کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4316973 1290570 2016 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Adapting and enhancing sequential profiling to understand the effects of successive ingestion, using the sensory characteristics of high intensity sweeteners as a case study
ترجمه فارسی عنوان
سازگاری و افزایش پروفایل های ترتیبی برای درک اثرات مصرف خوراکی، استفاده از ویژگی های حسی شیرین کننده های با شدت بالا به عنوان یک مطالعه موردی
کلمات کلیدی
پروفیل سریال، پروفیل موقتی توسعه روش، پیوند زودگذر، شیرین کننده ها
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• This study adapted and enhanced the temporal methodology, sequential profiling.
• The method was enhanced by increasing ingestion volumes and number of attributes assessed.
• Sweetening agents were selected to investigate methodology enhancements.
• Successive ingestion impacted the sensory characteristics of sweetening agents.
• Enhancements to sequential profiling highlights the role of successive ingestion assessments during NPD.

Sensory science is continuously adapting to improve the assessment techniques available. Temporal methods evaluate the effect of time on the perception of sensory characteristics; however few techniques investigate the effect of total product ingestion. Sequential profiling offers the most complete assessment of attributes over successive ingestion, however it involves minimal product volumes compared to consumer eating and drinking behaviour. This study aimed to modify sequential profiling to increase the total ingestion volume and include a wider range of attributes in a case study of sugars and sweeteners. The ever increasing consumer demand for low-calorie sweetened products has highlighted the need to understand the sensory profiles of high-intensity sweeteners, particularly when ingested in larger volumes as in diet drinks. Increasing the number of attributes and the ingestion volume was found to enhance the sequential profiling method, allowing more significant differences between sweetening agents to be determined, which could be crucial to ensure consumer acceptance in the longer term. Understanding the effect of successive ingestion is a key stage in the development of sweetened products, especially with the successful enhancement of sequential profiling outlined in this study.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Quality and Preference - Volume 47, Part B, January 2016, Pages 139–147
نویسندگان
, , , , ,