Consumer sensory evaluation of aftertaste intensity and liking of spicy paneer cheese,International Journal of Food Science & Technology

当前位置： X-MOL 学术 › Int. J. Food Sci. Tech. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Consumer sensory evaluation of aftertaste intensity and liking of spicy paneer cheese
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-01-27 , DOI: 10.1111/ijfs.14524
Courtney Schlossareck ₁ , Carolyn F. Ross ₁

Affiliation

Capsaicin creates a spicy, burning, sensation that lingers. Thus, an increased understanding of spicy aftertaste and its relationship to consumer liking is of interest. We aimed to evaluate aftertaste intensity and liking of spicy paneer cheese (0, 3.75, 7.5 and 30 ppm capsaicin) by consumers (n = 79) every minute for 15 min. Influences of consumer consumption patterns on spicy aftertaste were also explored. Significant differences (P < 0.05) were observed among samples, across aftertaste time periods (beginning, middle and end), and within consumer consumption categories. In general, the more capsaicin in a sample, the longer the sensation lasted, with a more intense spicy and overall aftertaste. Results showed consumers in different categorisation groups rated intensity of the samples differently, and reported liking the 30 ppm capsaicin paneer sample differently. Additionally, a consumer’s spice level preference was shown to not affect the time to abatement of the spicy aftertaste intensity perceived by consumers.

中文翻译：

消费者对回味强度和辛辣芝士奶酪喜好的感觉评估

辣椒素会产生持续的辛辣，灼烧感。因此，增加对辛辣余味及其与消费者喜好的关系的理解是令人感兴趣的。我们旨在评估消费者（n = 79）每15分钟一次的辛辣芝士奶酪（0、3.75、7.5和30 ppm辣椒素）的回味强度和喜好。还探讨了消费者消费方式对辛辣回味的影响。显着差异（P 在回味时间段（开始，中间和结束）以及消费者消费类别内的样本之间观察到<0.05。通常，样品中的辣椒素含量越高，感觉持续的时间就越长，并且具有更强烈的辛辣和整体回味。结果显示，不同类别的消费者对样品的强度评价不同，并且对30 ppm辣椒素芝士样品的喜欢程度也有所不同。另外，显示出消费者对香料水平的偏好不会影响消费者感知到的辛辣回味强度的消除时间。

更新日期：2020-01-27

点击分享查看原文

点击收藏

阅读更多本刊最新论文