质地作为新式茶饮消费重要感官驱动因素的研究现状

Research Status of Texture as an Important Sensory Driving Factor for The Consumption of Modern Tea Drink

美味是消费者对食物综合感知后做出的判断,其中质地作为感知的重要组成部分却常常被忽略。竞争激烈的新式茶饮行业同质化严重,而易被忽略的质地特性可能是突破瓶颈的机会。因此,本文梳理了新式茶饮行业发展历程中的“质地线索”,从各类配料及其他因素对售卖成品的口感质地影响等方面进行讨论,并针对存在的问题提出相应的感官分析应对措施,以期帮助相关产品开发人员及消费者对新式茶饮产品形成客观认识,为新式茶饮市场的可持续发展提供帮助。

Deliciousness is a judgment made by consumers based on their comprehensive perception of food,in which texture,as an important component of perception,is often overlooked.The highly competitive modern tea drink industry has serious homogenization,and the easily overlooked texture characteristics may be an opportunity to break through bottlenecks.Therefore,this article summarizes the“texture clues”in the development process of the modern tea drink industry,discusses the impact of various ingredients and other factors on the taste and texture of the sold products,and proposes corresponding sensory analysis measures to address the existing problems,in order to help relevant product developers and consumers form an objective understanding of new tea beverage products and provide assistance for the sustainable development of the new tea beverage market.