Preference mapping of dulce de leche commercialized in Brazilian markets
Leonardo Varon Gaze, Bruna Silva Oliveira, Luana Limoeiro Ferrão, Daniel Granato, Rodrigo N. Cavalcanti, C.A. Conte Júnior +2 more
Journal of Dairy Science
Abstract
Dulce de leche samples available in the Brazilian market were submitted to sensory profiling by quantitative descriptive analysis and acceptance test, as well sensory evaluation using the just-about-right scale and purchase intent. External preference mapping and the ideal sensory characteristics of dulce de leche were determined. The results were also evaluated by principal component analysis, hierarchical cluster analysis, partial least squares regression, artificial neural networks, and logistic regression. Overall, significant product acceptance was related to intermediate scores of the sensory attributes in the descriptive test, and this trend was observed even after consumer segmentation. The results obtained by sensometric techniques showed that optimizing an ideal dulce de leche from the sensory standpoint is a multidimensional process, with necessary adjustments on the appearance, aroma, taste, and texture attributes of the product for better consumer acceptance and purchase. The optimum dulce de leche was characterized by high scores for the attributes sweet taste, caramel taste, brightness, color, and caramel aroma in accordance with the preference mapping findings. In industrial terms, this means changing the parameters used in the thermal treatment and quantitative changes in the ingredients used in formulations.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
dulce de leche is preferred with high scores for sweet taste, caramel taste, brightness, color, and caramel aroma
“The optimum dulce de leche was characterized by high scores for the attributes sweet taste, caramel taste, brightness, color, and caramel aroma in accordance with the preference mapping findings”
thermal treatment affects sensory attributes of dulce de leche
“In industrial terms, this means changing the parameters used in the thermal treatment and quantitative changes in the ingredients used in formulations”