Characterization of Vanilla Taste Preference

Abstract

Consumer taste preference for vanilla determines the value of manufactured products. This study created a method for measuring vanilla taste preference. In double blind fashion, subjects (19.3±2.6 years) tasted artificial vanilla (A) and pure vanilla ethanol extracts (B) and (C) in sugar water (1.5% vanilla; 3.5% sugar), 2% milk (1.5% vanilla), and icing (0.42% vanilla) on a graham cracker. On a preference scale (1‐low to 10‐high) A, B, and C in icing ranked 6.65±2.06, 6.59±1.93, and 6.48±2.15 (p= 0.7260); A, B, and C in milk ranked 5.56±2.11, 5.28±2.18, and 4.67±2.00 (A>C, p=0.0010; B>C, p=0.0382); A, B and C in sugar water ranked 6.20±2.04, 4.12±1.79, and 4.55±2.27 (A>C, p= <0.0001; A>B, p= <0.0001). Vanilla flavor word choices for A, B and C were bitter, caramelized, floral, fruity, hay‐like, honey, rummy, sweet, and woody (1‐weak to 5‐strong). Top icing flavors for A were caramelized (3.08±1.28), honey (3.05±0.97), and sweet (4.00±0.98); for B were caramelized (3.03±0.99), honey (3.05±1.09), and sweet (3.89±1.06); and for C were caramelized (3.07±1.27), honey (3.10±1.11), and sweet (3.88±0.95). Top milk flavors for A were caramelized (2.67±1.11), honey (2.55±1.28), and sweet (3.00±1.13); for B, caramelized (2.83±1.18), honey (2.67±1.02), and sweet (2.86±1.06); for C, caramelized (2.65±0.92), sweet (2.95±1.23), and woody (2.74±1.19). Top sugar water flavors for A were caramelized (3.02±1.07), honey (2.95±0.97), and sweet (3.50±1.11); for B, caramelized (2.79±0.99), sweet (3.12±1.17), and woody (3.29±0.97); and for C, caramelized (3.17±0.93), honey (2.70±1.11), and sweet (3.13±1.12). Taste preferences were not significantly influenced by gender, age, or socioeconomic status.