Investigation of relationships between consumer sensory testing and reduced sodium flavored butter

AGFD 100

C Lovely, clovely@uark.edu1, C. Raynaud2, JF Meullenet1, and TJ. Talou, talou@cict.fr2. (1) Department Food Science, University of Arkansas, Fayetteville, AR 72704, (2) agro-industrial chemistry laboratory, National Polytechnic Institute of Toulouse, ENSIACET, 118 route de narbonne, Toulouse, 31077, France
The public health organization recommended to the food industry to decrease the sodium chloride content of food products over several years. Consequently, a challenge is presented to reduce the salt content of food and maintain organoleptic quality. The aim of the present work was to evaluate the industrial feasibility of reducing sodium chloride quantity of 25% in a commercial flavored truffled butter product while preserving a good acceptability of the consumers. First three different consumer acceptance tests (preference test, attribute testing, and ranking test) were performed on four different reformulated products among 80 panelists. Then aroma volatiles from the same samples were analyzed by using Artificial Mouth/Dynamic HeadSpace/GC-MS. Preliminary results showed that there was no significant difference in preference between the original truffled butter product and the reduced sodium ones (P<0.05) and that significant relationships could be established between sensory and analytica data.
 

General Posters
1:00 PM-3:00 PM, Monday, 11 September 2006 Moscone Center -- Hall D, Poster

Division of Agricultural & Food Chemistry

The 232nd ACS National Meeting, San Francisco, CA, September 10-14, 2006