Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021, Rio de Janeiro, Brazil.
Faculdade de Veterinária, Universidade Federal Fluminense (UFF), 24230-340 Niterói, Rio de Janeiro, Brazil.
J Dairy Sci. 2021 Jan;104(1):295-300. doi: 10.3168/jds.2020-18702. Epub 2020 Nov 6.
The objective of this study was to determine the sensory acceptance and emotional profile of sheep milk kefir sweetened with different sugars (demerara sugar, brown sugar, fructose, coconut sugar, and honey, 100 g/L). Consumers (n = 100) assessed sensory acceptance (appearance, aroma, taste, texture, and overall impression), and expressed their emotions (satisfied, active, loving, calm, comfortable, energetic, happy, healthy, refreshing, disgusted, worried, and upset). The emotions "satisfied," "active," "comfortable," "energetic," "healthy," and "refreshing" were found between moderate and very high levels, indicating that they are important emotions for the characterization and sensory acceptance of kefir samples. The use of different sugars had no influence on the intensity of the emotions "calm," "comfortable," "happy," or "disgusted," and resulted in a greater sense of satisfaction. The use of demerara sugar or fructose did not alter the acceptance of the products or the intensity of emotions. The use of brown sugar decreased acceptance (taste, texture, and overall impression) and the intensity of the emotions "active," "loving," "energetic," "healthy," and "refreshing." The use of coconut sugar decreased acceptance (appearance, aroma, and taste) and the intensity of the emotions "refreshing" and "upset." The use of honey improved acceptance in appearance and aroma but reduced the intensity of the emotions "active," "loving," "energetic," and "healthy." Based on sensory data, it is recommended to use demerara sugar or fructose as a substitute for sucrose. In conclusion, the study of emotions can be used as an additional tool for obtaining data related to the sensory acceptance of products.
本研究旨在确定绵羊奶开菲尔（添加不同糖（糖蜜、红糖、果糖、椰糖和蜂蜜，浓度为 100g/L）后）的感官接受度和情绪特征。消费者（n=100）对感官接受度（外观、香气、味道、质地和整体印象）进行评估，并表达他们的情绪（满意、活跃、喜爱、平静、舒适、精力充沛、快乐、健康、清爽、厌恶、担忧和不安）。“满意”、“活跃”、“舒适”、“精力充沛”、“健康”和“清爽”等情绪处于中等和非常高的水平，表明它们是描述和感官接受开菲尔样品的重要情绪。使用不同的糖对“平静”、“舒适”、“快乐”或“厌恶”的情绪强度没有影响，反而会产生更大的满足感。使用糖蜜或果糖不会改变产品的接受度或情绪强度。使用红糖会降低产品的接受度（味道、质地和整体印象）和情绪“活跃”、“喜爱”、“精力充沛”、“健康”和“清爽”的强度。使用椰糖会降低产品的接受度（外观、香气和味道）和情绪“清爽”和“不安”的强度。使用蜂蜜会改善外观和香气的接受度，但会降低情绪“活跃”、“喜爱”、“精力充沛”和“健康”的强度。基于感官数据，建议使用糖蜜或果糖代替蔗糖。总之，情绪研究可以作为获得与产品感官接受度相关数据的附加工具。
