Ju Seyoung, Song Sooji, Lee Jeongnam, Hwang Sungwon, Lee Yoonmi, Kwon Yongseok, Lee Yuyoung
Department of Integrated Biosiences, College of Biomedical and Health Science, Konkuk University, Chungju-si 27478, Korea.
Sahmyook Food R&D Center, Seongjin-ro, Cheonan-si 31033, Korea.
Foods. 2021 Dec 5;10(12):3014. doi: 10.3390/foods10123014.
Nanotechnology is currently applied in food processing and packaging in the food industry. Nano encapsulation techniques could improve sensory perception and nutrient absorption. The purpose of this study was to identify the sensory characteristics and consumer acceptability of three types of commercial and two types of laboratory-developed soy milk. A total of 20 sensory attributes of the five different soy milk samples, including appearance, smell (odor), taste, flavor, and mouthfeel (texture), were developed. The soy milk samples were evaluated by 100 consumers based on their overall acceptance, appearance, color, smell (odor), taste, flavor, mouthfeel (texture), goso flavor (nuttiness), sweetness, repeated use, and recommendation. One-way analysis of variance (ANOVA), principal component analysis (PCA), and partial least square regression (PLSR) were used to perform the statistical analyses. The SM_D sample generally showed the highest scores for overall liking, flavor, taste, mouthfeel, sweetness, repeated consumption, and recommendation among all the consumer samples tested. Consumers preferred sweet, goso (nuttiness), roasted soybean, and cooked soybean (nuttiness) attributes but not grayness, raw soybean flavor, or mouthfeel. Sweetness was closely related to goso (nuttiness) odor and roasted soybean odor and flavor based on partial least square regression (PLSR) analysis. Determination of the sensory attributes and consumer acceptance of soymilk provides insight into consumer needs and desires along with basic data to facilitate the expansion of the consumer market.
纳米技术目前应用于食品工业中的食品加工和包装。纳米包封技术可以改善感官感知和营养吸收。本研究的目的是确定三种商业类型和两种实验室研发的豆浆的感官特性和消费者接受度。共确定了五种不同豆浆样品的20种感官属性，包括外观、气味、味道、风味和口感。100名消费者根据总体接受度、外观、颜色、气味、味道、风味、口感、豆香（坚果味）、甜度、重复购买意愿和推荐意愿对豆浆样品进行了评价。采用单因素方差分析（ANOVA）、主成分分析（PCA）和偏最小二乘回归（PLSR）进行统计分析。在所有测试的消费者样品中，SM_D样品在总体喜好度、风味、味道、口感、甜度、重复消费意愿和推荐意愿方面的得分通常最高。消费者喜欢甜、豆香（坚果味）、烤大豆味和熟大豆味（坚果味）的属性，但不喜欢灰暗感、生大豆味或口感。基于偏最小二乘回归（PLSR）分析，甜度与豆香（坚果味）气味以及烤大豆气味和风味密切相关。确定豆浆的感官属性和消费者接受度有助于了解消费者需求和愿望，并为扩大消费市场提供基础数据。
