The first aerated yoghurt | anmushi bubble yoghurt category innovation, sensory evaluation reveals secrets, and new taste experience
By: Date: 2022-07-29 Categories: industrynews Tags: ,
The first aerated yoghurt | anmushi bubble yoghurt category innovation, sensory evaluation reveals secrets, and new taste experienceimage
 Image source:anmushi

 


      你可能喝过气泡水,也喝过普通酸奶,但是“气泡+酸奶”,这一新颖组合是否尝试过?

 
 When yogurt meets”bubbles”

Unique taste is waiting for you to conquer!
 
On the occasion of the launch of the new product, Xiaobian was lucky to get this”bubble” yogurt. At the first sight, there are many small blue bubbles in the bottle, which reminds people of the double stimulation and cooling effect of taste + taste, bringing a cool feeling in summer. When opening the lid, I heard the crisp sound of bubbles. When pouring out, I saw small and soft bubbles flowing out with the yogurt. Taste, refreshing bubbles with fermented yogurt, relieve greasiness and summer heat, and bring a moderate sense of taste bud activation. This experience is really novel and comfortable!
 
 01 the new product”bubble” yogurt of Amherst was launched for the first time
 
“Can you add bubbles to yogurt?” In user research, the voice of Bubble + yogurt topped the list! In order to meet consumer demand, Amherst started a new attempt. It took two years, after 7 times of product development and polishing, and through many times of taste and packaging tests, we finally ushered in the launch of amushi bubble yogurt!
 
 1. Innovative quantitative inflation process makes yogurt have a”bubble feeling”
 
Because the bubble stimulation caused by different bubble content is very different, anmushi tested five inflation schemes, inflation 1.0gv, 1.2gv, 1.5gv, 1.7gv and 2.0gv respectively. After many user surveys, he finally selected the bubble content value of 1.5gv, which protects the special taste brought by bubbles, and is also the optimal solution for nutrition and inflation taste, which is also the differentiation advantage over other yoghurt.
The first aerated yoghurt | anmushi bubble yoghurt category innovation, sensory evaluation reveals secrets, and new taste experienceimage(1)
Image source:anmushi
 
 2. 9 kinds of bacteria fermentation, innovative attempt
 
Nine species of bacteria, each performing its own duties. Using the characteristics of kefir combination fermentation for reference, 9 kinds of bacteria are added for common fermentation to release unique flavor, which also makes the taste of bubble yogurt quite layered.
The first aerated yoghurt | anmushi bubble yoghurt category innovation, sensory evaluation reveals secrets, and new taste experienceimage(2)
  Image source:anmushi
 
 3. 9h+ slow fermentation, mellow flavor
 
The fermentation time is based on the combination of strains used and different temperature conditions to determine the fermentation end point. Common yoghurt generally ferments for 4-8 hours, while the new bubble yoghurt is added with mesophilic bacteria (33-37 ℃ fermentation). After 9h+ slow fermentation, it ensures the full release of each kind of bacteria, endows the bubble yoghurt with charming cheese flavor, and achieves the most ideal taste texture.
 
 02 what is the most intuitive sensory experience of”bubble” yogurt?

Dense, smooth, and the activation of taste buds!
 
In order to enable the majority of consumers to have the most intuitive sensory experience before buying”bubble” yogurt, we conducted relevant sensory evaluation in Jinan sensory analysis research center, found 12 professional sensory evaluators, and used Da panel as a sensory tool to conduct qualitative and quantitative objective analysis of bubble yogurt from multiple dimensions.
The first aerated yoghurt | anmushi bubble yoghurt category innovation, sensory evaluation reveals secrets, and new taste experienceimage(3)
The first is to have a preliminary experience of the products, select some similar products (such as fresh milk, cream, bubble water, milk beer and other products) to taste, and screen out appropriate descriptors and give explanations according to the appearance, texture, smell, chewing taste, sound, aftertaste and other aspects of these products.
The first aerated yoghurt | anmushi bubble yoghurt category innovation, sensory evaluation reveals secrets, and new taste experienceimage(4)
Then scale training was carried out using different concentrations of acid and sweet solutions, as well as the viscosity and bubble intensity of different products as references.
The first aerated yoghurt | anmushi bubble yoghurt category innovation, sensory evaluation reveals secrets, and new taste experienceimage(5)
Finally, the bubble characteristics, flavor profile, texture profile and other major sensory characteristics were evaluated.
 
