Analysis of Flavor Quality of Plant Milk by Consumer Evaluation Using Just-About-Right Scale Combined with Gas Chromatography-Mass Spectrometry
Five commercially available plant-based milk samples were selected to investigate their differences in aroma components using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Subsequently, quantitative descriptive analysis (QDA) was performed uing an expert...
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China Food Publishing Company
2025-06-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-12-028.pdf |
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| author | XU Xinying, YANG Aolin, GUO Yangfan, WANG Ying, JIN Zeyuan, ZHANG Meng, WANG Yingyao, WANG Bei, ZHANG Qin, LI Lingnan |
| author_facet | XU Xinying, YANG Aolin, GUO Yangfan, WANG Ying, JIN Zeyuan, ZHANG Meng, WANG Yingyao, WANG Bei, ZHANG Qin, LI Lingnan |
| author_sort | XU Xinying, YANG Aolin, GUO Yangfan, WANG Ying, JIN Zeyuan, ZHANG Meng, WANG Yingyao, WANG Bei, ZHANG Qin, LI Lingnan |
| collection | DOAJ |
| description | Five commercially available plant-based milk samples were selected to investigate their differences in aroma components using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Subsequently, quantitative descriptive analysis (QDA) was performed uing an expert sensory panel to determine the correlation characteristics between the odor and QDA attributes. Moreover, penalty analysis was conducted based on consumer responses to explore priority sensory attributes for improvement and improvement directions for each product. A total of 92 volatile components were identified in the five samples, with the most diverse and abundant aroma compounds being aldehydes, alcohols, and pyrazines. These compounds imparted various nutty flavor such as peanut, bitter apricot kernel, and walnut flavors to plant-based milk. The penalty analysis results showed that blended plant-based milk did not need to be improved, while pure plant-based milk needed further improvement. |
| format | Article |
| id | doaj-art-c0ab0fd528d14c258a5ea1f23f17a65d |
| institution | Matheson Library |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-c0ab0fd528d14c258a5ea1f23f17a65d2025-07-21T02:25:17ZengChina Food Publishing CompanyShipin Kexue1002-66302025-06-01461224024810.7506/spkx1002-6630-20241126-181Analysis of Flavor Quality of Plant Milk by Consumer Evaluation Using Just-About-Right Scale Combined with Gas Chromatography-Mass SpectrometryXU Xinying, YANG Aolin, GUO Yangfan, WANG Ying, JIN Zeyuan, ZHANG Meng, WANG Yingyao, WANG Bei, ZHANG Qin, LI Lingnan0(1. School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; 2. Chinese Nutrition Society, Beijing 100048, China; 3. Zhongyinghui Nutrition and Health Research Institute, Beijing 100048, China; 4. Chengde Lulu Co. Ltd., Chengde 067000, China)Five commercially available plant-based milk samples were selected to investigate their differences in aroma components using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Subsequently, quantitative descriptive analysis (QDA) was performed uing an expert sensory panel to determine the correlation characteristics between the odor and QDA attributes. Moreover, penalty analysis was conducted based on consumer responses to explore priority sensory attributes for improvement and improvement directions for each product. A total of 92 volatile components were identified in the five samples, with the most diverse and abundant aroma compounds being aldehydes, alcohols, and pyrazines. These compounds imparted various nutty flavor such as peanut, bitter apricot kernel, and walnut flavors to plant-based milk. The penalty analysis results showed that blended plant-based milk did not need to be improved, while pure plant-based milk needed further improvement.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-12-028.pdfheadspace solid-phase microextraction-gas chromatography-mass spectrometry; quantitative descriptive analysis; penalty analysis; plant milk; improvement of sensory attributes |
| spellingShingle | XU Xinying, YANG Aolin, GUO Yangfan, WANG Ying, JIN Zeyuan, ZHANG Meng, WANG Yingyao, WANG Bei, ZHANG Qin, LI Lingnan Analysis of Flavor Quality of Plant Milk by Consumer Evaluation Using Just-About-Right Scale Combined with Gas Chromatography-Mass Spectrometry Shipin Kexue headspace solid-phase microextraction-gas chromatography-mass spectrometry; quantitative descriptive analysis; penalty analysis; plant milk; improvement of sensory attributes |
| title | Analysis of Flavor Quality of Plant Milk by Consumer Evaluation Using Just-About-Right Scale Combined with Gas Chromatography-Mass Spectrometry |
| title_full | Analysis of Flavor Quality of Plant Milk by Consumer Evaluation Using Just-About-Right Scale Combined with Gas Chromatography-Mass Spectrometry |
| title_fullStr | Analysis of Flavor Quality of Plant Milk by Consumer Evaluation Using Just-About-Right Scale Combined with Gas Chromatography-Mass Spectrometry |
| title_full_unstemmed | Analysis of Flavor Quality of Plant Milk by Consumer Evaluation Using Just-About-Right Scale Combined with Gas Chromatography-Mass Spectrometry |
| title_short | Analysis of Flavor Quality of Plant Milk by Consumer Evaluation Using Just-About-Right Scale Combined with Gas Chromatography-Mass Spectrometry |
| title_sort | analysis of flavor quality of plant milk by consumer evaluation using just about right scale combined with gas chromatography mass spectrometry |
| topic | headspace solid-phase microextraction-gas chromatography-mass spectrometry; quantitative descriptive analysis; penalty analysis; plant milk; improvement of sensory attributes |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-12-028.pdf |
| work_keys_str_mv | AT xuxinyingyangaolinguoyangfanwangyingjinzeyuanzhangmengwangyingyaowangbeizhangqinlilingnan analysisofflavorqualityofplantmilkbyconsumerevaluationusingjustaboutrightscalecombinedwithgaschromatographymassspectrometry |