Dulce de leche submitted to ohmic heating treatment: Consumer sensory profile using preferred attribute elicitation (PAE) and temporal check-all-that-apply (TCATA)

• Published in: Food research international Vol. 134; p. 109217
• Main Authors: Silva, Ramon, Rocha, Ramon S., Guimarães, Jonas T., Balthazar, Celso F., Hugo Scudino, Ramos, Gustavo Luís P.A., Pimentel, Tatiana C., Silva, Marcia C., Henrique F. Silva, Paulo, Duarte, Maria Carmela K.H., Freitas, Mônica Q., Cruz, Adriano G., Esmerino, Erick. A.
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.08.2020
• Subjects: Adolescent; Adult; Animals; Consumer Behavior; Dairy Products; Dulce of leche; Electric Impedance; Female; Food Handling; Food Preferences; Heating; Humans; Male; Ohmic heating; Preferred attribute elicitation; Sensation; Taste Perception; Temporal CATA; Time Factors; Young Adult; Dulce of leche; Temporal CATA; Ohmic heating; Preferred attribute elicitation
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2020.109217

[Display omitted] •Dulce of leche manufactured using Ohmic heating (OH).•Decreased dulce of leche aroma and sweet taste scores at low or intermediate electric field strength.•Higher brightness, fluidity and Dulce of leche flavor scores in higher electric field strength.•Temporal perceptions of sensory attributes became more pronounced.•Improved overall liking. This study aimed to evaluate the effects of the application of ohmic heating (OH) to milk (0, 2, 4, 6, 8, or 10 V cm−1, 72–75 °C/15 s) on the sensory profiling of dulce de leche (DL) evaluated using preferred attribute elicitation (PAE) and temporal Check-all-that-apply (TCATA) methodologies. In addition a consumer test was also performed. OH-DL samples presented increased scores for all the sensory attributes evaluated. Low or intermediate strength electric fields contributed to increase bitter taste and decrease DL aroma and sweet taste of the products, without impact on the overall liking. When high strength electric fields were applied, higher brightness, fluidity and DL flavor scores were observed, as well as, lower intensities in consistency and sandiness scores, resulting in increased acceptance by consumers. From TCATA data, it could be observed that the perception of all sensory attributes increased as well as increased the strength of the electric fields. Overall, the adoption of electric fields with higher strength in ohmic heating during DL processing is advised, since they improved the intensity and perception of desirable intrinsic DL sensory attributes as well as improved DL overall liking.