食品与发酵工业 >

2025 , Vol. 51 >Issue 19: 355 - 365

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042939

非营养性甜味剂在中式奶茶中的感官特性与青年消费者偏好分析

  • 龙门 ,
  • 梁斌 ,
  • 孙佳怡 ,
  • 易建康 ,
  • 周頔 ,
  • 詹歌
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  • 1(滁州学院 生物与食品工程学院,安徽 滁州,239000)
    2(安徽金禾实业股份有限公司,安徽 滁州,239000)
第一作者:博士,副教授(周頔副教授和詹歌副教授为共同通信作者,E-mail:zhoudi06@163.com;zhangeczxy@163.com)

收稿日期: 2025-04-07

  修回日期: 2025-05-28

  网络出版日期: 2025-11-03

基金资助

安徽省中青年教师培养行动项目(JNFX2023063);安徽省高校理工科教师赴企业挂职实践计划项目(2024jsqygz112);安徽省奶牛饲养及乳制品原料粉工程技术研究中心开放基金项目(2024NSRYZ01);安徽省科技攻坚计划项目(202423110050046)

收起

Non-nutritive sweeteners in Chinese milk tea:Sensory characteristics and youth consumer preferences

  • LONG Men ,
  • LIANG Bin ,
  • SUN Jiayi ,
  • YI Jiankang ,
  • ZHOU Di ,
  • ZHAN Ge
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  • 1(School of Biology and Food Engineering, Chuzhou University, Chuzhou 239000, China)
    2(Anhui Jinhe Industrial Co.Ltd., Chuzhou 239000, China)

Received date: 2025-04-07

  Revised date: 2025-05-28

  Online published: 2025-11-03

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摘要

随着消费者健康意识的提升,低/无蔗糖奶茶市场需求显著增长,而非营养性甜味剂(non-nutritive sweetener, NNS)因其提供甜味而无热量成为糖替代的主要成分。研究通过定量描述性分析(quantitative descriptive analysis,QDA)结合青年消费者接受度测试,探讨不同NNS配方对中式奶茶感官特征及消费者偏好的影响。通过PanelCheck软件评估QDA评价小组的表现和产品的感官特征;采用ConsumerCheck软件中箱型图和堆叠直方图可视化展示消费者对每个样品的喜好评分分布,应用偏好映射分析探讨了QDA数据与消费者喜好数据之间的关系。研究发现,牛奶香气、茶的香气、甜的气味、甜味、顺滑感能够驱动消费者偏好,且赤藓糖醇、三氯蔗糖、甜菊糖苷等3种NNS的复配使用能够有效改善甜味的整体感官体验,提升青年消费者接受度。研究结果为低/无蔗糖奶茶的配方优化及市场定位提供理论依据和实践指导。

关键词： 非营养性甜味剂; 奶茶; 定量描述性分析; 消费者接受度测试; PanelCheck; ConsumerCheck

本文引用格式

龙门 , 梁斌 , 孙佳怡 , 易建康 , 周頔 , 詹歌 . 非营养性甜味剂在中式奶茶中的感官特性与青年消费者偏好分析[J]. 食品与发酵工业, 2025 , 51(19) : 355 -365 . DOI: 10.13995/j.cnki.11-1802/ts.042939

Abstract

With the increasing health consciousness among consumers, the market demand for low/no-sucrose milk tea has grown significantly.Non-nutritive sweeteners (NNS) provide sweetness without calories and serve as primary sugar substitutes.This study investigated the effects of NNS formulations on milk tea sensory characteristics and young consumers’ preferences, combining Quantitative descriptive analysis (QDA) and consumer acceptance testing.PanelCheck software assessed the performance of an 8-member QDA panel and the sensory profiles of products.ConsumerCheck software visualized liking score distributions of 69 young consumers using box plots and stacked histograms.Preference mapping analysis linked QDA data to consumer preferences.Results show consumer preferences are driven by odor of milk, odor of tea, sweet odor, sweet taste and smooth mouthfeel.The synergistic combination of erythritol, sucralose, and stevioside improves sweetness perception and increases acceptance among young consumers.The sensory profile of the milk tea formulation matched high-fructose corn syrup at 55-60 ℃.These findings offer theoretical support and practical strategies for optimizing low/no-sucrose milk tea formulations and marketing.

Key words： non-nutritive sweeteners; milk tea; quantitative descriptive analysis; consumer acceptance testing; PanelCheck; ConsumerCheck

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