Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), CEP 13083-862, Campinas, São Paulo, Brazil.
Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), CEP 13083-862, Campinas, São Paulo, Brazil.
J Dairy Sci. 2012 Sep;95(9):4842-4850. doi: 10.3168/jds.2012-5526.
The aims of this study were (1) to map sensory attributes of vanilla ice cream with reduced fat and sugar, and (2) to determine drivers of liking by applying external preference mapping and reveal the relationship between descriptive attributes and hedonic judgments using the partial least squares method. Descriptive sensory profiles (n=11) and consumer test (n=117) of 6 samples of vanilla ice cream (3 traditional and 3 with reduced fat and sugar) were determined. The attributes brightness and sweet aftertaste for sample and creaminess (appearance and texture) and sweet aroma contributed positively to the acceptance of ice cream samples. The attributes aeration, powdered milk aroma and flavor, and white chocolate aroma and flavor contributed positively to the acceptance of the ice creams. The attributes hydrogenated fat aroma and flavor were responsible for the lower acceptance of samples. The reduction in fat and sugar did not necessarily cause a decrease in acceptance. The most important factors were selection of the appropriate sweetener system and the use of good quality raw material.
(1) 对低脂低糖香草冰淇淋的感官属性进行分析；(2) 通过外部偏好映射确定喜好的驱动因素，并利用偏最小二乘法揭示描述性属性和享乐性判断之间的关系。对 6 种香草冰淇淋（3 种传统冰淇淋和 3 种低脂低糖冰淇淋）的描述性感官剖面（n=11）和消费者测试（n=117）进行了研究。结果表明，样品的亮度和甜味余味、奶油感（外观和质地）和甜味香气对冰淇淋样品的接受度有积极影响。充气、奶粉香气和风味、白巧克力香气和风味对冰淇淋的接受度有积极影响。氢化脂肪的香气和风味会导致样品接受度降低。脂肪和糖的减少不一定会导致接受度降低。最重要的因素是选择合适的甜味剂系统和使用高质量的原料。
