Determining the Most Influential Sensory Attributes of Nuttiness in Soymilk: A Trial with Korean Consumers using Model Soymilk Systems: SENSORY DETERMINANTS OF NUTTINESS IN SOYMILK

TLDR: In this paper, a controlled soymilk model system was used to identify individual sensory drivers of nuttiness using a controlled model system, and consumers were segmented into three clusters based on shared drivers of Nuttiness: saltiness, high solid content, and sweetness.

Abstract: This study was conducted to identify individual sensory drivers of nuttiness using a controlled soymilk model system. The samples were prepared by adding various tastants to a soymilk base to elicit perception of nuttiness. Sensory profiles of the samples were evaluated using descriptive analysis with trained panelists and check-all-that-apply (CATA) tests using consumers. The perceptions of nuttiness by 110 consumers were assessed, and the sensory drivers of nuttiness were determined by multivariate correlations between sensory profiles and consumer nuttiness ratings. Overall, sucrose, salt, peanut flavoring and solid content increased perceptions of nuttiness significantly. Consumers were segmented into 3 clusters based on shared drivers of nuttiness: a cluster associating nuttiness primarily with saltiness (n = 47), a cluster emphasizing high solid content and peanut flavor (n = 26), and another cluster emphasizing sweetness (n = 37). CATA results suggested that rich, tasty and natural were consumer terms highly associated with nuttiness. PRACTICAL APPLICATIONS This study provides a clearer understanding of which sensory characteristics are most influential in the perception of nuttiness in soymilk, and how the sensory drivers of nuttiness vary across consumer groups. Descriptors from the consumers’ perspectives, which were obtained by CATA, can complement our understanding of consumers’ perceptions and verbalization of nuttiness. The result of the present study should help researchers to uncover latent sensory elements that underlie multidimensional sensory attributes. Our findings can benefit the food industry by assisting researchers and sensory professionals in interpreting inconsistent consumer responses regarding nuttiness, and lead to the development of products with more consumer-oriented sensory profiles.