Lubrication and lubricants

Abstract

The sensory profile and acceptability of nine commercial samples of cracker type biscuits were measured. The descriptors used by a trained sensory panel that best separated samples were: appearance: color, quantity, uniformity, distribution, size and breakage of hills, hole related descriptors and ease of brand reading; aroma and flavor: total intensity, sweet, salty, cheesy, margarine, flour and toasted; texture: rough and powdery surface, crispness, noise, hardness, oiliness and greasiness. A total of 360 regular cracker consumers (1/3 youths and 2/3 adults) from three different cities in Argentina measured appearance, texture, flavor and overall acceptance. On average, adults scored crackers higher in acceptability than youths; likewise consumers from the smaller inland towns scored higher than consumers from Buenos Aires, the largest city in Argentina. Average overall acceptance scores for the nine samples ranged from 62 to 76 on a 0–100 scale with a least significant difference (LSD) of 4. Seven, nine, nine and seven consumer clusters were found for appearance, texture, flavor and overall acceptance, respectively. For each attribute there was one cluster representing between 10 and 23% of consumers who scored all samples high. Extended preference mapping showed the sensory descriptors of crackers which drove the preference of some of the consumer clusters.