Sensory evaluation of vanilla-dairy desserts by repertory grid method and free choice profile

Natillas are semisolid dairy desserts widely consumed in Spain, with notable differences existing between commercial brands in their composition and sensory and physical properties. The repertory grid method, in conjunction with the free choice profile (FCP), was used to provide data on how consumers perceived eight commercial "natillas" samples. The most frequent terms used were: vanilla flavor, sweetness, consistency and liquid texture as described by 77, 67, 57 and 53% of the consumers, respectively. A three-dimensional solution was chosen. Dimension 1 accounted for 27.23% of variance and separated the samples largely by yellow-color intensity and consistency. Dimension 2 (15.88%) was mainly related to the visual attributes of texture, creaminess and different notes of flavor. The third dimension (11.34%) was related to structural-texture attributes, orange-yellow color and acid and artificial flavors. The assessors plot showed two clusters. Analysis of each group data revealed differences in their perception of sample variation, mainly regarding texture and color.