酱油基础知识--中国酱油市场分析.ppt

Sensory FermentedImportance of key drivers Consumer test for Key drivers for liking was set up to be able to make a model to predict liking with sensory and chemical attributes related to specific ingredients. Liking test was performed in-context to test the effects in a realistic situation: braised pork dish with rice. Recipee for the dish was standardised to control the external factors which enables us to describe the liking differences to the differences in the soy sauces. Test was performed in Shanghai. 100 Respondents was aksed for liking. Another 100 respondents was asked for xien. Most important drivers for braising soy sauce LIKING XIEN Cyclamate Sweet (+) Cyclamate Sweet (+) Caramel Brown colour (+) Molasse Liqourice (+) Methylbutyricacid Organic acid (+) Textra Viscosity (+) Caramel Brown colour (-) No influence on liking and xien for braising soy sauce Red koji red colour and Makno savoury Sensory attributes related to liking and xien for braising soy sauce. Sweet and Liquorice (+) Sour and Salt (-) Appearance Brown colour and viscosity are responsible for liking braising soy sauce. 不用翻 Sensory FermentedOptimal braising soy sauce Appearance Brown colour 9% Caramel resulted in a dark brown dish which was most liked. The dish prepared with this product was more dark than prepared with the Lao Cai braising soy sauce. Viscosity The product with 6% Textra was most liked. This soy sauce as such probably will be considered to be too thick by Chinese consumers while using it. The aim should be somewhat more viscous than the current Lao Cai soy sauce. Taste Sweet The product with 0.06% saccahrine and 0.06% cyclomate was most preferred in the pork dish. This product had a hgher sweet perception than the Lao Cai dipping soy sauce. Salt 5.8% Salt seems to deliver an optimal level of saltiness in prepared dishes. Sour pH has to be 5.0. Savoury The sensory perception maggi/lavas is correlated with liki