Magnitude Estimation of Infant Foods II. Taste, Texture and Odor of Infant Formulas

Abstract

Thirteen infant formulas were evaluated by a trained sensory panel using magnitude estimation. Of the formulas evaluated, five were commercially prepared formulas based on cow's milk, four were commercially prepared formulas based on soy isolate and four were home–made formulas prepared using whole and evaporated milk. Five odor (sweet, sour, cereal, hay/beany, evaporated milk), six flavor–by–mouth (sweet, sour, bitter, cereal, hay/beany, evaporated milk) and two textural (mouthcoating, astringency) characteristics were evaluated for each formula. All formulas were perceived to be mouthcoating, astringent, sweet, and have an evaporated milk flavor. As well, all formulas were found to have a slight cereal and evaporated milk odor. The 1 to 2 week whole and evaporated milk formulas and the soy based formulas were found to be extremely sweet and were significantly sweeter than the 5 to 6 month whole and evaporated milk formulas and the commercially prepared cow's milk formulas. As expected, the soy based formulas were also found to have a strong hay/beany flavor. The evaporated milk formulas and the commercially prepared cow's milk formulas had a strong evaporated milk flavor. Placement of the infant formulas on the basic taste power functions permitted a direct comparison of the intensity of the basic tastes of the formulas to the basic taste stimulant.