BACKGROUND: Akpan is a traditional ready-to-drink fermented yoghurt-like cereal beverage consumed in urban and rural areas in Benin. With the aim of adapting the product to new local and export markets, this work maps African and European consumer preferences for different types of Akpan.ududRESULTS: A sensory profile of Akpan was created and consumer tests were conducted with 103 consumers of African origin and 74 consumers of European origin. Consumer acceptance was significantly correlated with fermented odour (r=−0.94) and milky taste (r = 0.92–0.97) attributes. Cluster analysis revealed different behaviour by African and European consumers with respect to acceptability of Akpan; European consumers did not like the sour taste and African consumers liked an intense sweet milky taste.ududCONCLUSION: This study provides information on how Akpan, and other fermented yoghurt-type cereal products, could be adapted to African and European consumer preferences.
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机译：背景：Akpan是在贝宁的城市和农村地区消费的传统即饮型发酵发酵型酸奶谷物饮料。为了使产品适应新的本地市场和出口市场，这项工作将非洲和欧洲消费者对不同类型的Akpan的偏好进行了映射。 ud ud结果：创建了Akpan的感官特征，并针对103名非洲消费者进行了消费者测试原产地和来自欧洲的74个消费者。消费者的接受度与发酵后的气味（r = -0.94）和乳味（r = 0.92-0.97）属性显着相关。聚类分析表明，非洲和欧洲消费者在Akpan的可接受性方面表现出不同的行为。欧洲消费者不喜欢酸味，非洲消费者喜欢浓郁的甜牛奶味。 ud ud结论：这项研究提供了有关Akpan和其他发酵酸奶型谷物产品如何适应非洲和欧洲消费者喜好的信息。
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