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Relationships between acceptability and sensory attributes of peach nectars using internal preference mapping.
- Source :
- European Food Research & Technology; Aug2000, Vol. 211 Issue 3, p199-204, 6p
- Publication Year :
- 2000
-
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. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 14382377
- Volume :
- 211
- Issue :
- 3
- Database :
- Complementary Index
- Journal :
- European Food Research & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 49537456
- Full Text :
- https://doi.org/10.1007/s002170050023