Degree Of Liking Research Articles

Flavour profiling by gas chromatography–mass spectrometry and sensory analysis of yoghurt derived from ultrasonicated and homogenised milk

The odour, flavour, taste, sensory and volatile components profile of yoghurt, derived from milk homogenised by ultrasound or pressure were compared. The ultrasonication of milk led to yoghurts with lower degree of likeness (DOL) and off-flavours compared with those of yoghurts from pressure treated milk; also, burned, pungent and fatty flavour characteristics were more intense. The volatile components were identified by solid phase microextraction–gas chromatography–mass spectrometry (SPME–GC–MS). Both homogenisation treatments lead to chromatograms with similar peak areas of 2,3-butadione, 3-hydroxy-2-butanone, delta-decalactone, while the chromatogram peak areas of acetone, 2-butanone, 2-heptanone, bicyclo[2,2,1]-heptan-2-one, 2-nonanone, 2-undecanone, butanoic acid, hexanoic acid, octanoic acid, n-decanoic acid, hexadecanoic acid, acetaldehyde, hexanal, 1-buten-3-yne, heptane and dimethylsulphide were higher for the ultrasonicated samples. Sensory characteristics and GC–MS profiles were correlated with DOL and two models created with PLS regression. Both models included the appropriate variables and showed adequate ability to describe DOL by sensory characteristics or volatile components.

Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice

ABSTRACTVacuum and atmospheric deep-frying were employed to obtain blackberry-based snacks using unripe papaya as matrix. Papaya slices were osmotically impregnated with blackberry juice and fried between 126°C and 154°C at atmospheric pressure and between 110°C and 127°C under vacuum conditions. A response surface methodology (RSM) was used to define which responses (water activity, moisture and oil content, L*, C*, H*, hardness and degree of liking (DOL)) were significantly related to frying parameters (time and temperature). Then a principal component analysis (PCA) was applied to choose which ones related to DOL. PCA demonstrated that hardness and hue were the main drivers of liking for atmospheric frying, while for vacuum frying they were color and oil content. A second RSM was calculated to choose optimal processing conditions. Optimum conditions were 6 min at 117°C in vacuum frying and 6 min at 130°C and 3 min at 150°C in atmospheric pressure.

The homemade food market

Purpose – The purpose of this paper is to analyse the combined effect of sensory variables, information and attitudinal constructs in the prediction of consumer behaviour towards homemade food. Design/methodology/approach – A quantitative survey-based study was carried out in Lima, Peru, with subjects involved in making household food purchasing decisions. A sensory test was performed and respondents were asked about their degree of liking (DOL) and intention to buy (ITB) a specific homemade food product. Ordinary least squares was used to identify predictors of DOL and ITB. Findings – Information about homemade characteristics affects neither the sensory evaluation of a homemade food product nor the dependent variables. The sensory attributes were the most important predictors of overall DOL, whereas buying intention was strongly influenced by the overall liking of the product. Attitude towards homemade food significantly predicted both dependent variables as well. While the importance given to extrinsic cues had a negative effect on overall DOL, food enjoyment positively affected ITB. Research limitations/implications – Bias in some socio-demographic aspects and the fact that only one homemade product category was assessed in a specific location do not allow for generalisations. The use of negative-to-positive response scales might also have biased the results of this study. Originality/value – To the best of the authors knowledge, this is the first research paper that analyse the combined effect of information, socio-demographic, psychographic and sensory variables in the prediction of consumer behaviour towards homemade food.

SENSORY PROPERTIES AND CONSUMER PERCEPTION OF ‘HOME‐MADE’AND COMMERCIAL DAIRY ICE CREAM

ABSTRACTSensory properties and consumer perception of 2 ‘home‐made’and 4 commercial dairy ice creams were examined. Conventional profiling by a trained panel found that most samples differed significantly in all attributes, but distinction of ‘home‐made’from commercial products was limited to few attributes. Principal component analysis separated the ‘home‐made’products from the commercial ones mainly on the basis of differences in appearance, aroma, creamy flavors and textural attributes. A consumer group (n=105) recorded preconception of ‘home‐made’ice cream acceptance, then received the product samples, in unlabeled condition, for assessment of degree of liking (DOL) and for identification as ‘home‐made’or commercial. Internal preference mapping of the DOL ratings showed that consumers were more closely grouped around samples which had higher intensities of certain attributes. Higher ‘denseness’, ‘vanilla’aroma and ‘buttery’flavor, were associated with more liking for commercial products. The ‘home‐made’high fat sample, although liked, tended to be grouped with commercial products. More marked textural attributes of ‘ice crystals’and ‘breakage’aided identification of the low‐fat ‘home‐made’formulation, which was less liked overall. Overall, differences between the ‘home‐made’and commercial samples were small but consumer perception of the term ‘home‐made’was viewed favorably for dairy ice cream.

Sensory Trial to Assess the Acceptability of Zinc Fortificants Added to Iron‐fortified Wheat Products

ABSTRACT: We studied the sensory acceptability of products made from iron‐ and zinc‐fortified wheat flour. Subjects tasted bread and noodles fortified with 30 mg of iron as FeSO4/kg flour or iron and either 60 or 100 mg of zinc/ kg flour as either ZnSO4 or ZnO. Subjects rated their degree of liking (DOL) for flavor, texture, and overall acceptability, using a 9‐point hedonic scale. All products were generally well liked, although noodles fortified with iron and ZnO had slightly lower DOL scores than noodles fortified with iron only or iron and ZnSO4. We conclude that foods prepared from zinc‐fortified wheat flour should be well accepted.

Consumer Testing of Commercial Lager Beers in Blind Versus Informed Conditions: Relation With Descriptive Analysis and Expert Quality Ratings*

American beer consumers (n=170), evenly distributed into six categories based on age (20s, 30s, 40s) and gender, tasted 24 commercial, domestic/ice, imported and speciality lagers first blind (week 1) and then with knowledge of brand and price (week 2). They rated overall degree of liking (DOL) and DOL of the appearance, carbonation, aroma, taste, body/mouthfeel and aftertaste of the beer on a 9-point hedonic scale, and purchase intent (PI) on a 5-point scale, and indicated in which situation they would consume the beers. Relationships between consumer ratings and descriptive analysis and quality ratings by brewing experts were then analysed with multivariate statistics. Gender differences were observed, with men preferring stronger-flavoured beers (speciality > imported > domestic) regardless of quality, whereas women's hedonic ratings paralleled expert quality ratings. DOL and PI ratings of some domestic and imported beers decreased and increased, respectively, from the blind to the informed condition, suggesting American consumers view imported beers as superior products, even though blind tasting suggested otherwise. In all age and gender groups, liking for taste was the best predictor of overall liking.