ISSN:
1438-2385
Schlagwort(e):
Key words Preference mapping
;
Sensory profile
;
Acceptability
;
Peach nectar
Quelle:
Springer Online Journal Archives 1860-2000
Thema:
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Abstract Eight samples of peach nectars were profiled by a trained panel and assessed for overall liking by a consumer panel. Internal preference mapping was used to derive a multidimensional space of samples based only on acceptance data. The first three preference dimensions showed significant fit for 91.2% of the consumer population. According to the position of these consumers on the maps, four subgroups could be formed. The first dimension was mainly related to sweetness and off-flavour. The second dimension was related to acidity and texture attributes (body, viscosity, sliminess, mouth-coating) and the third dimension was defined by flavour intensity, peach flavour, and artificial and cooked flavours. Based on these results, the preference criteria of each consumer subgroups were established.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1007/s002170050023
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