DESCRIPTIVE SENSORY ATTRIBUTES

AND CONSUMER ACCEPTANCE OF

CHERRY PIE FILLING

Nikola Tomić

Marina Lazarević

Ilija Djekić

Nada Šmigić

Sanja Ljubisavljević

Andreja Rajković

University of Belgrade, Faculty of Agriculture

Department of Food Safety and Quality Management

II International Congress: Food Technology, Quality and Safety

28 – 30. 10. 2014. Novi Sad, Serbia

Samples

• Six commercially available cherry pie fillings

purchased at local market (stored at 5-8 °C)

• Pastry rolls prepared in a local bakery

using the 6 cherry pie fillings

Descriptive evaluation

• Eight University staff members and students

• Four 2-hours training sessions over a period of

2 weeks using different pie fillings and a word list

• Sensory testing laboratory at the University

Attribute Definition

APPEARANCE

Colour description The colour of the sample

(from cherry-red to brown).

Gel viscosity The viscosity of the sample (thin - thick).

Amount of cherry

fruit* The amount of cherry fruit in the filling

(none - many).

Degree of fruit

disintegration Degree to which the cherry fruit is

disintegrated (whole - disintegrated).

* Excluded from further dimension reduction analysis.

Descriptive evaluation

Descriptive evaluation

Attribute Definition

ODOUR

Cherry-odour The intensity of cherry-odour (none - intensive).

Off-odour The intensity of off-odour (none - intensive).

FLAVOR

Cherry-flavour The strength of all cherry flavours

(none - intensive).

Off-flavour The intensity of an off-flavour (none - intensive).

Sweetness* The taste stimulated by sugars

(none - intensive).

Sourness The taste stimulated by acids (none - intensive).

* Excluded from further dimension reduction analysis.

Descriptive evaluation

Attribute Definition

TEXTURE

Slipperiness* The amount in which the product slides across

the tong (drag - slip).

Fruit firmness The force required to compress between tongue

and palate (soft - firm).

Adhesiveness Amount of force to remove sample from roof of

the mouth (no force - high force).

RESIDUAL

Mouth coating* Amount of particles left on mouth surface

(none to much).

* Excluded from further dimension reduction analysis.

Descriptive evaluation

• 15 cm line scales

• verbal anchors at both ends

• free choice in using the scales

• the samples were compared to each other

• 2 replications

Acceptance testing

• 100 students (sensory testing lab.)

• chosen if they were users of the product

• degree of acceptability of cherry pie fillings as

an integral part of baked filled pastry rolls

• 9-point category hedonic scale

Statistical analysis

(Idiogrid 2.4/2008 and SPSS 17.0 softwares)

• Raw descriptive data - standardized

• One-way MANOVA – to test for multivar. effect

• Three-way ANOVA (each sensory attribute) (amount of fruit, sweetness, slipperiness, mouth coating)

• Generalized Procrustes analysis (GPA)

• Principal component analysis (PCA)

• Linear multiple regression analysis

• K-means cluster analysis

Results (GPA)

• Strong agreement among

the individual measurem.

• Small individual diffeferen.

in overall variability

min.

max.

Results (PCA)

PC1

(31.2%)

PC2

(28.9%)

PC3

(25.0%)

• The first 3 PCs were retained.

• PC1 + PC2 + PC3 = 85.1 %

(of the total variance)

• loadings ≥ 0.72 (considred to load heavily)

• chery-flavour (+)

• off-flavour (-)

• sourness (+)

• gel viscosity (+)

• degree of fruit

desintegration (+)

• cherry-odour (-)

• off-odour (+)

• fruit firmness (-)

• adhesiveness (-)

PREFMAP

• PC1 – PC2 plots

PREFMAP

• PC2 – PC3 plots

Sample A

• cherry-odour

• thin gel viscosity

• lower degree of fruit disintegration

• presence of off-odour

• low level of fruit firmn. & adhesiv.

PREFMAP

• PC1 – PC3 plots

Sample D

• adhesiveness

• fruit firmness

• absence of off-odour

Samples C and E

• cherry-flavour

• sourness

• absence of off-flavour

Sample B

• off-flavour

• adhesiveness

• fruit firmness

• low level of sournes and

cherry-flavour

PREFMAP

• PC2 – PC3 plots

Sample F

• thick gel viscosity

• higher degree of fruit disintegration

• off-odour and off-flavour

• low levels of fruit cherry-flavour,

adhesiveness and fruit firmness

PREFMAP

• 4 clusters for consumer responses

(proportions of respondents ≥ 20%)

Clusters 3 & 4 (+PC1 / Spl.C & E)

• cherry-flavour

• sourness

• absence of off-flavour

PREFMAP

Clusters 4 & 1 (+PC3 & -PC2 / Spl. A)

• cherry-flavour & sourness

• thin gel viscosity

• lower degree of fruit disintegration

• low level of fruit firmn. & adhesiv. • 4 consumer clusters

(respondents ≥ 20%)

PREFMAP

• 4 consumer clusters

(respondents ≥ 20%)

Cluster 2 (PC3 / Spl. D)

• adhesiveness

• fruit firmness

• absence of off-odour

PREFMAP

• 4 consumer clusters

(respondents ≥ 20%)

Sample F (none of the clusters)

• very thick gel viscosity

• highest degree of fruit disintegration

• pronounced off -odour and -flavour

• lowest levels of fruit cherry-flavour,

adhesiveness and fruit firmness

Mean consumer acceptance scores

of cherry pie fillings

Samples Mean hedonic scores (n = 100)

Homogeneous subsets for = 0.05*

Sd

1 2

F 4.77 2.30

B 4.98 2.46

A 6.11 2.03

D 6.22 2.03

C 6.48 2.01

E 6.49 2.20

* The values within a homogenous subset are not significantly different

• off-flavour

• low levels of cherry flavour

(as assesed by the

descriptive panel)

Thank You for Your Attention

Nikola Tomić, Ph.D. tsnikola@agrif.bg.ac.rs