期刊
FOOD RESEARCH INTERNATIONAL
卷 37, 期 8, 页码 805-814出版社
ELSEVIER
DOI: 10.1016/j.foodres.2004.04.003
关键词
functional ingredients; fruit juice; consumer preference
This study examined the sensory impact of functional ingredients (e.g., probiotics, prebiotics, vitamins, and minerals) on the aroma and taste of orange fruit juices. A trained panel (n = 10) performed a descriptive sensory analysis on four functional orange juices and seven conventional orange juices. The functional juices were described as possessing perceptible dairy, medicinal and dirty flavours, distinguishing them from the conventional juices. Subsequently, 100 consumers participated in a preference test, whereby five orange juices (three conventional and two functional) were ranked in order of consumer preference. Ranking decisions were based solely on the sensory characteristics of the juices, since product information was not provided. On an overall basis, consumers preferred the sensory characteristics of conventional juices. However, cluster analysis identified a small consumer segment (11%) that significantly preferred the sensory attributes of functional juices. (C) 2004 Elsevier Ltd. All rights reserved.
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