生物科技系學生對日常飲食的偏好與風味認知之感官計量探索

A Sensometrics Investigation of Flavor Perception and Preference on Daily Foods and Beverages in Students of Biotechnology Department, Ming-Chuan University

陳良宇(Liang-Yu Chen) ； 張碧江(Pi-Chiang Chang)

《MC-Transaction on Biotechnology》 14卷2期 (2023/03) Pp. 10-25

摘要

美好的餐飲是由包括人們情感、社交、記憶與大地環境經驗串連而成的生活感受。現代人透過感官的認知對食物的色彩、香氣、味覺、口感進行描述，分享其體驗並溝通。然而，抽象的感官描述難以再現及比對，像似存在現實世界中的神祕朦朧領域。本研究採用網路問卷的形式，對銘傳大學生物科技系學生進行餐飲風味認知與偏好的調查，將參與實驗的受試者視為是不同的感測器，紀錄受試者的個體資訊PR（Xi），並收集受試者對35項餐飲的風味描述及偏好FP（Foods, Xi）的回饋。藉由統計或可量化的數學工具將龐大且複雜的官能評價結果加以分析，並將35項餐飲的風味描述視覺圖像化，探討風味強度與感官認知的差異性因子和選擇偏好。多元複雜風味的餐飲容易獲得大學生的喜愛，而突出的苦味是大學生最不喜歡的負面因子。本研究基於教學實踐的需求，透過課程參與的方式收集數據，執行多樣本的重複排序測試，建立以甜味為基礎的餐飲風味組合和偏好選擇模型。由此課程排幫助學生認識數據的量測品質、處理與分析所需要的數理統計技能，體驗科學研究的基本原則及應用價值。

關鍵字

風味描述側寫 ； 感官評價 ； 強度尺規 ； 閾值 ； 偏好度排序 ； 消費者科學 ； 認知問卷調查

並列摘要

Delicious catering connects people's emotion, social interaction, memory, and environment. Modern people characterize, communicate, and share the food flavor by sensory cognitions in color, aroma, taste, and texture. However, metaphysical sensory descriptions are difficult to compare and reproduce, as if they exist in the mysterious realm of the real world. This study uses an online questionnaire to investigate the cognition and preference of students in the Biotechnology Department of MCU for flavor foods. The participants in the experiment are regarded as independent sensors, and the personal information and feedback on the flavor description and preference of 35 foods is collected. Using statistical or mathematical tools to analyze the huge and complex evaluation results, then visualize the flavor characteristics of 35 foods, and explore the difference factors and selection preferences between flavor intensity and sensory cognition. Food and beverages with diverse and complex flavors are easy to be liked by college students, and the prominent bitterness is the negative factor that college students dislike the most. Based on the needs of teaching practice, the data was collected in courses, and used to multi-sample repeated ranking tests, and establishes a sweetness-based flavor portfolios and preference selection model. Understanding the measurement quality of data, the mathematical statistics skills required for processing and analysis is educational outcome for the scientific principles and application values.

並列關鍵字

flavor profiling ； sensory evaluation ； intensity scale ； threshold ； preference ranking ； consumer science ； cognitive questionnaire