Consumer Acceptability Versus Trained Sensory Panel Scores of Powdered Milk Shelf-Life Defects

摘要

The objective of the present work was to correlate consumer panel acceptability versus trained sensory panel scores for appearance and flavor defects likely to appear during storage of whole milk powder. Descrip- tors selected for the study were : acid, caramel, cooked, dark color, lipolysis, and oxidized. For each descriptor a set of nine samples with different intensities were measured for acceptability and likelihood to consume by a 50-member consumer panel and for sensory inten- sity by a trained panel.