After professional artificial sensory evaluation, we can see from the data results:
 
  (1) Initial product experience
 
The 12 sensory evaluators have the most intuitive feelings about the product without comprehensive training, and express them in plain language. The comprehensive feedback on the new”bubble” yogurt is:freshness; See”bubble” yogurt for the first time; Bubbles are dense; The aftertaste of yogurt is strong
The first aerated yoghurt | anmushi bubble yoghurt category innovation, sensory evaluation reveals secrets, and new taste experienceimage(6)
 Image source:anmushi
 
  (2) Bubble characteristics
 
1. Scoring rules
 
Combine the traditional three-point intensity scale with the profile scale (i.e. 0, 1, 2=low; 3=medium; 4, 5=high), and expand it to 11 evaluation dimensions at the same time, giving a comprehensive and three-dimensional analysis of product bubbles. Examples of intensity gradient conversion are as follows:
 
Bubble intensity/irritant water-0 (low) < Milk beer -2.5 (medium) < Yuanqi forest-4 (high) < Sprite-5 (high)
 
2. Definition of sensory descriptors
 
For the convenience of understanding, we define the specific meaning of sensory descriptors that are obscure or easy to produce ambiguity in the evaluation.
 
(1) brake taste:it is a unique taste contained in bubble drinks. This is determined by the concentration of carbon dioxide in carbonated beverages. When drinking beer, the brake taste is because the beer is rich in foam. When the foam bursts in the mouth, the carbon dioxide in the wine has a strong and pleasant stimulation to the mouth. (brake taste=air content)
 
(2) the sense of activation of taste buds:under the action of bubbles, taste buds are awakened to perceive a richer level of flavor.
 
3. Evaluation results
 
It can be seen from the radar chart that the intensity value corresponding to the bubble characteristics of bubble yogurt. For example, the activation intensity of taste buds is 2.0, which means more comfortable; The density intensity value is 3.0, which means that the entrance has a strong sense of density; The fineness intensity value is 3.0, which means that the bubble yogurt has a strong sense of fineness.
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Radar chart of bubble characteristics
 
4. Evaluation summary
 
The bubble characteristics of anmushi’s new”bubble” yogurt are analyzed and presented through multi-dimensional evaluation and quantitative analysis.
 
(1) clear bubbles can be heard when opening the package. The biggest characteristics of product bubbles are high fineness, smoothness, density and uniformity, as well as the moderate sense of taste bud activation brought by bubbles when tasting.
 
(2) the oral irritation, taste and the duration of bubbles in the mouth of the product are slightly lower.
 
(3) in addition, the extremely small bubble volume also gives the sample high smoothness.
 
 (III) flavor profile
 
1. Scoring rules
 
Evaluate the intensity of characterization with numbers, 0= non-existent, 1= just recognizable threshold, 2= weak, 3= medium, 4= strong, 5= very strong.
 
2. Definition of sensory descriptors
 
For the convenience of understanding, we define the specific meaning of sensory descriptors that are obscure or easy to produce ambiguity in the evaluation.
 
(1) sweetening:it is directly produced, mainly from its own sweet substances, which can be directly felt by taste buds.
 
(2) astringency:astringency is usually used to describe tea (or wine) products, which refers to the taste perception process from bitter to sweet and then to fade after the tea soup is imported.
 
(3) sense of hierarchy:many aromas and flavors can be felt in the front taste, middle taste and aftertaste, and they are layered and superimposed on each other, rather than a single sweet, salty, sour or dry.
 
(4) sense of balance:various flavors can enhance each other and continue each other’s vitality; Any kind of aroma and flavor should not be too abrupt, and other aroma and flavor should not be covered up, and those auxiliary aroma should not dominate.
 
3. Evaluation results
 
From the radar chart, we can see the intensity value corresponding to the flavor profile of bubble yogurt. Among them, bubble yoghurt is more prominent in the sense of hierarchy, and the intensity value of hierarchy is 3.3, which means that different aroma and flavor can be felt in the front taste, middle taste and aftertaste, and they are clearly layered and superimposed on each other; The intensity value of sweet and sour is between 2.8-3.3, which means that the main feature of yogurt is moderate sour and sweet.
The first aerated yoghurt | anmushi bubble yoghurt category innovation, sensory evaluation reveals secrets, and new taste experienceimage(8)
 Flavor profile radar map
 
4. Evaluation summary
 
The outstanding feature of the new”bubble” yogurt of anmushi is that it has a clear sense of hierarchy and has the main characteristic flavor of sour and sweet. The astringency of flavor, fermented milk flavor and sense of balance are slightly weak, and do not have the general fresh milk flavor and the cooking flavor of high-temperature instant sterilized dairy products.
 
 (IV) texture profile
 
1. Scoring rules
 
Evaluate the intensity of characterization with numbers, 0= non-existent, 1= just recognizable threshold, 2= weak, 3= medium, 4= strong, 5= very strong.
 
An example of the intensity gradient of the profile is as follows:
 
Viscosity water (0) < Pure Milk-1 < Milk beer -1.5 < Cream-3 < Amushi yogurt-4.
 
2. Definition of sensory descriptors
 
The sensory descriptors involved in this part are easy to understand and do not do too much interpretation.
 
