Optimization of Key Sensory Properties of Sterilized Yogurt Based on Regional Preference
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Abstract:
The sensory preference and key sensory attributes of sterilized yogurt were tested for consumers in the three representative cities in the three regions of sterilized yogurt consumption in northern China. The sensory evaluation results were analyzed by multivariate statistical analysis, partial correlation analysis and penalty analysis. It was found that there have same cognitive trend towards sterilized yogurt in Qingdao, Shijiazhuang, Xi'an consumers. It showed that the consumers in Qingdao prefer products with weak acidity, frankincense and viscosity, the consumers in Shijiazhuang prefer products with weak viscosity, weak frankincense and strong acid taste, and the consumers in Xi'an prefer products with strong frankincense flavor and weak viscosity. The ordering of the overall preference of 4 kinds of normal temperature yogurt in the three regions is slightly different. On the whole, the preference of samples A and C is significantly higher than that of samples B and D (p<0.05). The results showed that the taste of normal temperature yogurt in different regions was different, the improvement degree and direction of the sensory quality of the sample were determined through penalty analysis to meet the needs of different regional consumer tastes.
