UHT纯牛奶消费喜好和关键感官特性的关联分析

Correlation Analysis between Consumer Liking and Key Sensory Attributes of Ultra-high Temperature(UHT) Pure Milk

以14种市场上不同类型超高温(Ultra-hightemperature,UHT)纯牛奶为研究对象,采用9点喜好标度、适合项勾选法(Check-All-That-Apply,CATA)和恰好标度,同时结合偏最小二乘回归分析(PLS)分析不同类型UHT奶消费喜好和关键感官特性接受性差异。研究表明:不同类型UHT奶的整体喜好值范围为4.07-6.25,脱脂奶和部分全脂奶的喜好值最低(<5),全脂和低脂奶的整体喜好差异不显著(p>0.05)。不同类型UHT奶的乳香、甜味、余味、浓稠和爽滑5个关键感官特性接受性上存在显著差异(p<0.05),通过PLS回归模型筛选出导致消费喜好差异的7个关键感官特性接受性指标,分别为余味、乳香、甜味、浓稠、爽滑(-)、甜味(-)和乳香(-)。甜味和乳香偏弱以及爽滑度不够是分别导致低脂奶和部分全脂奶样品整体喜好偏低的关键感官特性。相关研究旨在为后期UHT纯牛奶消费喜好和产品感官品质研究提供基础理论和数据参考。

Fourteen kinds of ultra-high temperature(UHT) milk products in the market were used as the research object and studied using the 9-ponit liking scale, check-all-that apply(CATA) and just-about-right scale, while partial least squares(PLS) regression analysis was performed to study the differences in consumer liking and sensory attribute acceptability of different types of UHT milk samples. Results indicated that the overall liking scores of different UHT milk samples ranged from 4.07 to 6.25, and the skim milk samples and part of the whole milk samples had the lowest liking scores(<5), with insignificant differences detected between the whole milk samples and low-fat milk samples(p>0.05). There were significant differences(p<0.05) in the acceptability of five key sensory characteristics, milky aroma(MA),sweetness(SW), residual flavor(RF), thickness(TH) and smoothness(SM) among the different milk samples. Seven key sensory acceptability indices that caused the liking differences were screened out by PLS, which were MA, SW, TH, SM(-), SW(-) and MA(-). Weak SW and MA as well as insufficient smoothness were the key sensory characteristics that led to the low overall liking scores for low-fat milk and part of whole milk samples. This study could provide a basic theory and data reference for subsequent studies on consumer liking and product sensory quality of UHT pure milk.