Creaminess consists of complex sensory attributes that are difficult for consumers to describe. Genetic variation in the ability to perceive the underlying flavor and texture attributes of creaminess may play a role. This role was examined in a previous study involving semi-trained subjects who had been screened for genetic taste responsiveness to 6-n-propylthiouracil (PROP). Compared to PROP Nontasters (NT), Supertasters (ST) used a more complex vocabulary to describe creaminess in dairy products and they relied more heavily on dairy flavor and texture attributes to make their judgments. The objectives of this study were to extend these initial findings to consumer descriptions of creaminess and to assess consumer acceptance. Sixty-three NT and 51 ST of PROP evaluated nine commercial dairy products for liking and creaminess intensity using nine-point scales. They also selected from a "check box" list of key sensory terms. Principal Component Analysis (PCA) was used to develop models for the "check box" responses. PCA models captured >75% of the variance in the data. The samples were described in three dimensions: product quality (cooked dairy/sugar attributes); creaminess; and basic tastes. The models were similar for NT and ST. However, ST relied more on the creaminess dimension, whereas NT relied more on the quality dimension. Correlations between the attribute ratings and the factor scores of the PCA revealed that creaminess intensity was associated with the quality dimension for NT and the creaminess dimensions for ST. However, liking was related to the quality dimension for both NT and ST. These data suggest that NT and ST use different attributes to describe creaminess in dairy products. However, perceived product quality was the primary driver of liking regardless of PROP taster status.
All Science Journal Classification (ASJC) codes
- Food Science
- Nutrition and Dietetics
- Dairy products