臺灣博碩士論文加值系統

風味為決定消費者對食品的喜好之主要因素之一，先天對風味感受與後天的風味經驗常會影響消費者對食品的喜好性。通常對食品喜好性的測量可利用食品品評的技術，另也可藉由直接量測大腦的活動瞭解消費者的食品喜好性。本研究以探討品評員於品評時大腦活動反應的腦電圖(EEG)變化，及與喜好性之相關性，以瞭解喜好性的腦電波模式，作為未來判別品評員對食品喜好程度之指標。研究首先進行蛋糕、布丁與燕麥飲品之感官品評分析，並以專業的品評員進行甜味氣味的篩選。品評員選自食品科學系、非食品相關科系、學齡前兒童以及國小學童，以進行食品專業或飲食經驗對食品喜好性和腦電波記錄，並依喜好性評分與α波變化作為判斷依據。結果顯示受試者於相同的食品中，低糖樣品的甜度與喜好性的評比皆為最低。甜味與喜好性及α波變化率與喜好性評分具有高度相關性，其中各品評員組對蛋糕、燕麥牛奶、布丁及燕麥飲品之α波變化率與喜好性相關性分別為0.85-0.95、0.78-0.99、0.61-0.96及0.73-0.91。此外，於低糖的樣品中添加香草香味，可顯著的增加甜度感與喜好性，但添加香氣並無法顯著增加孩童的甜味感受及腦電活動圖，可能與專業或生活經驗有關。本研究結果得知腦電圖可用於食品喜好性的分析，利用腦電圖技術為一種更直接的測量品評員喜好性的技術。未來將可應用於醫療食品之研發，如研發提高糖尿病兒童對於低糖食品的甜味感與喜好性。

Flavor is a key to govern consumer food preference. Since the food preference is typically affected by natural response and acquired experience, a novel technique to simultaneously measure the brain activities in response to food consumption is useful to determine the food preference. The aim of this study was to investigate the correlation of preference responses and brain activities determined by the electroencephalography (EEG), and then establish a brain waveform pattern as the food preference indicator. Flavored cake, pudding and oatmeal drink were employed in food sensory study, where sweet aromas used in the present study were screened by trained panelists. Panelists from food science profession, non-food science related, pre-school and elementary school children were recruited to conduct the preference test and brain wave recording. Results showed that sugar reduced samples were found the least sweetness and preference determined by all adult panelists among all products in the same category. The sweet taste or preference was found in highly correlated to α activities, the correlation between preference score and α activities were 0.85-0.95, 0.78-0.99, 0.61-0.96 and 0.73-0.91 from cake, oatmeal milk, pudding and oatmeal drink samples among all paneltist, respectively. Use of vanilla aroma in sugar reduced products significantly increased sweetness and preference from adults, however, did not affect the sweet sensation and α activities in children subjects, this could be discipline and/or living experience dependent. The present findings suggest the EEG wave bands are beneficial to determine the consumers’ food preference. The utilization of EEG is a more direct measurement of affection, and, therefore, a more objective indicator for human preference response.

