Abstract
Perception and liking among Irish, German and USA consumers of salted butter produced from different feed systems—outdoor grass (FS-GRSS), grass/clover (FS-CLVR), and indoor concentrate (FS-TMR)—was investigated. A consumer study was conducted in all three countries. Irish and German assessors participated in ranking descriptive analysis (RDA), whereas descriptive analysis (DA) was carried out by a trained panel in the USA. Volatile analysis was conducted to identify differences in aroma compounds related to cow diet. Overall, there was no significant difference in overall liking of the butters, among USA, German and Irish consumers, although cross-cultural preferences were evident. Sensory attribute differences based on cow diet were evident across the three countries, as identified by German and Irish assessors and trained USA panelists, which are likely influenced by familiarity. The abundance of specific volatile aromatic compounds, especially some aldehydes and ketones, were significantly impacted by the feed system and may also contribute to some of the perceived sensory attribute differences in these butters.
Highlights
Consumers are increasingly aware of their food choices, with respect to country of origin, production practices, sustainability, and potential health-promoting properties, prior to purchase [1].Satisfaction of these extrinsic aspects can influence overall liking, and purchase intent and even willingness to pay a premium, for meat and dairy products [2,3,4,5,6]
The cows were randomized based on milk yield, milk solids yield, calving date and lactation number, and allocated to one of three experimental feed systems (FS) (n = 18) (18 cows in each FS)—outdoor pasture grazing on perennial ryegrass (Lolium perenne L.) (FS-GRSS), outdoor pasture grazing on perennial ryegrass supplemented with white clover (Trifolium repens L.) (FS-CLVR) or housed indoor provided with a diet of TMR (FS-TMR)
Irish assessors in this study found that feed systems—outdoor grass (FS-GRSS) and FS-CLVR butters were significantly higher (p < 0.05) for melt in the mouth than FS-TMR butter
Summary
Consumers are increasingly aware of their food choices, with respect to country of origin, production practices, sustainability, and potential health-promoting properties, prior to purchase [1]. Satisfaction of these extrinsic aspects can influence overall liking, and purchase intent and even willingness to pay a premium, for meat and dairy products [2,3,4,5,6]. An objective of this study was to investigate the liking and perception of salted butters, produced from cows outdoors on two pasture-based diets—perennial ryegrass, or perennial ryegrass/white clover—and cows indoors on a concentrate diet (total mixed rations) by consumers (Ireland, Germany and the USA), untrained assessors (Ireland and Germany) and trained panelists (USA). The information generated should result in an improved understanding of the cross-cultural perception of Irish dairy products beneficial for the export markets
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