No abstract

Many product optimization methods, known in general terms as preference mapping, have been described in the literature. However, a direct comparison of some of the different approaches (e.g., internal versus external mapping) has not been undertaken. This was attempted here by formulating strawberry yogurt prototypes according to an experimental design including three factors, investigating four approaches of optimization, comparing the sensory profiles of the ideal solutions and formulating the ideal solutions for validation with consumers. Results of this study show that the optimization methods did not yield identical ideal solutions but tended to agree on the ideal level for two of the three sensory dimensions investigated. These results warrant further investigation and comparison of the preference mapping methods available today.