第一章 前言 1
第二章 文獻回顧 3
一、 食品風味 3
(一) 食品風味的產生 5
(二) 氣味與滋味之交互作用 5
二、 微膠囊化技術 9
(一) 膠囊化方法 9
1. 化學包覆技術 11
2. 物理包覆技術 12
(二) 膠囊化包覆物質 13
(三) 食品膠囊化之應用 14
(四) 香氣之控制釋放 16
1. 滲透釋放 18
2. 膨脹釋放 18
3. 融化釋放 18
三、 感官品評 19
(一) 兒童的感官品評分析 23
(二) 幼童進行感官品評之特性 29
1. 品評訓練困難 29
2. 同儕影響 29
3. 注意力集中時間短 30
4. 喜惡分明 30
(三) 幼童感官品評方法 31
四、 腦電圖 (Electroencephalography, EEG) 33
(一) 腦電圖之概念 33
(二) 腦電波分析方法 35
1. 腦電波來源 35
2. 腦電波之量測與記錄 37
3. 腦電波分析 37
(三) 腦電波的類型 41
(四) 腦電波相關應用 42
五、 糖尿病 48
(一) 糖尿病之分類 49
1. 第一型糖尿病 (Type 1 diabetes) 49
2. 第二型糖尿病 (Type 2 diabetes) 49
3. 其它特異型糖尿病 (Other specific types) 53
4. 妊娠性糖尿病 (Gestational diabetes mellitus, GDM) 54
(二) 糖尿病診斷標準 54
1. 一般糖尿病診斷標準 54
2. 妊娠糖尿病診斷標準 54
(三) 糖尿病飲食 56
第三章 研究方法 58
一、 研究架構 58
(一) 對照組模式 61
1. 蛋糕樣本 61
2. 燕麥牛奶樣本 61
(二) 經驗模式 62
1. 布丁樣本 62
2. 燕麥飲品樣本 63
(三) 試驗材料與設備 63
1. 食品材料 63
2. 飲品樣品製備 66
3. 食品樣品製備 66
4. 儀器設備 70
二、 實驗設計 75
(一) 樣品選擇 75
1. 食品樣本 75
2. 飲品樣本 75
(二) 感官品評 76
1. 風味喜好性分析 76
2. 滋味喜好性分析 76
3. 食品喜好性分析 77
(三) 腦電波反應 79
(四) 品評員遴選 79
三、 試驗方法 79
(一) 品評分析 79
(二) 腦電波紀錄與分析 81
1. 步驟進行前說明 81
2. 操作說明 81
3. 電極位置確認 81
4. 食品喜好性分析 82
5. 飲品喜好性分析 82
(三) 資料分析 83
1. 喜好性分析 83
2. 腦電波資料處理 83
3. 腦電波分析 84
4. 統計分析 84
第四章 結果與討論 85
一、蛋糕感官評分及腦電圖之探討 85
(一) 蛋糕香料濃度篩選 85
(二) 腦電活動圖與蛋糕喜好性評分 91
(三) 蛋糕喜好之腦電波分析 93
(四) 蛋糕喜好之相關性分析 93
二、燕麥牛奶感官品評及腦電圖變化之探討 96
(一) 燕麥牛奶香料濃度篩選 96
(二) 腦電活動圖與燕麥牛奶喜好性評分 99
(三) 燕麥牛奶喜好之腦電波分析 101
(四) 燕麥牛奶喜好之相關性分析 103
三、香味刺激對感官評分與腦電圖之探討 105
(一) 腦電活動圖與添加香味的減糖樣品喜好性評分 105
(二) 添加香味的減糖樣品喜好之腦電波分析 107
四、布丁感官品評及腦電圖之探討 109
(一) 布丁香料濃度篩選 109
(二) 腦電活動圖與布丁喜好性評分 111
(三) 布丁喜好之腦電波分析 114
(四) 布丁喜好之相關性分析 116
五、燕麥飲品感官評分及腦電圖之探討 118
(一) 燕麥飲品香料濃度篩選 118
(二) 腦電活動圖與燕麥飲品喜好性評分 120
(三) 燕麥飲品喜好之腦電波分析 121
(四) 燕麥飲品喜好之相關性分析 124
六、α波活動變化之群集分析探討 126
(一) 食品相關領域品評員 126
(二) 非食品相關領域品評員 126
(三) 孩童品評員 127
第五章 結論 131
第六章 參考文獻 132
第七章 問題與回答 144
附錄一、食品品評受試者同意書 146
附錄二、受試者基本資料表 147
附錄三、食品喜好性評分試驗問卷 148
附錄四、飲品喜好性排序試驗問卷 150
附錄五、食品品評操作說明 151
附錄六、飲品品評操作說明 157

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