消费者感官评价对酸奶品质提升的导向研究

消费者感官评价为产品开发和工艺改良提供实际依据。本文以酸奶为例,结合消费者感官测试完成其品质提升。分别收集消费者的基本信息,以及他们对酸奶整体喜好度、香气喜好度;香气、甜味、酸味、稠度接受度;和酸奶所需要提升的感官属性的主观建议等。结合喜好度分析、惩罚分析、词云频率等数据分析方法,得到消费者对酸奶的品评结果。实验结果表明四种酸奶的整体喜好度与香气喜好度平均值都在5分以下,说明消费者的认可度不高;且酸奶的香气与整体喜好度之间有正相关性。酸奶661和467的产品更受消费者的欢迎。由于这两者目前的喜好度分值仍较低(<5.0),需要进一步优化其配方,以期获得更好的市场价值。消费者关注的酸奶品质主要包括酸度、甜度、香气和稠度。喜好度分析和接受度惩罚分析的结果发现酸奶467是目前消费者喜好度较高的产品,后期通过降低其酸度,可以更好地提高它的接受度,从而获得更多消费者的青睐。以消费者为导向探究乳制品的风味感官品质,为产品的优化升级提供指导意义。未来通过调试酸奶的风味性质可生产出深受消费者喜爱的产品。

Oriented research of yogurt quality improvement based on consumer sensory evaluation

Consumer sensory evaluation provides a practical basis for product development and process improvement. This article takes yogurt as an example and combines multiple consumer sensory tests to improve its quality. The data collected included basic information about consumers, their overall preference for yogurt and aroma preference, acceptance of aroma, sweetness, sourness, thickness, and their personal comments about the sensory properties that each yogurt. The results of consumers" evaluation are analyzed using preference analysis, penalty analysis, and word cloud frequency. The experimental results show that the average value of the overall preference and aroma preference of the four yogurts is less than 5 points, indicating that the consumer"s recognition is not high. There is a positive correlation between the aroma preference and the overall preference. Yogurt 661 and 467 are more popular within consumers. As the two are still low in preference scores (<5.0), their formulations need to be further optimized in order to achieve better market value. The qualities of yogurt that consumers pay more attention to mainly included acidity, sweetness, aroma, and thickness. The results of the preference analysis and the penalty analysis found that yogurt 467 is a product with high consumer preference at present, and its preference could be improved by reducing acidity. Consumer-oriented exploration of the flavor and sensory quality of dairy products provides guiding significance for the optimization and upgrading of products. In the future, adjusting the flavor of yogurt, products that consumers prefer can be produced.