Abstract
Eight samples of peach nectars were profiled by a trained panel and assessed for overall liking by a consumer panel. Internal preference mapping was used to derive a multidimensional space of samples based only on acceptance data. The first three preference dimensions showed significant fit for 91.2% of the consumer population. According to the position of these consumers on the maps, four subgroups could be formed. The first dimension was mainly related to sweetness and off-flavour. The second dimension was related to acidity and texture attributes (body, viscosity, sliminess, mouth-coating) and the third dimension was defined by flavour intensity, peach flavour, and artificial and cooked flavours. Based on these results, the preference criteria of each consumer subgroups were established.
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Received: 27 September 1999
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Costell, E., Pastor, M., Izquierdo, L. et al. Relationships between acceptability and sensory attributes of peach nectars using internal preference mapping. Eur Food Res Technol 211, 199–204 (2000). https://doi.org/10.1007/s002170050023
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DOI: https://doi.org/10.1007/s002170050023