کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
10973628 1108017 2016 13 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Improving the sensory quality of flavored liquid milk by engaging sensory analysis and consumer preference
ترجمه فارسی عنوان
بهبود کیفیت حساس شیر مایع طعم دهنده با درگیر شدن با تجزیه و تحلیل حسی و ترجیح مصرف کننده
کلمات کلیدی
رگرسیون حداقل مربعات جزئی، تجزیه و تحلیل مجازات، فقط در مقیاس سمت راست، اختلاف مصرف کننده محلی محلی،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم دامی و جانورشناسی
چکیده انگلیسی
Developing innovative products that satisfy various groups of consumers helps a company maintain a leading market share. The hedonic scale and just-about-right (JAR) scale are 2 popular methods for hedonic assessment and product diagnostics. In this paper, we chose to study flavored liquid milk because it is one of the most necessary nutrient sources in China. The hedonic scale and JAR scale methods were combined to provide directional information for flavored liquid milk optimization. Two methods of analysis (penalty analysis and partial least squares regression on dummy variables) were used and the results were compared. This paper had 2 aims: (1) to investigate consumer preferences of basic flavor attributes of milk from various cities in China; and (2) to determine the improvement direction for specific products and the ideal overall liking for consumers in various cities. The results showed that consumers in China have local-specific requirements for characteristics of flavored liquid milk. Furthermore, we provide a consumer-oriented product design method to improve sensory quality according to the preference of particular consumers.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 99, Issue 7, July 2016, Pages 5305-5317
نویسندگان
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