3. Evaluation results
 
From the radar image, we can see the intensity value corresponding to the texture profile of bubble yogurt. The uniformity is outstanding, and the strength value is 3.6, which means that the overall uniformity of bubble yogurt is moderate, and there is no sticky caking and other phenomena; The intensity value of graininess is 0.0, and there is no graininess at the entrance, which is very delicate.
The first aerated yoghurt | anmushi bubble yoghurt category innovation, sensory evaluation reveals secrets, and new taste experienceimage(9)
Texture profile radar map
 
4. Evaluation summary
 
The new”bubble” yogurt of anmushi has a delicate taste and high uniformity. It has no sense of granule in the mouth, and has low irritation, viscosity and astringent tongue.
 
* the above manual evaluation data are issued by Jinan sensory analysis and Research Center;
 
* sensory experience varies from person to person. The data is only for reference, and the size of the number does not affect the quality of sensory results.
 
 03 interpret the attribute of”bubble” yogurt from professional data
 
Anmuxi’s new”bubble” yogurt was evaluated by professional artificial sensory evaluators. At the same time, we also used electronic nose and electronic tongue intelligent sensory instruments and equipment to evaluate and analyze it in Jinan sensory analysis research center. Let’s interpret the relevant attributes of the new”bubble” yogurt from scientific data.
 
The first aerated yoghurt | anmushi bubble yoghurt category innovation, sensory evaluation reveals secrets, and new taste experienceimage(10)
 
  (1) Interpretation of electronic nose evaluation
 
  1. Principal component analysis (PCA)
 
Principal component analysis (PCA):PCA is an algorithm to find the differences between samples from a certain perspective by linear transformation of the original data vector without knowing the characteristics of the samples. It is used to mine useful information and give descriptive charts with different odor regions and clusters. The algorithm does not lose any sample information, and only by changing the coordinate axis to achieve the purpose of distinguishing samples.
 
Using the method of statistics before chemistry, PCA statistics is used to find out the odor differences between samples, and then the volatile odor substances with differences are found out through qualitative analysis of substances.
 
Different samples are in different areas on the PCA diagram. In the principal component analysis diagram, the closer the relative distance between samples, the closer the overall odor of the sample. In the principal component analysis diagram shown in the figure, we can clearly see that the electronic nose can effectively distinguish different odor samples. Its difference index reached 99.
The first aerated yoghurt | anmushi bubble yoghurt category innovation, sensory evaluation reveals secrets, and new taste experienceimage(11)
Principal component analysis (PCA)
 
Interpretation of results:through principal component analysis (PCA), we can see the difference between”bubble” yogurt and the original yogurt. The new”bubble” yogurt breaks through the original quadrant. It is neither the original yogurt nor other bubble products, but a product with a unique taste.
 
 2. Odor fingerprint and compound characterization
 
With arochembaSe database identifies the volatile compounds in the product, which may contain 9 major compounds, as shown in the figure.
 
The size of the threshold represents the strength of the substance odor. For two substances with the same content, the lower the threshold, the stronger the odor.
 
Because the detector is a FID detector and a mass detector, the peak area is large if the content of the same substance is high. The comparison of peak areas at each retention time is listed in the column diagram.
The first aerated yoghurt | anmushi bubble yoghurt category innovation, sensory evaluation reveals secrets, and new taste experienceimage(12)
 Odor fingerprint
 
Interpretation of results:Electronic鼻能够很好地区分样品。利用Arochembase数据库能够对样品的挥发性差异气味成分进行定性分析,通过比对峰面积的差异可得9个样品间挥发性物质含量的差异。
 
  利用电子鼻数据库的功能,定性的样品中可能含有的化合物以及化合物的感官描述词和感官阈值。可以把“气泡”酸奶典型的香气成分呈现出来,从数据可看出,安慕希气泡酸奶的典型香味感官描述词为:新鲜、大气味道、水果味道、愉悦的、甜味等。
 
  (二)电子舌测评解读
 
  偏最小二乘回归分析(PLS):PLS是一种有偏多元回归分析。它是根据变量的不同权重,计算各变量的回归系数,建立回归方程。
 
  结果解读:在电子舌分析酸奶时,仪器通过记录七根不同的高灵敏传感器与参比电极之间的电势差信号值,对样品的滋味进行测量。
 
  我们引入人工感官对样品的评测分数与测试数据结合,构建PLS定量模型,模拟感官小组对样品进行测试,预测感官得分,初步与人工测评中风味剖面的得分一致。
The first aerated yoghurt | anmushi bubble yoghurt category innovation, sensory evaluation reveals secrets, and new taste experienceimage(13)
  偏最小二乘回归分析(PLS)
 
  *以上智能测评数据由济南感官分析研究中心出具。
 
  04 安慕希新品“气泡”酸奶,为夏日加buff!
 
  气泡在口腔炸开、激活味蕾的感官刺激,口感+口味双重感受的风味体验,符合年轻一代“佛养生”的健康理念,这样拥有三重保障的行业新品,气泡+酸奶,为夏日加buff,独特口味等你来征服!
 
  看到这里,想必你已对这款新品“气泡”酸奶充满期待!点击下方文字,立即进入“安慕希感官空间站”,拿好观光手册,开启“汽官体验”吧!