Correlation Analysis between Consumer Liking and Key Sensory Attributes of Ultra-high Temperature (UHT) Pure Milk
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Abstract:
Fourteen kinds of ultra-high temperature (UHT) milk products in the market were used as the research object and studied using the 9-ponit liking scale, check-all-that apply (CATA) and just-about-right scale, while partial least squares (PLS) regression analysis was performed to study the differences in consumer liking and sensory attribute acceptability of different types of UHT milk samples. Results indicated that the overall liking scores of different UHT milk samples ranged from 4.07 to 6.25, and the skim milk samples and part of the whole milk samples had the lowest liking scores (<5), with insignificant differences detected between the whole milk samples and low-fat milk samples (p>0.05). There were significant differences (p<0.05) in the acceptability of five key sensory characteristics, milky aroma (MA), sweetness (SW), residual flavor (RF), thickness (TH) and smoothness (SM) among the different milk samples. Seven key sensory acceptability indices that caused the liking differences were screened out by PLS, which were MA, SW, TH, SM(-), SW(-) and MA(-). Weak SW and MA as well as insufficient smoothness were the key sensory characteristics that led to the low overall liking scores for low-fat milk and part of whole milk samples. This study could provide a basic theory and data reference for subsequent studies on consumer liking and product sensory quality of UHT pure milk. Key words: ultra high temperature (UHT) milk; consumer hedonic test; sensory attribute, just about right (JAR) scale; partial least squares (PLS)
