随着消费者对模仿动物产品的食用体验的植物性产品的需求不断增长,需要改进感官质地的仪器测量。这项研究旨在表征乳制品和非乳制品奶酪之间的质地差异,并研究大振幅振荡剪切(LAOS)流变仪是否可以比纹理轮廓分析更好地区分感觉纹理。商业乳制品和非乳制品切达干酪,马苏里拉奶酪,和奶油干酪被选择以提供广泛的质地。对73位消费者进行的感官评估使用了全部检查方法。纹理轮廓分析力-距离数据进行了实证分析,并转换为应力和应变(请参阅https://shiny。csiro.au/texture_dash)。乳品和非乳品切达干酪之间的主要质地差异与结构凝聚力有关,根据仪器测量(乳品切达干酪的破坏应力高1.5倍,破坏应变高2.2倍)和感官测量(乳品切达干酪耐嚼,易碎少)。相比之下,使用感官测试,奶油干酪显示出相似的质地特性,但有显着的仪器差异(非乳制奶油干酪的变形模量高5.7倍,4.7倍高的失效应力)。对于马苏里拉奶酪,两种感官属性都有很大的差异(耐嚼,易碎,果冻般的,弹性)和仪器参数(模量相差13.6倍,破坏应力的2.7倍差异)。LAOS流变仪深入了解了样品在非线性应变下吸收或耗散机械能的机理。LAOS参数G3\'/G1\'${G}_3^{\\prime}/{G}_1^{\\prime}$$与感官属性奶油相关良好,脂肪/油性,潮湿,表明这种技术测量与消费者产生共鸣的感官属性相关的结构现象的潜力。
With growing consumer demand for plant-based products that mimic the eating experience of animal-based products, there is a need for improvement in instrumental measurements of
sensory texture. This study aimed to characterize textural differences between dairy and non-dairy cheeses, and to investigate whether Large Amplitude Oscillatory Shear (LAOS) rheometry could discriminate
sensory texture better than Texture profile analysis. Commercial dairy and non-dairy cheddar, mozzarella, and cream cheese were selected to provide a wide range of textures.
Sensory evaluation used the check-all-that-apply methodology with 73 consumers. Texture profile analysis force-distance data were analyzed empirically, and also converted to stress and strain (see https://shiny.csiro.au/texture_dash). The major textural differences between dairy and non-dairy cheddar were related to structural cohesion, according to both instrumental measures (dairy cheddar had 1.5-fold higher failure stress and 2.2-fold higher failure strain) and
sensory measurements (dairy cheddar was more chewy and less crumbly). In contrast, cream cheeses showed similar textural properties using sensory testing but significant instrumental differences (non-dairy cream cheese had 5.7-fold higher modulus of deformability, 4.7-fold higher failure stress). For mozzarella, there were large differences in both
sensory attributes (chewy, crumbly, jelly-like, stretchy) and instrumental parameters (13.6-fold difference in modulus, 2.7-fold difference in failure stress). LAOS rheometry gave insights into the mechanisms by which samples absorbed or dissipated mechanical energy at nonlinear strains. The LAOS parameter G 3 \' / G 1 \' $$ {G}_3^{\\prime }/{G}_1^{\\prime } $$ correlated well with sensory attributes creamy, fatty/oily, and moist, indicating the potential of this technique to measure structural phenomena linked to sensory attributes that resonate with consumers.