Contribution to the understanding of consumers’ creaminess concept: A sensory and a verbal approach

Tournier, Carole; Martin, Christophe; Guichard, Élisabeth; Issanchou, Sylvie; Sulmont-Rossé, Claire

doi:10.1016/j.idairyj.2006.07.003

Cited by 68 publications

(67 citation statements)

References 25 publications

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“…Following the same approach to investigate the complex perception of creaminess, Tournier et al (2007) came to similar conclusions for the topic of creaminess for dairy products. They showed that consumers agree about the least creamy dairy products whereas the sensory drivers of creaminess varied among consumers.…”

Section: Consumers Were Segmented According To Their Sensory Drivers mentioning

confidence: 84%

“…However this finding must be taken with precaution as the consumer focus on refreshing intensity scoring may have generated a carry over effect on preference. Tournier et al (2007) on another complex perception, creaminess, showed that correlation between creaminess and liking depended on the consumer cluster. That is also what we observed in the present study.…”

Section: Preference and Refreshing Sensation Were Relatedmentioning

confidence: 98%

“…Several methodologies have been used in the literature to measure the contribution of sensory determinants to complex perceptions: (1) a trained panel for scoring both refreshing intensity of beers and their sensory characteristics (Guinard et al, 1998); (2) a group of consumers for scoring both freshness of apples and their sensory characteristics (Peneau, Hoehn, Roth, Escher, & Nuessli, 2006) and (3) a trained panel for scoring standard sensory attributes and a group of consumers for scoring either refreshing sensation of beers (McEwan & Colwill, 1996) or creaminess in dairy products (Richardson-Harman et al, 2000;Tournier, Martin, Guichard, Issanchou, & Sulmont-Rossé, 2007). The latter methodology was used in the present study.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Sensory determinants of refreshing

Labbé

Gilbert

Antille

et al. 2009

Food Quality and Preference

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Section: Consumers Were Segmented According To Their Sensory Drivers mentioning

confidence: 84%

Section: Preference and Refreshing Sensation Were Relatedmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Sensory determinants of refreshing

Labbé

Gilbert

Antille

et al. 2009

Food Quality and Preference

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“…For sensory evaluation, quantitative descriptive analysis (QDA) was used, which is a sophisticated method and often applied to study a variety of dairy products (Tournier et al 2007;Gallardo-Escamilla et al 2007;Janhoj et al 2008). The QDA procedure elicited 16 attributes, which are as follows: six for smell, five for taste/flavour and five for texture (mouth feel).…”

Section: Sensory Evaluation Of Yoghurt Samplesmentioning

confidence: 99%

Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter

Wróblewska

Kaliszewska

Kołakowski³

et al. 2010

World J Microbiol Biotechnol

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Cross-linking reaction with transglutaminase (m-TG) was used to obtain yoghurt produced with YO-MIX TM 511 yoghurt starter (Danisco). The use of two different temperatures (37 and 42°C), the presence of m-TG and the storage time (28 days) of the yoghurt were the factors that influenced the immunoreactive and sensory properties. The ELISA results obtained during the reaction of yoghurt proteins with a specific antibody against individual milk proteins (b-lactoglobulin, a-lactalbumin, a-casein, b-casein and j-casein) indicated differences on the level of immunoreactivity of individual proteins. The b-lg immunoreactivity of yoghurt produced at 37°C was not detectable in any of the samples whereas during the process conducted at 42°C the presence of this protein at low level was observed (1.00 and 3.33% without and with m-TG, respectively). The lack of j-casein was detected in the storage yogurt sample prepared during fermentation at 42°C. The samples were subjected to sensory evaluation using quantitative descriptive analysis (QDA). A trained personnel (n = 6) rated the yogurts for smell, taste and texture. The data obtained from QDA (16 attributes and 4 yoghurts) were subjected to a principal component analysis (PCA). The results (QDA and PCA) proved that the addition of the m-TG enzyme had significant impact on the sensory quality of the samples. Four principal components (PC1-PC4) determined 96.05% of the total variance of the samples.

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“…This data analysis approach has been applied to understand consumers' perception of bread (Hersleth et al, 2005), and cheese (Hersleth et al, 2005). In particular, consumer perceptions of freshness in apples (Peneau, Brockhoff, Hoehn, Escher, & Nuessli, 2007;Peneau et al, 2006); creaminess in dairy products (Richardson-Harman et al, 2000;Tournier, Martin, Guichard, Issanchou, & Sulmont-Rosse, 2007) and refreshing in gel model systems (Labbe, Gilbert, Antille, & Martin, 2009), have been studied using descriptive sensory analysis in parallel with consumer research, and by relating data using multivariate techniques. According to Carr, Craig-Petsinger, and Hadlich (2001) relationships between consumer descriptions of products and their sensory character provide a valuable insight into understanding how consumers perceive complex product image attributes such as wholesome, comforting and sophisticated.…”

Section: Introductionmentioning

confidence: 99%