果冻作为重要休闲食品,其感官品质直接影响消费者选择。精准识别并优化关键感官属性是提升产品竞争力的关键。该研究以9种品牌果冻为研究对象,通过定性、定量消费者测试[喜好度检验、检查所有适用法(check all that apply,CATA)和最适标尺法(just about right,JAR)]以及评价小组的定量描述性分析,确定了果冻产品的关键感官属性和关键属性的理想强度范围。结果表明,感官属性是驱动果冻消费的主要动机(P＜0.05),其中口感(r=0.70)对整体喜好度的贡献大于风味(r=0.55)。CATA测试表明消费者最关注的属性为弹性、咀嚼性、易碎性和韧性。JAR测试验证了硬度、弹性、咀嚼性、凝聚性和韧性的不足或过强将使得消费者喜好度明显降低。结合JAR数据和描述性分析结果,确定关键质地属性理想强度范围(0~15分标度)为:硬度接近果冻条标样(8分):7.15~8.25分;弹性、咀嚼性均略大于布丁标样(8分、7分),分别为8.45~9.00分、7.5~9.00分;凝聚性介于果冻条标样(7分)与QQ糖标样之间(12分):7.5~10.00分;韧性则介于布丁(4分)与果冻条(7分)之间:5.66~7.15分。
Jelly is a significant snack food, and its sensory quality directly affects consumer choice.Accurate identification and optimization of key sensory attributes are essential for enhancing product competitiveness.In this study, nine brands of jelly were selected as research objects.Qualitative and quantitative consumer tests (liking test, CATA, and JAR), and quantitative descriptive analysis of the evaluation group were used to determine the key sensory attributes of jelly products and the ideal intensity range of key attributes.Results showed that sensory attributes were the primary drivers of jelly consumption (P<0.05), with texture (r=0.70) contributing more to overall liking than flavor (r=0.55).The CATA test clearly identified that the attributes most concerned by consumers were springiness, chewiness, brittleness, and toughness.The JAR test verified that insufficient or excessive hardness, springiness, chewiness, cohesiveness, and toughness would significantly reduce consumer liking for the product.Combining JAR data and descriptive analysis results, the ideal intensity range (0-15 scale) of key texture attributes was determined as follows:hardness close to the jelly bar standard sample (8 points):7.15-8.25 points, springiness and chewiness were slightly greater than the pudding standard sample (8 points, 7 points), respectively 8.45-9.00 points and 7.5-9.00 points, cohesiveness was between the jelly bar standard sample (7 points) and the QQ candy standard sample (12 points):7.5-10.00 points, and toughness was between pudding (4 points) and the jelly bar (7 points):5.66-7.15 points.
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