Publication type: Article in scientific journal
Type of review: Peer review (publication)
Title: Organic and conventional nonflavored yogurts from the Italian market : study on sensory profiles and consumer acceptability
Authors: Gallina Toschi, Tullia
Bendini, Alessandra
Barbieri, Sara
Valli, Enrico
Cezanne, Marie-Louise
Buchecker, Kirsten
Canavari, Maurizio
DOI: 10.1002/jsfa.5666
Published in: Journal of the Science of Food and Agriculture
Volume(Issue): 92
Issue: 14
Pages: 2788
Pages to: 2795
Issue Date: 2012
Publisher / Ed. Institution: Wiley
ISSN: 1097-0010
Language: English
Subjects: Consumer acceptability; Sensory quality; Yogurt; Organic food
Subject (DDC): 664: Food technology
Abstract: Background: The sensory properties of food products are an important success factor, especially in the organic market, where many producers and distributors of organic food claim superior taste for their products compared to the conventional alternative. For this reason consumer expectations and preferences, as well as the sensory properties of conventional and organic yogurt, have to be investigated in depth. In this work, the sensory profiling and consumer data of six nonflavored organic and conventional Italian yogurts were elaborated. Some results on the data segmentation (heavy and light users of organic food) and on the effect of information on liking (blind and labelled test) were obtained. Multivariate analysis was carried out to study how the sensory characteristics of ‘natural yogurts’ drive consumer liking. Results: Consumers’ preferences were oriented towards a creamy mouthfeel and smooth visual appearance and for a less acid and fresh taste. In particular, a conventional yogurt was the least accepted, because it was not creamy enough. This paper shows there is room to improve unflavored yogurt to better meet consumer expectations. Conclusion: Sensory profiling did not allow a distinction in odor/taste/texture between organic and conventional samples. However, three of four organic samples were in the region of highest consumer acceptability, fitting well consumers’preference. There was no clear tendency that heavy or light users scored differently in the blind and labelled tests regarding overall liking but, for all, the most liked conventional yogurt scored higher when labelled as organic.
Fulltext version: Published version
License (according to publishing contract): Licence according to publishing contract
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Appears in collections:Publikationen Life Sciences und Facility Management

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