Identification of the characteristics that drive consumer liking of butter

被引:57
作者
Krause, A. J. [1 ]
Lopetcharat, K. [1 ]
Drake, M. A. [1 ]
机构
[1] N Carolina State Univ, Dept Food Sci, SE Dairy Res Ctr, Raleigh, NC 27695 USA
关键词
butter; flavor; consumer preference; segmentation;
D O I
10.3168/jds.2006-823
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
This study identified and explored the sensory characteristics that drive consumer liking of butter. A trained descriptive panel evaluated 27 commercial butters using a defined sensory language. Two focus groups were conducted with butter consumers to gain an understanding of consumer use and consumption habits. Six representative butters and 2 vegetable oil spreads were selected for consumer acceptance testing. Both internal and external preference mapping techniques were applied to interpret consumer data. Key discriminating sensory characteristics of butters included color intensity; diacetyl, cooked, grassy, and milk fat flavors; and salty taste. From focus groups and quantitative consumer testing, the key butter features were a desirable flavor and a natural image. Negative aspects included price and cholesterol. Five consumer clusters with distinct butter and spread flavor likes and dislikes were identified. Butter is a desirable product to consumers. Sensory expectations of butter vary among consumers, and butters with specific sensory characteristics could be marketed to specific target market segments.
引用
收藏
页码:2091 / 2102
页数:12
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