Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA.
Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA.
Food Res Int. 2018 Mar;105:724-732. doi: 10.1016/j.foodres.2017.11.075. Epub 2017 Dec 2.
Temperatures of most hot or cold meal items change over the period of consumption, possibly influencing sensory perception of those items. Unlike temporal variations in sensory attributes, product temperature-induced variations have not received much attention. Using a Check-All-That-Apply (CATA) method, this study aimed to characterize variations in sensory attributes over a wide range of temperatures at which hot or cold foods and beverages may be consumed. Cooked milled rice, typically consumed at temperatures between 70 and 30°C in many rice-eating countries, was used as a target sample in this study. Two brands of long-grain milled rice were cooked and randomly presented at 70, 60, 50, 40, and 30°C. Thirty-five CATA terms for cooked milled rice were generated. Eighty-eight untrained panelists were asked to quickly select all the CATA terms that they considered appropriate to characterize sensory attributes of cooked rice samples presented at each temperature. Proportions of selection by panelists for 13 attributes significantly differed among the five temperature conditions. "Product temperature-dependent sensory-attribute variations" differed with two brands of milled rice grains. Such variations in sensory attributes, resulted from both product temperature and rice brand, were more pronounced among panelists who more frequently consumed rice. In conclusion, the CATA method can be useful for characterizing "product temperature-dependent sensory attribute variations" in cooked milled-rice samples. Further study is needed to examine whether the CATA method is also effective in capturing "product temperature-dependent sensory-attribute variations" in other hot or cold foods and beverages.
温度的大多数热或冷的饭菜项目变化在消费过程中，可能会影响那些物品的感官知觉。与感官属性的时间变化不同，产品温度引起的变化并没有受到太多关注。本研究采用了全选法（CATA）来描述热或冷食品和饮料在广泛的可食用温度范围内的感官属性变化。本研究以蒸煮碾米为目标样品，蒸煮碾米通常在许多食用大米的国家的 70 到 30°C 之间的温度下食用。两种长粒碾米品牌被煮熟并随机在 70、60、50、40 和 30°C 下呈现。生成了 35 个用于蒸煮碾米的 CATA 术语。88 名未经培训的评委被要求快速选择他们认为适合描述在每个温度下呈现的蒸煮米样品的感官属性的所有 CATA 术语。13 个属性的选择比例在五种温度条件下有显著差异。“产品温度依赖性感官属性变化”因两种碾米品牌的不同而不同。感官属性的这种变化，既来自产品温度，也来自米品牌，在更频繁食用大米的评委中更为明显。总之，CATA 方法可用于描述蒸煮碾米样品中“产品温度依赖性感官属性变化”。需要进一步研究以检验 CATA 方法是否也能有效地捕捉其他热或冷食品和饮料中的“产品温度依赖性感官属性变化”。
