Desai N T, Shepard L, Drake M A
J Dairy Sci. 2013;96(12):7454-66. doi: 10.3168/jds.2013-6973.
Greek yogurt is currently the largest growing sector in the dairy industry. Because no standard of identity exists for Greek yogurts in the United States, and they can be made by a variety of methods, variability in sensory properties is expected. Knowledge of consumer perception and specific drivers of liking will be useful information for product developers. The objective of this study was to document the sensory properties of commercial Greek yogurts and to determine drivers of liking through descriptive profiling and consumer testing. Flavor and texture attributes of commercial Greek yogurts (n = 24) were evaluated in triplicate by a trained descriptive sensory panel. An online survey (n = 520) was used to collect consumer usage and attitude information for Greek yogurts before consumer acceptance testing. Consumer acceptance testing (n = 155) was then conducted on commercial Greek yogurts (n = 10). Univariate and multivariate statistical analyses were used for data analysis. Sensory properties of yogurt differed with fat content and manufacture (Greek vs. fortified Greek). Full-fat yogurts were characterized by firmness and denseness, whereas low- and non-fat yogurts lacked firmness, denseness, cohesiveness, and, after stirring, viscosity. Fortified Greek yogurts generally had more surface shine and jiggle and lower denseness compared with traditional Greek yogurts. Fewer flavor differences were observed among yogurts compared with texture differences. Fortified Greek yogurts displayed a burnt/beefy flavor not documented in traditional Greek yogurts, but this flavor was not evident in all fortified Greek yogurts. Consumer preferred Greek yogurts with firm, dense texture, moderate sweet aromatic, milkfat and dairy sour flavors, and moderate sour taste. Consumers were aware of the increased protein content of Greek yogurts but generally unaware of differences between strained and fortified Greek yogurts; both strained Greek and fortified Greek yogurts received the highest overall liking scores in blinded acceptance testing. Successful Greek yogurts can be manufactured using addition of dried dairy ingredients or by traditional straining and centrifugation.
希腊酸奶是目前乳制品行业中增长最快的领域。由于在美国希腊酸奶没有统一的标准定义，且制作方法多样，因此其感官特性存在差异。了解消费者的认知以及喜好的具体驱动因素，对产品开发者来说是有用的信息。本研究的目的是记录市售希腊酸奶的感官特性，并通过描述性分析和消费者测试来确定喜好的驱动因素。由经过培训的描述性感官小组对24种市售希腊酸奶的风味和质地属性进行了三次重复评估。在消费者接受度测试之前，通过在线调查（n = 520）收集了消费者对希腊酸奶的使用情况和态度信息。然后对10种市售希腊酸奶进行了消费者接受度测试（n = 155）。采用单变量和多变量统计分析进行数据分析。酸奶的感官特性因脂肪含量和制作方式（希腊式与强化希腊式）而异。全脂酸奶的特点是紧实和稠密，而低脂和脱脂酸奶则缺乏紧实感、稠密感、内聚性，搅拌后也缺乏粘性。与传统希腊酸奶相比，强化希腊酸奶通常表面更光亮、更易晃动，且稠密感更低。与质地差异相比，酸奶之间观察到的风味差异较少。强化希腊酸奶呈现出一种传统希腊酸奶中未记录的烧焦/牛肉味，但并非所有强化希腊酸奶中都明显有这种味道。消费者更喜欢质地紧实、稠密，具有适度甜香、乳脂肪和乳酸味，以及适度酸味的希腊酸奶。消费者知道希腊酸奶的蛋白质含量有所增加，但通常不知道过滤型希腊酸奶和强化希腊酸奶之间的区别；在盲测中，过滤型希腊酸奶和强化希腊酸奶的总体喜好得分都最高。成功的希腊酸奶可以通过添加干乳制品成分或传统的过滤和离心方法来制作。
