Prediction of Consumer Acceptability of Yogurt by Sensory and Analytical Measures of Sweetness and Sourness

Evaluation of sensory properties and their correlation coefficients with physico-chemical indices in Turkish set-type yoghurts

“…The correlation coefficient of acetaldehyde (sharp, green and white glue) (Lindisay et al 1965;Harper et al 1991) was positive with atypical taste (0.40, P < 0.01), and negative with overall acceptability (-0.39, P < 0.05). These observations are coincided with the report by Barnes et al (1991). Even though acetone did not have a significant correlation with overall acceptability, it was significantly and negatively correlated with acid taste.…”

“…High acidity negatively influenced the overall acceptability, as similar results were observed by various researchers Kneifel et al 1992;Ott et al 2000), where they emphasized the importance of acidity in yogurt flavor. In contrast, Barnes et al (1991) suggested that there were no relationships betweem any sensory and analytical measurement for predicting the overall liking of plain yogurt. However, for US consumers, the relatively high extent of sourness along with the intensity of acetaldehyde (the key volatile compound of yogurt) have resulted in low consumer acceptance .…”

Acceptance of calorie-reduced yoghurt: Effects of sensory characteristics and product information

“…A consequence has been an increased market demand for yoghurt with both reduced content of fat and sugar and, at the same time, many consumers expect the sensory quality to be similar to the original product. The importance of consistency and sweetness for acceptance of flavoured yoghurt has been confirmed in several studies (Barnes, Harper, Bodyfelt, & McDaniel, 1991;Duboc & Mollet, 2001;Mojet & Köster, 2005;Tuorila, Sommardahl, Hyvönen, Leporanta, & Merimaa, 1993). Hence, a crucial aspect for the industry is to be able to produce a low-fat and low sugar product that is acceptable for consumers with respect to both sweetness and consistency properties.…”

Explaining the liking for drinking yoghurt: The role of sensory quality, food choice motives, health concern and product information

“…However, flavoured yoghurts usually contain a high amount of added sugar, which may lessen its health benefits. Barnes et al (1991b) and Harper et al (1991) found that overall liking of yoghurt was strongly related to sweetness intensity and increased with the sweetness in a linear manner. On the basis of their results, Barnes et al (1991a) advised dairy manufacturers to make flavoured yoghurt products very sweet, rather than too sour, in order to ensure a high overall liking.…”