Determining the Most Influential Sensory Attributes of Nuttiness in Soymilk: A Trial with Korean Consumers using Model Soymilk Systems

摘要

This study was conducted to identify individual sensory drivers of nuttiness using a controlled soymilk model system. The samples were prepared by adding various tastants to a soymilk base to elicit perception of nuttiness. Sensory profiles of the samples were evaluated using descriptive analysis with trained panelists and check-all-that-apply (CATA) tests using consumers. The perceptions of nuttiness by 110 consumers were assessed, and the sensory drivers of nuttiness were determined by multivariate correlations between sensory profiles and consumer nuttiness ratings. Overall, sucrose, salt, peanut flavoring and solid content increased perceptions of nuttiness significantly. Consumers were segmented into 3 clusters based on shared drivers of nuttiness: a cluster associating nuttiness primarily with saltiness (n=47), a cluster emphasizing high solid content and peanut flavor (n=26), and another cluster emphasizing sweetness (n=37). CATA results suggested that rich, tasty and natural were consumer terms highly associated with nuttiness.