The sensory quality of 6 organic and conventional Italian yogurts, produced using only whole milk and selected lactic ferments (without flavors or fruit ingredients), was evaluated by quantitative descriptive analysis (QDA). A set of 18 sensory descriptors (for appearance, odour, taste and mouth-feeling) were used to describe the sensory profiles of samples by a panel group composed by 8 trained assessors. The intensity of each attribute was indicated on an unstructured scale of 100 mm. The same type of specimens was subjected to an acceptability test realized in an Italian supermarket by a group of 60 consumers. The consumers were divided in two sub-groups based on the high (heavy consumers) or low frequency (light consumers) of organic food consumption. Consumers expressed their judgment on the overall liking, the acceptability for appearance, odour, taste, mouth-feeling and on some selected attributes, using both an hedonic scale ranged from 1 to 9 and a JAR scale from 1 to 5 (the overall quality only by the 9-points scale). The consumer test was realized in two different sessions: in the first no information was given on samples (blind test), in the second the samples were identified as organic or non organic (labeled test), without showing the brand. The analysis of variance (ANOVA) of profile and consumer data was performed and a Fisher LSD post-hoc test was applied. Some results on the data segmentation (heavy and light consumers) and on the effect of information on liking (blind and labeled test) were also elaborated. Moreover, to study the sensory characteristics of “natural yogurts”, that drive the consumer, preferences multivariate analysis (PCA and preference mapping) was carried out. Acknowledgement: The study was realized thanks to the funds of the European project ECROPOLIS “Organic Sensory Information System (OSIS): Documentation of sensory properties through testing and consumer research for the organic industry (Grant agreement no.: 218477-2, SEVENTH FRAMEWORK PROGRAMME).
A. Bendini, S. Barbieri, F. Gottardi, T. Gallina Toschi, M. Canavari (2011). Organic and conventional yoghurts: study of sensory profiles and consumer acceptability. PRAGUE : Institute of Chemical Technology Prague.
Organic and conventional yoghurts: study of sensory profiles and consumer acceptability
BENDINI, ALESSANDRA;BARBIERI, SARA;GALLINA TOSCHI, TULLIA;CANAVARI, MAURIZIO
2011
Abstract
The sensory quality of 6 organic and conventional Italian yogurts, produced using only whole milk and selected lactic ferments (without flavors or fruit ingredients), was evaluated by quantitative descriptive analysis (QDA). A set of 18 sensory descriptors (for appearance, odour, taste and mouth-feeling) were used to describe the sensory profiles of samples by a panel group composed by 8 trained assessors. The intensity of each attribute was indicated on an unstructured scale of 100 mm. The same type of specimens was subjected to an acceptability test realized in an Italian supermarket by a group of 60 consumers. The consumers were divided in two sub-groups based on the high (heavy consumers) or low frequency (light consumers) of organic food consumption. Consumers expressed their judgment on the overall liking, the acceptability for appearance, odour, taste, mouth-feeling and on some selected attributes, using both an hedonic scale ranged from 1 to 9 and a JAR scale from 1 to 5 (the overall quality only by the 9-points scale). The consumer test was realized in two different sessions: in the first no information was given on samples (blind test), in the second the samples were identified as organic or non organic (labeled test), without showing the brand. The analysis of variance (ANOVA) of profile and consumer data was performed and a Fisher LSD post-hoc test was applied. Some results on the data segmentation (heavy and light consumers) and on the effect of information on liking (blind and labeled test) were also elaborated. Moreover, to study the sensory characteristics of “natural yogurts”, that drive the consumer, preferences multivariate analysis (PCA and preference mapping) was carried out. Acknowledgement: The study was realized thanks to the funds of the European project ECROPOLIS “Organic Sensory Information System (OSIS): Documentation of sensory properties through testing and consumer research for the organic industry (Grant agreement no.: 218477-2, SEVENTH FRAMEWORK PROGRAMME).I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
