂。本研究考察了由训练有素的小组成员生成的简化词典高同一性特征（HITS）的使用，以确定是否可以通过比传统描述性感官测试更少、更人性化的属性来理解样本之间的总体差异和相似之处。10名经过培训的感官专家参加了这项奶酪试验研究。每种奶酪的属性数量从20多个减少到只包括1到5个描述每种奶酪主要风味特征或HITS的术语。例如，在风味特征中，布里奶酪在20+属性中以低至中等强度评分。在这项研究中，布里干酪被描述为黄油味、泥土味和霉菌成熟味，这些术语可以被许多不同的人快速理解。这项研究表明，HITS方法是一个快速的程序，增加了额外的，一般的，用户友好的信息，传统的描述性分析技术。
实际应用
这项研究提供了一种方法，可用于训练的感官小组，以评估产品的高身份特征或命中率。这些HITS提供了对产品类别和产品之间差异的一般了解，以帮助管理层，营销或消费者更好地了解产品特性。
ABSTRACT
Sensory descriptive analysis often requires a large set of attributes that needs to be defined and referenced to make the results replicable. The resulting data are important and necessary for research and development purposes but may be excessively complex for management, marketing, consumer purposes or culinary applications, such as restaurants. This study examined the use of a simplified lexicon, high identity traits (HITS), generated by trained panelists to determine if an understanding of the overall differences and similarities between samples could be achieved with fewer and more user-friendly attributes than in traditional descriptive sensory testing. Ten trained sensory panelists participated in this pilot study with cheese. The number of attributes was reduced from more than 20 for each cheese to include only one to five terms that described the main flavor characteristics or HITS of each cheese. For example, in the flavor profiles, Brie cheese scored at low to moderate intensities for 20+attributes. In this study, Brie was described only as buttery, earthy and mold-ripened, terms that can be understood quickly and by many different people. This study suggests that the HITS method is a fast procedure that adds additional, general, user-friendly information to traditional descriptive analysis techniques.
PRACTICAL APPLICATIONS
This study provides a methodology that can be used by trained sensory panels to evaluate the high identity traits or HITS of products. Those HITS provide a general understanding of the product category and the differences among products in order to help management, marketing or consumers better understand product traits.