São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Department of Food Engineering and Technology, Brazil.
São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Department of Food Engineering and Technology, Brazil.
Food Res Int. 2019 Feb;116:184-189. doi: 10.1016/j.foodres.2018.08.011. Epub 2018 Aug 3.
The effect of brand and probiotic claim of four commercial probiotic fermented milks (A, B, C, and D) on the overall liking was evaluated, as well the influence of the intrinsic sensory characteristics of the products. The probiotic fermented milks were evaluated through a sequence of three acceptance tests (blind test, brand expectation test, probiotic claim test) using the nine-point structured hedonic scale, and through descriptive analysis. Information about brand and probiotic claim had little impact on the overall liking of the commercial probiotic fermented milks. The knowledge about the brand enhanced the overall liking only for one product, as well reduced the risk relative of two products of receiving scores under five at the nine-point hedonic scale. Information about probiotic claim only reduced the relative risk for one product. On the other hand, the sensory profile influenced the overall liking of the probiotic fermented milks. The product A, described by visual viscosity, oral viscosity and sweet taste, and the products B and C, described by cream color, acid odor and acid taste, had similar overall liking, while the product D had lower overall liking and it was not described by any attribute. Therefore, we conclude that brand and probiotic claim (non-sensory factors) are essential to study and understand the consumer behavior on food, but the intrinsic sensory characteristics are more relevant to commercial probiotic fermented milks in specific, and fundamental to overall liking of these products.
评估了品牌和益生菌声明对四种商业益生菌发酵乳（A、B、C 和 D）整体喜好的影响，以及产品内在感官特征的影响。使用九点结构喜好量表和描述性分析，通过连续三次接受测试（盲测、品牌期望测试、益生菌声明测试）对益生菌发酵乳进行了评估。品牌和益生菌声明的信息对商业益生菌发酵乳的整体喜好影响不大。关于品牌的知识仅增强了一种产品的整体喜好，同时降低了两种产品在九点喜好量表上得分低于五的相对风险。益生菌声明的信息仅降低了一种产品的相对风险。另一方面，感官特征影响了益生菌发酵乳的整体喜好。产品 A 具有视觉粘度、口腔粘度和甜味，产品 B 和 C 具有奶油色、酸气味和酸味，具有相似的整体喜好，而产品 D 的整体喜好较低，且没有任何属性描述。因此，我们得出结论，品牌和益生菌声明（非感官因素）对于研究和理解食品消费者行为至关重要，但内在感官特征对于特定的商业益生菌发酵乳更为相关，是这些产品整体喜好的基础。
