Title: Sensory characteristics of Thai sweet chilli sauces and their categorization
Abstract: Sensory characteristics are one of the most important factors in consumer perception. This study was undertaken to establish categories and product descriptive characteristics in commercial sweet chili sauces. Generic descriptive quantitative analysis with eleven trained panelists was used to determine the category space for the sensory characteristics for the sauces. Ten sweet chili sauces representing a variety of products were selected. These samples were subsequently evaluated and quantitatively described using 34 sensory descriptions, 8 appearances, 3 aromas, 2 flavors, 3 basic tastes, 1 sensation, 11 texture descriptors and 6 aftertastes. All samples had significant differences in most of sensory characteristics (p LT 0.05). In addition, all sensory data were subjected to principal component analysis (PCA) as well as cluster analysis. PCA reduced those sensory attributes into two independent principal components (PC), which accounted for 54 percent of the explained variance, and explained the difference in sensory characteristics of 4 sample groups, classified by cluster analysis.
Publication Year: 2008
Publication Date: 2008-01-01
Language: en
Type: article
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