Bovell-Benjamin Adelia C, Guinard Jean-Xavier
NASA/Tuskegee Center for Environmental Systems and Human Exploration of Space Department of Food and Nutritional Sciences, Tuskegee University, Tuskegee, AL 36088, USA.
Crit Rev Food Sci Nutr. 2003;43(4):379-400. doi: 10.1080/10408690390826563.
Iron deficiency is the leading nutritional deficiency in the U.S. and the rest of the world, with its highest prevalences in the developing world. Iron fortification of food has been proposed as a strategy to reduce the high prevalence of iron deficiency. Poor consumer acceptance, unacceptable taste, and discoloration of the iron-fortified foods have been frequently listed as causes of unsuccessful iron fortification programs. An excellent prospect for improving consumer acceptance of iron-fortified foods is the incorporation of a thorough, organized, and unified approach to sensory evaluation practices into iron fortification programs for product optimization. The information gained from systematic sensory evaluation allows for the manipulation of the sensory attributes, and thus improvement of the sensory properties of the fortified food. However, iron fortification programs have not systematically measured the effect of fortification on the sensory quality of the food. Because sensory evaluation is an important criterion in successful iron fortification, an integrated approach is necessary. Therefore, nutritionists and sensory scientists should work closely with each other to select the most suitable sensory tests and methods. The objectives of this article are to: (1) critically review and discuss some traditional and contemporary approaches and applications of sensory evaluation practices in iron fortification programs, and (2) demonstrate the importance of incorporating a multidisciplinary, systematic sensory evaluation approach in iron fortification programs.
缺铁是美国及世界其他地区最主要的营养缺乏症，在发展中国家的患病率最高。食品铁强化已被提议作为一种降低缺铁高患病率的策略。消费者接受度低、口感不佳以及铁强化食品变色等问题经常被列为铁强化项目不成功的原因。提高消费者对铁强化食品接受度的一个绝佳前景是，将全面、有组织且统一的感官评价方法纳入铁强化项目，以优化产品。从系统的感官评价中获得的信息有助于操控感官特性，从而改善强化食品的感官品质。然而，铁强化项目尚未系统地衡量强化对食品感官质量的影响。由于感官评价是铁强化成功的一个重要标准，因此需要一种综合方法。所以，营养学家和感官科学家应密切合作，选择最合适的感官测试和方法。本文的目的是：（1）批判性地回顾和讨论感官评价方法在铁强化项目中的一些传统和现代方法及应用，（2）证明在铁强化项目中纳入多学科、系统的感官评价方法的重要性。
