Relation between consumers' perceptions of color and texture of dairy desserts and instrumental measurements using a generalized Procrustes analysis
Consumers' perceptions of the color and texture of 8 commercial vanilla dairy desserts were studied and related to color and rheological measurements. First, the 8 desserts were evaluated by a group of consumers by means of the Free Choice Profile. For both color and texture, a 2-dimensional solution was chosen, with dimension 1 highly related to yellow color intensity in the case of color and to thickness in the case of texture. Second, mechanical spectra, flow behavior, and instrumental color were determined. All the samples showed a time-dependent and shear-thinning flow and a mechanical spectrum typical of a weak gel. Differences were found in the flow index, in the apparent viscosity at 10 s-1, and in the values of the storage modulus, the loss modulus, the loss angle tangent, and the complex viscosity at 1 Hz, as well as in the color parameters. Finally, sensory and instrumental relationships were investigated by a generalized Procrustes analysis. For both color and texture, a 3-dimensional solution explained a high percentage of the total variance (>80%). In these particular samples, the instrumental color parameters provided more accurate information on consumers' color perceptions than was provided by the rheological parameters of consumers' perceptions of texture.
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American Dairy Science Association
2006-12
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Subjects: | Dairy dessert, Color, Texture, Generalized Procrustes analysis, |
Online Access: | http://hdl.handle.net/10261/332302 |
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dig-iata-es-10261-3323022023-08-02T08:00:03Z Relation between consumers' perceptions of color and texture of dairy desserts and instrumental measurements using a generalized Procrustes analysis González Tomás, Luis Costell Ibáñez, Elvira Ministerio de Educación y Ciencia (España) Danone Institute Dairy dessert Color Texture Generalized Procrustes analysis Consumers' perceptions of the color and texture of 8 commercial vanilla dairy desserts were studied and related to color and rheological measurements. First, the 8 desserts were evaluated by a group of consumers by means of the Free Choice Profile. For both color and texture, a 2-dimensional solution was chosen, with dimension 1 highly related to yellow color intensity in the case of color and to thickness in the case of texture. Second, mechanical spectra, flow behavior, and instrumental color were determined. All the samples showed a time-dependent and shear-thinning flow and a mechanical spectrum typical of a weak gel. Differences were found in the flow index, in the apparent viscosity at 10 s-1, and in the values of the storage modulus, the loss modulus, the loss angle tangent, and the complex viscosity at 1 Hz, as well as in the color parameters. Finally, sensory and instrumental relationships were investigated by a generalized Procrustes analysis. For both color and texture, a 3-dimensional solution explained a high percentage of the total variance (>80%). In these particular samples, the instrumental color parameters provided more accurate information on consumers' color perceptions than was provided by the rheological parameters of consumers' perceptions of texture. To the Ministerio de Educación y Ciencia (formerly Ministerio de Ciencia y Tecnología) of Spain for financial support (Project AGL 2003-0052) and to the Instituto Danone for the fellowship awarded to L. González-Tomás. 2023-08-02T08:00:03Z 2023-08-02T08:00:03Z 2006-12 2023-08-02T08:00:03Z artículo doi: 10.3168/jds.S0022-0302(06)72499-7 issn: 0022-0302 e-issn: 1525-3198 Journal of Dairy Science 89(12): 4511-4519 (2006) http://hdl.handle.net/10261/332302 http://dx.doi.org/10.3168/jds.S0022-0302(06)72499-7 Sí none American Dairy Science Association |
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Dairy dessert Color Texture Generalized Procrustes analysis Dairy dessert Color Texture Generalized Procrustes analysis |
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Dairy dessert Color Texture Generalized Procrustes analysis Dairy dessert Color Texture Generalized Procrustes analysis González Tomás, Luis Costell Ibáñez, Elvira Relation between consumers' perceptions of color and texture of dairy desserts and instrumental measurements using a generalized Procrustes analysis |
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Consumers' perceptions of the color and texture of 8 commercial vanilla dairy desserts were studied and related to color and rheological measurements. First, the 8 desserts were evaluated by a group of consumers by means of the Free Choice Profile. For both color and texture, a 2-dimensional solution was chosen, with dimension 1 highly related to yellow color intensity in the case of color and to thickness in the case of texture. Second, mechanical spectra, flow behavior, and instrumental color were determined. All the samples showed a time-dependent and shear-thinning flow and a mechanical spectrum typical of a weak gel. Differences were found in the flow index, in the apparent viscosity at 10 s-1, and in the values of the storage modulus, the loss modulus, the loss angle tangent, and the complex viscosity at 1 Hz, as well as in the color parameters. Finally, sensory and instrumental relationships were investigated by a generalized Procrustes analysis. For both color and texture, a 3-dimensional solution explained a high percentage of the total variance (>80%). In these particular samples, the instrumental color parameters provided more accurate information on consumers' color perceptions than was provided by the rheological parameters of consumers' perceptions of texture. |
author2 |
Ministerio de Educación y Ciencia (España) |
author_facet |
Ministerio de Educación y Ciencia (España) González Tomás, Luis Costell Ibáñez, Elvira |
format |
artículo |
topic_facet |
Dairy dessert Color Texture Generalized Procrustes analysis |
author |
González Tomás, Luis Costell Ibáñez, Elvira |
author_sort |
González Tomás, Luis |
title |
Relation between consumers' perceptions of color and texture of dairy desserts and instrumental measurements using a generalized Procrustes analysis |
title_short |
Relation between consumers' perceptions of color and texture of dairy desserts and instrumental measurements using a generalized Procrustes analysis |
title_full |
Relation between consumers' perceptions of color and texture of dairy desserts and instrumental measurements using a generalized Procrustes analysis |
title_fullStr |
Relation between consumers' perceptions of color and texture of dairy desserts and instrumental measurements using a generalized Procrustes analysis |
title_full_unstemmed |
Relation between consumers' perceptions of color and texture of dairy desserts and instrumental measurements using a generalized Procrustes analysis |
title_sort |
relation between consumers' perceptions of color and texture of dairy desserts and instrumental measurements using a generalized procrustes analysis |
publisher |
American Dairy Science Association |
publishDate |
2006-12 |
url |
http://hdl.handle.net/10261/332302 |
work_keys_str_mv |
AT gonzaleztomasluis relationbetweenconsumersperceptionsofcolorandtextureofdairydessertsandinstrumentalmeasurementsusingageneralizedprocrustesanalysis AT costellibanezelvira relationbetweenconsumersperceptionsofcolorandtextureofdairydessertsandinstrumentalmeasurementsusingageneralizedprocrustesanalysis |
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