Impact of sensory differences on consumer acceptability of yoghurt and yoghurt-like products

Abstract

a b s t r a c tThe aim of this work was to obtain information about how perceptible sensory differences affect consumer acceptability for yoghurt and a yoghurt-like product. Descriptive sensory profiles of six commercial samples, three of plain yoghurt and three of plain fermented milk, were determined using a trained panel (n ¼ 10). Sample acceptance was determined by a group of consumers (n ¼ 120). Initially, two groups of consumers were identified using Cluster analyses. For one group 46 (38%) of the consumers, variability in sensory attributes did not affect sample acceptability. For the second group, of 74 (62%) of the consumers, variability in sensory attributes had a significant effect and three consumer subgroups with different preference criteria were detected. Partial least squares regression was used to determine the sensory factors driving liking/disliking for each consumer subgroup. The information obtained can be important in predicting or explaining the market response to these types of products.

Preferences and attitudes towards açaí-based products among North American consumers

“…A mode appeared at the lower scale values (1 to 4) corresponding to a sample rejection and a second one in the area of acceptation at higher scale values (6 to 9), allowing one to detect likers and dislikers for the different categories of products. Similar results were reported by Carbonell, Bayarri, Navarro, Carbonell, & Izquierdo (2009) and Bayarri et al (2011) on acceptance data distribution for mandarin juices and fermented-milk products, respectively. Internal preference mapping was used to sort this problem out (Bayarri et al, 2011;Greenhoff & MacFie, 1994;Guinard, Uotani, & Schlich, 2001).…”

“…Each entry corresponded to the frequency of scores within the hedonic scale interval of variation (1-9) and, in this way; the frequency summarizes the distribution of values in the sample. The distribution was not normal, as expected for hedonic data, and reported by Bayarri, Carbonell, Barrios, and Costell (2011) on their yogurt study. Therefore, the preference data were also analyzed using the Internal Preference Mapping (IPM) which provides a summary of the main preference directions and the associated consumer segments, i.e.…”

Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking

“…Sweetness has been associated with consumers' liking in several dairy products (Ares, Giménez, et al, 2010;Bayarri, Carbonell, Barrios, & Costell, 2011;Thompson, Lopetcharat, & Drake, 2007). However, in the present work a reduction in added sugar up to 40% in the prebiotic chocolate milk samples did not significantly affect consumers' overall liking scores (Table 2), despite the fact that there were significant changes in their dynamic sensory profiles (Fig.…”

Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

“…The main tool for sensory analysis is often descriptive, based on a given scale (Allgeyer, Miller, & Lee, 2010). Either the panellists are trained on the experiences of a particular attribute (Bayarri, Carbonell, Barrios, & Costell, 2011) or they may not be specifically trained. The latter is especially used where a manufacturer is only interested in whether or not their product is acceptable to their target consumer.…”