【正文】 ensory, consumer, chemical/physical) for liking are identified.Sensory Fermented Correlations with liking for prototypes of soy sauces不用翻Sensory FermentedWhat does XIEN mean??Xien is found to be an important attribute for Chinese consumer. The meaning and the relation with liking is unclear (report VD 99 0403).?A xien panel is set up consisting of from origin Chinese people.?First by means or group discussions a xien matrix was made of food and culinary product in general. 不用翻Sensory FermentedSweet/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 鄰 ，荒居舊 業(yè)貧 。 01:39:0601:39:0601:391/21/2023 1:39:06 AM? 1以我獨(dú)沈久，愧君相 見頻 。 01:39:0601:39:0601:39Thursday, January 21, 2023? 1乍 見 翻疑夢，相悲各 問 年。 21 一月 20231:39:06 上午 01:39:06一月 21? 1比不了得就不比，得不到的就不要。 一月 211:39 上午 一月 2101:39January 21, 2023? 1行 動 出成果，工作出 財 富。 1:39:06 上午 1:39 上午 01:39:06一月 21? 沒有失 敗 ，只有 暫時 停止成功！。 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。 01:39:0601:39:0601:39Thursday, January 21, 2023? 1不知香 積 寺，數(shù)里入云峰。 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少年十五二十 時 ，步行 奪 得胡 馬騎 。 1:39:06 上午 1:39 上午 01:39:06一月 21? 楊 柳散和 風(fēng) ，青山澹吾 慮 。 01:39:0601:39:0601:391/21/2023 1:39:06 AM? 1越是沒有本 領(lǐng) 的就越加自命不凡。 01:39:0601:39:0601:39Thursday, January 21, 2023? 1知人者智，自知者明。 一月 21一月 2101:39:0601:39:06January 21, 2023? 1意志 堅 強(qiáng) 的人能把世界放在手中像泥 塊 一 樣 任意揉捏。 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 。 1:39:06 上午 1:39 上午 01:39:06一月 21MOMODA POWERPOINTLorem ipsum dolor sit amet, consectetur adipiscing elit. 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