Relationships between acceptability and sensory attributes of peach nectars using internal preference mapping
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.
| Main Authors: | , , , |
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| Format: | artículo biblioteca |
| Published: |
Springer
2000-08
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| Subjects: | Preference mapping, Sensory profile, Acceptability, Peach nectar, |
| Online Access: | http://hdl.handle.net/10261/332312 |
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