Creaminess in dairy products: Associations with sensory perception, consumer acceptance and genetic sensitivity to 6-n-propylthiouracil (PROP).

摘要

The fat content and textural characteristics of dairy products integrate to form the sensation of creaminess. Factors influencing creaminess perception have been well described in research with trained subjects. However, consumers have difficulty articulating what contributes to acceptability and perceived intensity of creaminess. Differences in fat and creaminess perception have been found among individuals varying in genetic sensitivity to PROP (6-n-propylthiouracil). Extending creaminess investigations to include responsivity to PROP might provide a new perspective on this long studied subject in the food industry.; The language and perceptual organization of nine dairy products was investigated in two studies with PROP Nontasters and Supertasters. Semi-trained subjects utilized Free-Choice Profiling (FCP), a type of descriptive analysis. Consumers responded to a check box, which included key terms generated in the FCP study. Among both groups, Supertasters used more words to describe the samples than Nontasters. Perceptual models were developed from flavor and texture descriptors and showed that the underlying dimensions for both groups described creaminess and basic tastes, similar to other research of dairy products. A product quality dimension was also included in the consumer model. Nontasters and Supertasters organized the dimensions differently. In the first study, Supertasters weighted the creaminess dimension more heavily than Nontasters. Among consumers, Supertasters relied more on the creaminess than the quality dimension than Nontasters. Additionally, consumer liking was correlated with the quality dimension. This research suggests that the perception of creaminess may have different meanings to individuals, and classifying by PROP taster status may be an effective tool for assessing individual differences in perception. However, the ultimate assimilation and acceptance of dairy products is similar among PROP Nontasters and Supertasters.; In a follow-up study investigating the olfactory contribution to flavor, Supertasters perceived greater intensity than Nontasters from some aromas, and both aroma and nasal irritation contributed to these differences. Thus, sensitivity to aroma among taster groups may contribute to differences in overall flavor perception. However, additional research is needed.; Overall, these studies provide insight into individual differences in creaminess perception and lead to future research investigating drivers of acceptability and creaminess perception, especially among PROP taster groups.