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Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk
Sensory characteristics of products play an essential role on the consumer’ s acceptability, preference and consuming behavior choice. The sensory profiles and consumer hedonic perception for 14 UHT milk products using sensory quantitatively descriptive analysis and a 9-point hedonic scale were inve...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9104556/ https://www.ncbi.nlm.nih.gov/pubmed/35564073 http://dx.doi.org/10.3390/foods11091350 |
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author | Su, Yufang Wang, Houyin Wu, Ziyan Zhao, Lei Huang, Wenqiang Shi, Bolin He, Jian Wang, Sisi Zhong, Kui |
author_facet | Su, Yufang Wang, Houyin Wu, Ziyan Zhao, Lei Huang, Wenqiang Shi, Bolin He, Jian Wang, Sisi Zhong, Kui |
author_sort | Su, Yufang |
collection | PubMed |
description | Sensory characteristics of products play an essential role on the consumer’ s acceptability, preference and consuming behavior choice. The sensory profiles and consumer hedonic perception for 14 UHT milk products using sensory quantitatively descriptive analysis and a 9-point hedonic scale were investigated in this study. There were significant differences in the sensory attributes intensity and liking scores among the organic whole milk, ordinary whole milk, low-fat milk, and skimmed milk (p < 0.05). Skimmed milk samples had lowest intensity scores of typical milk aroma, taste flavor and texture attributes, as well as had the lowest overall liking scores. Whole milk samples had higher sensory intensity scores than low-fat milk samples, even though no significant differences of overall liking scores were observed between whole milk and low-fat milk. Furthermore, the relationship between the sensory attribute and overall liking was demonstrated according to correlation analysis and partial least squares regression (PLSR) analysis. Overall liking increased significantly with the increasing of sweet, after milk aroma, protein-like, mellow and thick, while decreased significantly with the enhancement of cowy, cooked and whey (p < 0.05). These findings presented a potential strategy for identifying the key sensory attributes responsible for liking score differences among different kinds of UHT milk products. |
format | Online Article Text |
id | pubmed-9104556 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-91045562022-05-14 Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk Su, Yufang Wang, Houyin Wu, Ziyan Zhao, Lei Huang, Wenqiang Shi, Bolin He, Jian Wang, Sisi Zhong, Kui Foods Article Sensory characteristics of products play an essential role on the consumer’ s acceptability, preference and consuming behavior choice. The sensory profiles and consumer hedonic perception for 14 UHT milk products using sensory quantitatively descriptive analysis and a 9-point hedonic scale were investigated in this study. There were significant differences in the sensory attributes intensity and liking scores among the organic whole milk, ordinary whole milk, low-fat milk, and skimmed milk (p < 0.05). Skimmed milk samples had lowest intensity scores of typical milk aroma, taste flavor and texture attributes, as well as had the lowest overall liking scores. Whole milk samples had higher sensory intensity scores than low-fat milk samples, even though no significant differences of overall liking scores were observed between whole milk and low-fat milk. Furthermore, the relationship between the sensory attribute and overall liking was demonstrated according to correlation analysis and partial least squares regression (PLSR) analysis. Overall liking increased significantly with the increasing of sweet, after milk aroma, protein-like, mellow and thick, while decreased significantly with the enhancement of cowy, cooked and whey (p < 0.05). These findings presented a potential strategy for identifying the key sensory attributes responsible for liking score differences among different kinds of UHT milk products. MDPI 2022-05-06 /pmc/articles/PMC9104556/ /pubmed/35564073 http://dx.doi.org/10.3390/foods11091350 Text en © 2022 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 Su, Yufang Wang, Houyin Wu, Ziyan Zhao, Lei Huang, Wenqiang Shi, Bolin He, Jian Wang, Sisi Zhong, Kui Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk |
title | Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk |
title_full | Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk |
title_fullStr | Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk |
title_full_unstemmed | Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk |
title_short | Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk |
title_sort | sensory description and consumer hedonic perception of ultra-high temperature (uht) milk |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9104556/ https://www.ncbi.nlm.nih.gov/pubmed/35564073 http://dx.doi.org/10.3390/foods11091350 |
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