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Comparison of perceptual representations of soymilk products between consumers with different nuttiness rating tendencies

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Abstract

Internal perceptual representations of soymilk between 2 groups with different nuttiness rating tendencies were compared. A total of 30 consumers who emphasized a cooked soybean flavor (SOY group) and 30 consumers who emphasized sweetness and nut flavors (SWTNUT group) for rating nuttiness flavor participated. A sorted napping procedure was applied to 10 commercial soymilk samples. Data were analyzed using hierarchical multiple factor analysis. Both groups differentiated samples similarly, primarily on the basis of sweetness and textual properties. Noticeable differences between the 2 groups were found in the use of verbal descriptors. Sensory terms were more frequently elicited from the SOY group, whereas affective terms were more frequently elicited from the SWTNUT group. There was no difference in sensory perceptions between the 2 groups of consumers, but each group used different strategies to verbalize sensory perceptions.

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Authors and Affiliations

  1. Department of Foods and Nutrition, Kookmin University, Seoul, 136-702, Korea

    Jeong-Min Ko & Jae-Hee Hong

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  1. Jeong-Min Ko
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  2. Jae-Hee Hong
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Correspondence to Jae-Hee Hong.

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Ko, JM., Hong, JH. Comparison of perceptual representations of soymilk products between consumers with different nuttiness rating tendencies. Food Sci Biotechnol 23, 409–416 (2014). https://doi.org/10.1007/s10068-014-0056-x

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  • DOI: https://doi.org/10.1007/s10068-014-0056-x

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