The sensory assessment of the thirst-quenching characteristics of drinks
The sensory assessment of the thirst-quenching characteristics of drinks
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DOI：
10.1016/0950-3293(95)00042-9
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发表时间：
1996-04-01
影响因子：
5.3
通讯作者：
Colwill, JS
中科院分区：
文献类型：
--
作者：
McEwan, JA;Colwill, JS
从焦点小组中获得了七种感官属性的列表，消费者认为这些属性对影响饮料的解渴特性很重要：酸，涩，碳酸化，果味，风味强度，甜味和厚度。仅从各组中选择八种饮料产品进行进一步的感官和消费者研究。一个训练有素的小组根据七种属性的强度增加对饮料进行排名。Thurstonian标度和对应分析用于推导每个属性的区间标度，从而允许量化产品之间的差异程度。一个工作人员“消费者”小组根据解渴的感觉对产品进行排名，并提供可接受性判断。使用相关性、偏最小二乘回归和对应分析将来自两个面板的信息关联起来。酸与解渴最相关，而甜味和厚度最不相关。解渴和可接受性是密切相关的一组产品的调查。我们的对应分析战争被证明是一个非常有用的技术收集的数据。版权所有（C）1996 Elsevier Science Ltd.
A list of seven sensory attributes was derived from focus groups, which consumers felt were important in influencing the thirst-quenching properties of drinks: acid, astringent, carbonation,fruity, strength of flavour, sweetness and thickness. Eight drink products mere chosen from the groups to undertake further sensory and consumer research. A trained panel ranked the drinks according to increasing intensity of seven attributes. Thurstonian scaling and correspondence analysis were used to derive an interval scale for each of the attributes, thus allowing the degree of difference between the Products to be quantified. A staff 'consumer' panel ranked the Products according to perception of thirst-quenching, and provided acceptability judgements. Information from the two panels was related using correlations, partial least squares regression and correspondence analysis. Acid was most associated with thirst-quenching, whilst sweetness and thickness were least associated. Thirst-quenching and acceptability were closely related for the group of products investigated. The we of correspondence analysis war shown to be a very useful technique for the data collected. Copyright (C) 1996 Elsevier Science Ltd.