【正文】 ing 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 鄰 ，荒居舊 業(yè)貧 。 21 一月 20231:39:06 上午 01:39:06一月 21? 1楚塞三湘接， 荊門 九派通。 一月 211:39 上午 一月 2101:39January 21, 2023? 1 業(yè) 余生活要有意 義 ，不要越 軌 。 01:39:0601:39:0601:391/21/2023 1:39:06 AM? 1成功就是日復(fù)一日那一點(diǎn)點(diǎn)小小努力的 積 累。02 SH39。 一月 21一月 2101:39:0601:39:06January 21, 2023? 1他 鄉(xiāng) 生白 發(fā) ，舊國(guó) 見 青山。 一月 21一月 21Thursday, January 21, 2023? 閱讀 一切好 書 如同和 過 去最杰出的人 談話 。 一月 2101:39:0601:39Jan2121Jan21? 1越是無能的人，越喜 歡 挑剔 別 人的 錯(cuò) 兒。 。Soy Sauce MKT Structure 醬油市場(chǎng)結(jié)構(gòu)消費(fèi)量 消費(fèi)金額平均價(jià)格(元 /升 ) 廣州 北京 上海生抽 老抽 醬油 風(fēng)味 ? 廣州以生抽為主? 上海仍以普通醬油為主，但逐漸轉(zhuǎn)向生抽和老抽市場(chǎng)? 北京也以普通醬油為主，預(yù)計(jì)也將和上海一樣，逐漸轉(zhuǎn)向生抽和老抽市場(chǎng)Source: TNSofres CPSegmentation of Soy Sauce 醬油市場(chǎng)細(xì)分 消費(fèi)者給出的 快速細(xì)分 :Guangzhou 廣州生抽 , 老抽 “蘸 ”的(Sheng chou, lao chou dipping)Beijing 北京Sheng chou, lao chou ordinary jiang you 生抽，老抽，醬油 Cooking dipping/ mixing 燒菜的，蘸的 /涼拌的Shanghai 上海Sheng chou, lao chou ordinary jiang you 生抽，老抽，醬油By class 按等級(jí)Guangzhou 廣州By class 按等級(jí)By taste 按口味Shanghai 上海炒菜的 沾的 / 涼拌(Cooking dipping/ mixing)紅燒的 沾的(Stewing dipping)Beijing 北京By class 檔次(Premium users高檔使用者 )By acceptance level 可接受的水平 (大眾消費(fèi)者 )其他細(xì)分準(zhǔn)則 :Segmentation of Soy Sauce 醬油細(xì)分? 醬油產(chǎn)品都以使用來細(xì)分? 使用主要是指將醬油用作 :– 蘸 /拌 – 炒菜 (用法基于不同的烹調(diào)方法 )? 蒸 (GZ)? 燉 (GZ, BJ)? 紅燒 (SH)? 腌 (所有城市，主要在北京 )? 一般炒菜 (所有城市 )Segmentation of Soy Sauce 醬油細(xì)分Dipping 沾 用于蘸魚，肉，海鮮，蔬菜，餛飩等 . 食品可以是蒸過的或是煮過的，口味較淡 火鍋 廣州 : 白灼 , Steaming 蒸 在廣州最普遍 在廣州 , 用最少的其他調(diào)味品，稱為清蒸 如 . 蒸魚 ( 醬油通常在燒完后灑在表面 ), 蒸雞 , 蒸肉Mixing 拌 (SH, BJ), 撈 (GZ) BJ, SH: 冷菜 (中式色拉 ) 如黃瓜 , 海蜇 , 豬肉 , 雞肉等 .夏天非常普遍 GZ: 炒面，并與醬油和油相拌Segmentation of Soy Sauce 醬油細(xì)分Stir frying 炒 通常