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SENSORY PROPERTIES AND CONSUMER PERCEPTION OF ‘HOME‐MADE’AND COMMERCIAL DAIRY ICE CREAM
Author(s) -
BOWER JOHN A.,
BAXTER IRENE A.
Publication year - 2003
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.2003.tb00386.x
Subject(s) - ice cream , perception , food science , aroma , flavor , mathematics , psychology , chemistry , neuroscience
Sensory 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.