Survival analysis: A consumer-friendly method to estimate the optimum sucrose level in probiotic petit suisse

Abstract

For years, just-about-right (JAR) scales have been among the most used techniques to obtain sensory information about consumer perception, but recently, some researchers have harshly criticized the technique. The present study aimed to apply survival analysis to estimate the optimum sucrose concentration in probiotic petit suisse cheese and compare the survival analysis to JAR scales to verify which technique more accurately predicted the optimum sucrose concentration according to consumer acceptability. Two panels of consumers (total=170) performed affective tests to determine the optimal concentration of sucrose in probiotic petit suisse using 2 different methods of analysis: JAR scales (n=85) and survival analysis (n=85). Then an acceptance test was conducted using naïve consumers (n=100) between 18 and 60 yr old, with 2 samples of petit suisse, one with the ideal sucrose determined by JAR scales and the other with the ideal sucrose content determined by survival analysis, to determine which formulation was in accordance with consumer acceptability. The results indicate that the 2 sensory methods were equally effective in predicting the optimum sucrose level in probiotic petit suisse cheese, and no significant differences were detected in any of the characteristics related to liking evaluated. However, survival analysis has important advantages over the JAR scales. Survival analysis has shown the potential to be an advantageous tool for dairy companies because it was able to accurately predict the optimum sucrose content in a consumer-friendly way and was also practical for researchers because experimental sensory work is simpler and has been shown to be more cost effective than JAR scales without losses of consumer acceptability.

Milk with different somatic cells counts and the physicochemical, microbiological characteristics and fatty acid profile of pasteurised milk cream: is there an association?

“…Therefore, hedonic tests with consumers to evaluate the sensory acceptability of the products (Morais et al ., ; Paixão et al ., ) as well as the establishment of sensory profiling using a trained panel (Gaze et al ., ; Janiaski et al ., ) or even consumers (Fonseca et al ., ; Horita et al ., ) should be carried out to better elucidate the sensory descriptors and to determine the drivers of liking of these products. In addition, survival analysis (Esmerino et al ., ) should be performed to evaluate the consumer′s acceptance and rejection regarding the level of somatic cell count. These tests are in progress and constitute part of this study.…”

Prebiotic flours in dairy food processing: Technological and sensory implications

“…Therefore, some sensory methodologies, such as survival analysis, should be used to determine to what extent certain prebiotic flours can be added to certain dairy products without negatively affect its sensory acceptance (Esmerino et al . , ).…”

Temporal dominance of sensations sensory profile and drivers of liking of artisanal Minas cheese produced in the region of Serra da Canastra, Brazil

“…The sensory characteristics of a food product directly influence their overall quality and define the acceptance or rejection of this product by consumers (Souza Filho and Nantes, 2004). Cheese sensory qualities can be measured by evaluating the flavor and texture sensations and through effective methods (Esmerino et al, 2015;Felicio et al, 2016).…”