【正文】 weet/Sour/Salt balance influences xien?Xien is found to be an important attribute for Chinese consumer. The meaning and the relation with liking is unclear.?A xien panel is set up consisting of from origin Chinese people.?In a series of soy sauces xien is related to the QDA attributes that the Dutch panel uses.不用翻Sensory FermentedScreening ingredients to influence key drivers?A QDA panel screened ingredients to bee able to control the selected key drivers for braising soy sauces. For the following drivers ingredients were found to influence the related attributes: ODOUR: Molasse for LiquoriceAPPEARANCE: Caramel for Brown colour / Red Koji for Red colour/ Textra for Viscosity,TransparencyTASTE: Organic acid for animal, sour/ Cyclamate for sweet/ Makno for Savoury, Maggi? In a Spectrum panel the sensorial effect of the selected ingredients were measured in a standardised braising pork dish. Three coration levels were selected to use in the consumer test.?A Taguchi design has been used in which binations of drivers were tested. Using this design a set of 24 products in the consumer test was enough to deliver information on the importance and the direction of each driver. The braised prok dish is a plex system. The drivers cannot be seen as separate issues. Most of the drivers have an influence on several attributes. They influence each other.?In the selected set of 24 products the 3 concentration levels are represented of each driver. The sensory perception of 2 of the 7 drivers in the product set are shown. Sweet perception in the selected product set Savoury perception in the selected product set 不用翻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 incontext 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 XIENCyclamate 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 sauceRed koji red colour and Makno savourySensory attributes related to liking and xien for braising soy sauce.Sweet and Liquorice (+)Sour and Salt ()AppearanceBrown colour and viscosity are responsible for liking braising soy sauce.不用翻Sensory FermentedOptimal braising soy sauce AppearanceBrown colour9% Caramel resulted in a dark brown dish which was most liked. The dish preparedwith this product was more dark than prepared with the Lao Cai braising soy sauce. ViscosityThe product with 6% Textra was most liked. This soy sauce as such probably will be consideredto be too thick by Chinese consumers while using it. The aim should be somewhat more viscousthan the current Lao Cai soy sauce. TasteSweetThe product with % saccahrine and % cyclomate was most preferred in the pork dish. This product had a hgher sweet perception than the Lao Cai dipping soy sauce.Salt% Salt seems to deliver an optimal level of saltiness in prepared dishes.Sour pH has to be .SavouryThe sensory perception maggi/lavas is correlated with liking but minor to the effects of sweet,colour and viscosity. OdourLiqouriceThe sensory perception liquorice has a positve contribution to liking. Xien is a part (75%) of likingA soy sauce is the most xien when the balance of sweet, sour and salt is just right.(sweet and salt equal intensity, sour 10% lower intensity)Out of all previous results can be distillated an optimal profile of the braising soy sauce.不用翻謝 謝一月 2101:39:0601:3901:39一月 21一月 2101:39 01:3901:39:06一月 21一月2101:39:062023/1/21 1:39:06? 靜夜四無(wú) 鄰 ，荒居舊 業(yè)貧 。02 SH39。Soy Sauce Learning醬油基礎(chǔ)知識(shí)Content 內(nèi)容? Market Size and Segment 市場(chǎng)規(guī)模和細(xì)分– Soy Sauce Market Size 醬油市場(chǎng)規(guī)模– Soy Sauce Segment and Trend 醬油品類細(xì)分和趨勢(shì)? Consumer Consumption and Habit 消費(fèi)者消費(fèi)習(xí)慣– Purchase behavior 購(gòu)買行為– Cooking Habit and Attitude 烹調(diào)習(xí)慣和態(tài)度 ? Brand Competition and Image 品牌形象和競(jìng)爭(zhēng)– Market Share of Brands 品牌市場(chǎng)份額– Brand awareness and Image 品牌知名度和美譽(yù)度 ? Key driver for overall liking ( sensory) 驅(qū)動(dòng)喜好的主要因素 (感官的 )Market Size and Segment市場(chǎng)規(guī)模和細(xì)分MKT Size Consumption市場(chǎng)規(guī)模和消費(fèi)年市場(chǎng)份額Source: ACNielsen RA Source: TNSofres CP年人均消費(fèi)? 調(diào)味品中最大的品類，滲透率達(dá) 97%? 上海以其眾多的人口和成熟的餐飲業(yè)而成為最大的市場(chǎng)? 北京每年消費(fèi)醬油量最多，而廣州的人均花費(fèi)最高。01 SH39。 一月 21一月 21Thursday, January 21, 2023? 雨中黃葉 樹(shù) ，燈下白 頭 人。 一月 21一月 2101:39:0601:39:06January 21, 2023? 1他 鄉(xiāng) 生白 發(fā) ，舊國(guó) 見(jiàn) 青山。 2023/1/21 1:39:0601:39:0621 January 2023? 1做前，能 夠環(huán)視 四周；做 時(shí) ，你只能或者最好沿著以腳 為 起點(diǎn)的射 線 向前。 一月 2101:39:0601:39Jan2121Jan21? 1世 間 成事，不求其 絕對(duì)圓滿 ，留一份不足，可得無(wú)限完美。 。 一月 21一月 21Thursday, January 21, 2023? 閱讀 一切好 書(shū) 如同和 過(guò) 去最杰出的人 談話 。 勝 人者有力，自 勝 者 強(qiáng) 。 2023/1/21 1:39:0601:39:0621 January 2023? 1一個(gè)人即使已登上 頂 峰，也仍要自 強(qiáng) 不息。 21 一月 20231:39:06 上午 01:39:06一月 21? 1最具挑 戰(zhàn) 性的挑 戰(zhàn) 莫 過(guò) 于提升自我。 一月 2101:39:0601:39Jan2121Jan21? 1越是無(wú)能的人，越喜 歡 挑剔 別 人的 錯(cuò) 兒。 2023/1/21 1:39:0601:39:0621 January 2023? 1空山新雨后，天氣晚來(lái)秋。 一月 21一月 2101:39:0601:39:06January 21, 2023? 1意志 堅(jiān) 強(qiáng) 的人能把世界放在手中像泥 塊 一 樣 任意揉捏。 一月 21一月 21Thursday, January 21, 2023? 很多事情努力了未必有 結(jié) 果，但是不努力卻什么改 變 也沒(méi)有。 。 一月 2101:39:0601:39Jan2121Jan21? 1故人江海 別 ，幾度隔山川。 冬天品種較少冬天品種較少海鮮海鮮 豬肉豬肉 家禽家禽 / 牛肉牛肉 / 羊肉羊肉+目的消除饑餓 , 補(bǔ)充能量方便快捷消除饑餓方便營(yíng)養(yǎng) / 口味聯(lián)結(jié)整個(gè)家庭Source :HA + quali.烹調(diào)方式 使用的醬油運(yùn)用各種不同烹飪方式的家庭主婦比例 :運(yùn)用不同烹飪方式