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        食品伙伴網服務號

        感官科學:風味是什么?

        放大字體  縮小字體 發布日期:2024-05-16  來源:Contract Testing Inc.
        核心提示:Flavor! There are many definitions for flavor, but all of them contain a combination of taste and odor influenced by sen
        Flavor! There are many definitions for flavor, but all of them contain a combination of taste and odor influenced by sensations of pain, heat, cold and other tactile sensations. Most people have taste buds. Flavor has a major role in determining the acceptability of foods and beverages. It is a dynamic sense that changes in intensity over time. The perception of flavor is really a result of a number of steps from before a substance touches your tongue and even continuing after something has been swallowed.
        風味!風味有很多定義,但它們都包含了受疼痛、熱、冷和其他觸覺影響的味道和氣味的組合。大多數人都有味蕾。風味在決定食品和飲料的可接受性方面起著重要作用。它是一種動態的感覺,強度會隨著時間的推移而變化。對風味的感知實際上是在某種物質接觸到你的舌頭之前,甚至在你吞下某種東西之后還在繼續的一系列步驟的結果。
         
        Flavor perception can be divided easily into three stages. The odor assessment, sniffing the food before it enters your mouth. The flavor in the mouth assessment, when the food is in the mouth. Also, the aftertaste assessment, which is the sensations perceived after a sample has been swallowed. Flavor perception can be altered by a variety of substances causing it to taste differently. There are actually seven basic tastes while the amount of smells are potentially limitless. It’s not commonly known that of all the senses, smell is the main determinant of a food or beverage items flavor. Sweet, sour, bitter, salty, savory, pungent, metallic are the seven basic tastes. Therefore, if you want to alter a food or beverage flavor you can do so by changing its smell while keeping its taste rather similar. We see this all the time in artificially flavored jellies, soft drinks and candies made primarily of the same base. They have a similar taste, but they have dramatically different flavors because of the use of different scents and fragrances.
        風味感知可以很容易地分為三個階段。氣味評估,在食物進入你的嘴里之前嗅一嗅。風味在口中評估,當食物在口中。還有余味評估,也就是樣品被吞下后的感覺。不同的物質會改變人們對風味的感知。實際上有七種基本的味道,而氣味的數量可能是無限的。在所有的感官中,嗅覺是決定食物或飲料味道的主要因素,這一點并不為人所知。甜、酸、苦、咸、鮮、辣、金屬是七種基本的味道。因此,如果你想改變食物或飲料的味道,你可以通過改變它的氣味來做到這一點,同時保持它的味道相當相似。這種情況在人工調味的果凍、軟飲料和主要由相同原料制成的糖果中屢見不鮮。它們的味道相似,但由于使用了不同的氣味和香料,它們的味道截然不同。
        If you’re really interested in the science, look into the trigeminal senses which detect chemical irritants in the mouth and throat as well as the temperature and texture, which are also very important to the overall flavor perception.
        如果你真的對風味科學感興趣,看看三叉感官,它能探測口腔和喉嚨中的化學刺激物以及溫度和質地,它們對整體的味道感知也很重要。
         
        Everybody has different thresholds of flavor. Some people think that something that is too salty is not salty enough. The same can be true with regard to any of the typical tastes offered in flavor. What’s important to remember when it comes to flavor is that your audience can vary. In order to establish a baseline you will need to have a substantial test group to determine the undeniable consistencies in flavor preference and scope. This can have tremendous impact on the marketing of a food or beverage product. For example, if a food item is perceived as being salty, people that are health conscious may avoid it when in fact the salt content is considerably less than some other products on the market. If something has the flavor perception of tasting too sweet, a similar result may occur. The nutritional value of a product will often be perceived by its flavor rather than by its ingredients. It is a very powerful psychological motivator that will affect the bottom line for food and beverage providers.
        每個人都有不同的風味閾值。有些人認為太咸的東西不夠咸。對于香精中的任何一種典型滋味來說,情況也是如此。當談到風味時,重要的是要記住,你的受眾是不同的。為了建立一個基線,你需要有一個龐大的測試小組來確定風味偏好和范圍的不可否認的一致性。這可以對食品或飲料產品的營銷產生巨大的影響。例如,如果一種食物被認為是咸的,有健康意識的人可能會避免食用它,而實際上它的含鹽量比市場上其他一些產品要少得多。如果某樣東西嘗起來太甜,可能會出現類似的結果。一種產品的營養價值通常是通過它的風味而不是它的成分來判斷的。這是一種非常強大的心理激勵因素,將影響食品和飲料供應商的底線。
        編輯:songjiajie2010

         
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        關鍵詞: 感官 風味
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