Key Laboratory of Food Sensory Analysis for State Market Regulation, 102200, China; Heilongjiang Feihe Dairy Industrial Co. Ltd., Qiqihar 161000, China.
Key Laboratory of Food Sensory Analysis for State Market Regulation, 102200, China; China National Institute of Standardization, Beijing 102200, China.
Food Chem. 2024 Oct 15;455:139881. doi: 10.1016/j.foodchem.2024.139881. Epub 2024 May 29.
Consumer partiality for food products is related to purchase and consumption behavior, and are influenced by sensory preferences. The sensory and chemical drivers behind consumer preference in the infant formula (IF) were analyzed. A total of 31 aroma-active compounds were identified, playing an important role in the production of off-flavors (especially fishy). Combined with the correlation analysis, the key aroma substances affecting the sensory attributes of IF were initially identified. A21, A22, B9 represented the key substances responsible for producing milky and creamy, while A2, A5, A11, A12, B5, C15, H5 primarily produced fishy. In addition, the two sensory attributes namely milky and creamy, and the T-sweet were more strongly correlated with consumer preference. Therefore, it can be concluded that consumers are more interested in the main flavor of the product than the off-flavor. These findings will inform the quality control of IF and the maintenance of sensory quality.
消费者对食品的偏好与其购买和消费行为有关，并受到感官偏好的影响。本文分析了婴儿配方奶粉（IF）中消费者偏好的感官和化学驱动因素。共鉴定出 31 种呈香化合物，在产生异味（特别是鱼腥味）方面发挥着重要作用。结合相关分析，初步确定了影响 IF 感官属性的关键香气物质。A21、A22、B9 代表产生奶味和奶油味的关键物质，而 A2、A5、A11、A12、B5、C15、H5 主要产生鱼腥味。此外，奶味和奶油味以及 T-甜味这两个感官属性与消费者偏好的相关性更强。因此，可以得出结论，消费者对产品的主要风味比对异味更感兴趣。这些发现将为 IF 的质量控制和感官质量的维持提供信息。
