Document Detail


Organic and conventional nonflavored yogurts from the Italian market: study on sensory profiles and consumer acceptability.
MedLine Citation:
PMID:  22473814     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
BACKGROUND: The sensory properties of food products are an important success factor, especially in the organic market, where many producers and distributors of organic food claim superior taste for their products compared to the conventional alternative. For this reason consumer expectations and preferences, as well as the sensory properties of conventional and organic yogurt, have to be investigated in depth. In this work, the sensory profiling and consumer data of six nonflavored organic and conventional Italian yogurts were elaborated. Some results on the data segmentation (heavy and light users of organic food) and on the effect of information on liking (blind and labeled test) were obtained. Multivariate analysis was carried out to study how the sensory characteristics of 'natural yogurts' drive consumer liking. RESULTS: Consumers' preferences were oriented towards a creamy mouthfeel and smooth visual appearance and for a less acid and fresh taste. In particular, a conventional yogurt was the least accepted, because it was not creamy enough. This paper shows there is room to improve unflavored yogurt to better meet consumer expectations. CONCLUSION: Sensory profiling did not allow a distinction in odor/taste/texture between organic and conventional samples. However, three of four organic samples were in the region of highest consumer acceptability, fitting well consumers' preference. There was no clear tendency that heavy or light users scored differently in the blind and labeled tests regarding overall liking but, for all, the most liked conventional yogurt scored higher when labeled as organic. Copyright © 2012 Society of Chemical Industry.
Authors:
Tullia Gallina Toschi; Alessandra Bendini; Sara Barbieri; Enrico Valli; Marie Louise Cezanne; Kirsten Buchecker; Maurizio Canavari
Related Documents :
15562874 - Food allergy in schools: concerns for allergists, pediatricians, parents, and school st...
21929634 - Review of fortified food and beverage products for pregnant and lactating women and the...
21062834 - Healthy and unhealthy eating at lower secondary school in norway.
23715374 - Eating behaviors among early adolescent african american girls and their mothers.
24450764 - In vitro bioaccessibility of phenolics and vitamins from durum wheat aleurone fractions.
10980294 - Consequences of long-term feeding with condensed tannins on sheep parasitised with tric...
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-4-3
Journal Detail:
Title:  Journal of the science of food and agriculture     Volume:  -     ISSN:  1097-0010     ISO Abbreviation:  -     Publication Date:  2012 Apr 
Date Detail:
Created Date:  2012-4-4     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0376334     Medline TA:  J Sci Food Agric     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2012 Society of Chemical Industry.
Affiliation:
Dipartimento di Scienze degli Alimenti, Facoltà di Agraria, Alma Mater Studiorum, Università di Bologna, 47521 Cesena, Italy.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  A Miniaturized Sensor Consisting of Concentric Metallic Nanorings on the End Facet of an Optical Fib...
Next Document:  Middle-of-the-night PCI does not affect subsequent day PCI success and complication rates by the sam...