Urbanus Brittany L, Schmidt Shelly J, Lee Soo-Yeun
Authors are with Dept. of Food Science and Human Nutrition, Univ. of Illinois, 905 S. Goodwin Ave, Urbana, IL, 61801, U.S.A.
J Food Sci. 2014 Nov;79(11):S2362-7. doi: 10.1111/1750-3841.12668. Epub 2014 Oct 10.
Beet sugar contains an off-aroma, which was hypothesized to generate expectations on the acceptability of a product made with beet sugar. Thus, the objective of this study was to assess the impact of information about the sugar source (beet vs. cane) on the overall liking of an orange-flavored beverage. One hundred panelists evaluated an orange-flavored powdered beverage mix and beverage made with beet and cane sugars using a 5-phase testing protocol involving a tetrad test and hedonic ratings performed under blind and informed conditions. Tetrad test results indicated that there was a significant difference (P < 0.05) between the beverage mix made with beet sugar and cane sugar; however, no difference was found between the beverage made with beet sugar and cane sugar. Hedonic ratings revealed the significance of information conditions on the panelists evaluation of sugar (F = 24.67, P < 0.001); however, no difference in the liking was identified for the beverage mix or beverage. Average hedonic scores were higher under informed condition compared to blind condition for all products, possibly because labels tend to reduce uncertainty about a product. Results from this study are representative of the responses from the general population and suggest that they are not affected by sugar source information in a beverage product. Based on concerns with the use of beet sugar expressed in the popular press, there may be a subgroup of the population that has a preconceived bias about sugar sources due to their prior experiences and knowledge and, thus, would be influenced by labels indicating the sugar source used in a product.
甜菜糖含有一种异味，据推测这种异味会影响人们对用甜菜糖制成的产品可接受性的预期。因此，本研究的目的是评估关于糖源（甜菜糖与蔗糖）的信息对一款橙汁饮料总体喜好度的影响。100名评审员采用五阶段测试方案，包括四分法测试以及在盲测和知情条件下进行的喜好度评分，对一款橙汁粉末饮料冲剂以及分别用甜菜糖和蔗糖制成的饮料进行了评估。四分法测试结果表明，用甜菜糖制成的饮料冲剂和用蔗糖制成的饮料冲剂之间存在显著差异（P < 0.05）；然而，用甜菜糖制成的饮料和用蔗糖制成的饮料之间未发现差异。喜好度评分显示信息条件对评审员对糖的评价具有显著影响（F = 24.67，P < 0.001）；然而，对于饮料冲剂或饮料，在喜好度方面未发现差异。与盲测条件相比，所有产品在知情条件下的平均喜好度得分更高，这可能是因为标签往往会减少对产品的不确定性。本研究结果代表了普通人群的反应，表明他们不受饮料产品中糖源信息的影响。基于大众媒体对甜菜糖使用的关注，可能有一部分人群由于他们先前的经历和知识，对糖源存在先入为主的偏见，因此会受到标明产品中所用糖源的标签的影响。
