Influence of consumption temperature and brand on sensory perception and acceptability of commercial butter
DOI:
https://doi.org/10.29019/enfoqueute.1188Keywords:
butter, acceptability, sensory perception, brand, color, butanoic acidAbstract
The aim of this study was to evaluate the influence of consumption temperature on sensory perception of butter and the influence of brand on its acceptability. A paired comparison test showed that rancid and dairy odor were not differently perceived (p<0.05) between the samples consumed at 5 °C and 25 °C. However, participants detected differences in butter odor, and color attributes (yellowness and brightness). Moreover, instrumental measurements supported the color sensory results. On the other hand, although overall acceptability of butter seemed to be influenced by the brand, the disconfirmation study demonstrated that sensory characteristics truly drove their acceptability. Therefore, a similar acceptability between own label supermarket brands and a recognized market brand was found. This study demonstrates the consumption temperature and the brand influence strongly on the consumer perception and acceptability and thus, they must be considered when a new product is placed in the market.
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