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Relation Between Consumers’ Perceptions of Color and Texture of Dairy Desserts and Instrumental Measurements Using a Generalized Procrustes Analysis

Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, 46100 Burjassot (Valencia), Spain

¹ Corresponding author: ecostell{at}iata.csic.es

Consumers’ perceptions of the color and texture of 8 commercial vanilla dairy desserts were studied and related to color and rheological measurements. First, the 8 desserts were evaluated by a group of consumers by means of the Free Choice Profile. For both color and texture, a 2-dimensional solution was chosen, with dimension 1 highly related to yellow color intensity in the case of color and to thickness in the case of texture. Second, mechanical spectra, flow behavior, and instrumental color were determined. All the samples showed a time-dependent and shear-thinning flow and a mechanical spectrum typical of a weak gel. Differences were found in the flow index, in the apparent viscosity at 10 s^–1, and in the values of the storage modulus, the loss modulus, the loss angle tangent, and the complex viscosity at 1 Hz, as well as in the color parameters. Finally, sensory and instrumental relationships were investigated by a generalized Procrustes analysis. For both color and texture, a 3-dimensional solution explained a high percentage of the total variance (>80%). In these particular samples, the instrumental color parameters provided more accurate information on consumers’ color perceptions than was provided by the rheological parameters of consumers’ perceptions of texture.

Key Words: dairy dessert • color • texture • generalized Procrustes analysis