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Assessing Sensory Attributes and Properties of Infant Formula Milk Powder Driving Consumers’ Preference
Infant formula milk powder (IFMP) is an excellent substitute for breast milk. It is known that the composition of maternal food during pregnancy and lactation and exposure level to food during infancy highly influence taste development in early infancy. However, little is known about the sensory asp...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000600/ https://www.ncbi.nlm.nih.gov/pubmed/36900514 http://dx.doi.org/10.3390/foods12050997 |
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author | Xi, Yanmei Zhao, Tong Liu, Ruirui Song, Fuhang Deng, Jianjun Ai, Nasi |
author_facet | Xi, Yanmei Zhao, Tong Liu, Ruirui Song, Fuhang Deng, Jianjun Ai, Nasi |
author_sort | Xi, Yanmei |
collection | PubMed |
description | Infant formula milk powder (IFMP) is an excellent substitute for breast milk. It is known that the composition of maternal food during pregnancy and lactation and exposure level to food during infancy highly influence taste development in early infancy. However, little is known about the sensory aspects of infant formula. Herein, the sensory characteristics of 14 brands of infant formula segment 1 marketed in China were evaluated, and differences in preferences for IFMPs were determined. Descriptive sensory analysis was performed by well-trained panelists to determine the sensory characteristics of evaluated IFMPs. The brands S1 and S3 had significantly lower astringency and fishy flavor compared to the other brands. Moreover, it was found that S6, S7 and S12 had lower milk flavor scores but higher butter scores. Furthermore, internal preference mapping revealed that the attributes fatty flavor, aftertaste, saltiness, astringency, fishy flavor and sourness negatively contributed to consumer preference in all three clusters. Considering that the majority of consumers prefer milk powders rich in aroma, sweet and steamed flavors, these attributes could be considered for enhancement by the food industry. |
format | Online Article Text |
id | pubmed-10000600 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-100006002023-03-11 Assessing Sensory Attributes and Properties of Infant Formula Milk Powder Driving Consumers’ Preference Xi, Yanmei Zhao, Tong Liu, Ruirui Song, Fuhang Deng, Jianjun Ai, Nasi Foods Article Infant formula milk powder (IFMP) is an excellent substitute for breast milk. It is known that the composition of maternal food during pregnancy and lactation and exposure level to food during infancy highly influence taste development in early infancy. However, little is known about the sensory aspects of infant formula. Herein, the sensory characteristics of 14 brands of infant formula segment 1 marketed in China were evaluated, and differences in preferences for IFMPs were determined. Descriptive sensory analysis was performed by well-trained panelists to determine the sensory characteristics of evaluated IFMPs. The brands S1 and S3 had significantly lower astringency and fishy flavor compared to the other brands. Moreover, it was found that S6, S7 and S12 had lower milk flavor scores but higher butter scores. Furthermore, internal preference mapping revealed that the attributes fatty flavor, aftertaste, saltiness, astringency, fishy flavor and sourness negatively contributed to consumer preference in all three clusters. Considering that the majority of consumers prefer milk powders rich in aroma, sweet and steamed flavors, these attributes could be considered for enhancement by the food industry. MDPI 2023-02-26 /pmc/articles/PMC10000600/ /pubmed/36900514 http://dx.doi.org/10.3390/foods12050997 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Xi, Yanmei Zhao, Tong Liu, Ruirui Song, Fuhang Deng, Jianjun Ai, Nasi Assessing Sensory Attributes and Properties of Infant Formula Milk Powder Driving Consumers’ Preference |
title | Assessing Sensory Attributes and Properties of Infant Formula Milk Powder Driving Consumers’ Preference |
title_full | Assessing Sensory Attributes and Properties of Infant Formula Milk Powder Driving Consumers’ Preference |
title_fullStr | Assessing Sensory Attributes and Properties of Infant Formula Milk Powder Driving Consumers’ Preference |
title_full_unstemmed | Assessing Sensory Attributes and Properties of Infant Formula Milk Powder Driving Consumers’ Preference |
title_short | Assessing Sensory Attributes and Properties of Infant Formula Milk Powder Driving Consumers’ Preference |
title_sort | assessing sensory attributes and properties of infant formula milk powder driving consumers’ preference |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000600/ https://www.ncbi.nlm.nih.gov/pubmed/36900514 http://dx.doi.org/10.3390/foods12050997 |
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