基于消费者“刚好”评价尺度的重庆沱茶配方研发
目的 将食品消费者偏好调查运用于茶产品开发中, 建立一种新的沱茶产品开发方法。方法 采用消费者喜好标度以及刚刚好标度(just about right, JAR)对市售13种茶样品以及自制沱茶样进行审评, 选定最佳产品后结合滋味强度分析以及“惩罚”分析确定拼配方案。结果 根据消费者偏好调查结果发现, 不同样品之间风味差距明显, 其中4号样品在香气和滋味上对消费者都具有较大的吸引力, 具有滋味鲜甜, 熟板栗香突出的风味特征, 选取4号样品作为产品拼配的方向指标, 采用“惩罚”分析对4号样品的分属性进行分析, 4号样品需要改进的指标依次为: 熟板栗香、鲜味、苦味以及滋味中的烟味。根据滋味强度以及“惩罚”分析的结果对原料进行拼配, 发现4个拼配方案均符合“惩罚”分析结果。结论 消费者偏好调查对沱茶产品的开发具有一定指导意义。
Objective To establish a new Tuo tea product development method by using food consumer preference survey. Methods The 13 kinds of Tuo purchased in market and the homemade Tuo tea sample were evaluated by hedonic scale and just about right (JAR) scale. After selecting the best product, the blending plan was determined by combining the taste intensity analysis and the “penalty” analysis. Results According to the survey of consumer hedonic scale, the difference in flavor between different samples was obvious. Among them, sample No. 4 had great appeal to consumers in terms of aroma and taste. It had a sweet and fresh taste, and had a chestnut flavor. The No. 4 sample was selected as the direction index of the product. The “penalty” analysis was used to analyze the sub-attributes of the No. 4 sample. It was found that the indicators to be improved in the No. 4 sample were chestnut flavor, fresh taste, bitter taste and smoky taste. According to the taste intensity and the results of the “penalty” analysis, the raw materials were blended to 4 schemes, and they met the “penalty” analysis results. Conclusion Consumer preference survey has certain guiding significance for the development of Tuo tea products.
标题：基于消费者“刚好”评价尺度的重庆沱茶配方研发
英文标题：Chongqing Tuo tea formula development based on consumer “just about right” evaluation scale
作者：
聂学滢 西南大学食品学院
童华荣 西南大学食品学院
黄瑞 西南大学食品学院
中文关键词:沱茶,感官审评,刚刚好标度,“惩罚”分析,
英文关键词:Tuo tea,sensory analysis,just about right scale,“penalty” analysis,
发表日期：2019-03-13
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