Dynamic evaluation of food-related attributes and emotions during consumption of yogurt with different fat content applying TDS and TDE methods

Dorota Majchrzak, Kathrin Lenz

Yogurt is a basic dairy fermented product, which is made from milk of varying fat content up to a maximum 10 %. The fat content affects the texture properties of yogurt, and it can lead to a change in the distribution of flavor molecules within the product and to differences in flavor perception.
The objective of the present study was to determine the relationship between temporal aspects of product evoked emotions and product associated sensory attributes during consumption of commercially available yogurts, with different fat content (0.1 %, 1.0 %, 3.6 % to 10 %).
The temporal dominance profiles of the sensory attributes were investigated by using the Temporal Dominance of Sensations (TDS) method and temporal dominance profiles of emotions were assessed by Temporal Dominance of Emotions (TDE). Forty-seven untrained individuals evaluated 10 sensory attributes and 10 emotion terms, relevant for yogurt description, selected by using the check-all-that-apply method (CATA) during the testing time of 60 seconds.
TDS and TDE results showed that the perceived sensory attributes and food-evoked emotions were associated with the fat content. The fat-reduced yogurts (0.1% and 1.0%) were mainly characterised by the sensory attributes like sourness, astringency, fermented flavour and emotions “surprised” and “dissatisfied” at the beginning of the testing period and as ”neutral” as well as “calm” at the end of the evaluation. The yogurts with the higher fat content (3.6% and 10%) were described as viscous and associated, apart from the sourness, with creamy flavour as well as with the positive emotions like “pleasant” and “satisfied” at the start of the evaluation and similar to the fat-reduced yogurt with “neutral” and “calm” terms at the end of the testing.
Our findings showed some consistency in the relationship between selected sensory attributes and evoked emotions during yogurt consumption in respect of fat content.

Department für Ernährungswissenschaften
ÖFOS 2012
303009 Ernährungswissenschaften
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