Influence of consumption temperature and brand on sensory perception and acceptability of commercial butter

Cristina Muñoz-Shugulí; Pierina Ortega; Andrés Adriano; Cristian Patiño Vidal; Carla Arancibia

doi:10.29019/enfoqueute.1188

Autores/as

Cristina Muñoz-Shugulí Escuela Superior Politécnica de Chimborazo (ESPOCH), Facultad de Ciencias Grupo de Investigación e Innovación en Envasado de Alimentos https://orcid.org/0000-0003-0052-7411
Pierina Ortega Universidad de Santiago de Chile, Facultad de Ingeniería, Departamento de Ingeniería Química
Andrés Adriano Universidad Nacional de Chimborazo (UNACH), Facultad de Ingeniería Grupo de Investigación en Seguridad y Valorización de Recursos (INVAGRO)
Cristian Patiño Vidal Universidad Nacional de Chimborazo (UNACH), Facultad de Ingeniería Grupo de Investigación en Seguridad y Valorización de Recursos (INVAGRO) https://orcid.org/0000-0002-5633-6908
Carla Arancibia Universidad de Santiago de Chile, Facultad de Tecnología, Departamento de Ciencia y Tecnología de los Alimentos https://orcid.org/0000-0002-2174-3474

DOI:

https://doi.org/10.29019/enfoqueute.1188

Palabras clave:

mantequilla, aceptabilidad, percepción sensorial, marca, color, ácido butanoico

Resumen

El objetivo de este estudio fue evaluar la influencia de la temperatura de consumo en la percepción sensorial de la mantequilla, así como el efecto de la marca en su aceptabilidad. Una prueba de comparación por pares evidenció que el olor rancio y lácteo no fueron percibidos de manera diferente (p<0.05) entre las muestras consumidas a 5 °C y 25 °C. Sin embargo, los participantes sí detectaron diferencias en el olor a mantequilla y en los atributos de color (amarillez y brillo). Además, mediciones instrumentales soportaron los resultados sensoriales de color. Por otra parte, aunque la aceptabilidad de las mantequillas parecía estar influenciada por la marca, el estudio de desconfirmación demostró que las características sensoriales realmente determinaron su aceptabilidad. Por lo tanto, se encontró una aceptabilidad similar entre marcas propias de supermercados y marcas reconocidas en el mercado. Este estudio demuestra que tanto la temperatura de consumo como la marca influyen en la percepción y aceptabilidad del consumidor, por lo que ambos aspectos deben considerarse en el desarrollo y posicionamiento de nuevos productos en el mercado.

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