Identifying drivers of liking for commercial spreadable cheeses with different fat content
2012
Bayarri, Sara | Martí, Mar | Carbonell, Inmaculada | Costell Ibáñez, Elvira | European Commission | Consejo Superior de Investigaciones Científicas (España) | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
The aim of this work was to obtain information about how perceptible differences among commercial spreadable cheeses with different fat content affect consumer liking/disliking. Sensory profiles of six commercial samples, three with regular fat content and three with low-fat content were determined using a trained panel (n=10), and hedonic responses were obtained from a group of consumers (n=106). Sensory variability among samples was mainly due to texture and flavor attributes. Three subgroups of consumers with different preference criteria were identified using cluster analyses: a small group of consumers (11%) for whom the variability in sensory attribute intensity among samples did not affect sample acceptability and two subgroups of consumers (39% and 50%) for whom certain sensory attribute intensity influenced hedonic scores. Partial least squares regression was used to determine the sensory factors driving liking/disliking for the latter two consumer subgroups. .
اظهر المزيد [+] اقل [-]The authors express appreciation to Fondo Social Europeo for financing the contract of author S. Bayarri in the program I3P from CSIC.
اظهر المزيد [+] اقل [-]المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Instituto de Agroquímica y Tecnología de Alimentos