Mapping consumer perceptions of creaminess and liking for liquid dairy products

Consumer ratings of overall liking and creaminess were compared using inter nal preference mapping for a range of liquid dairy products. Two dimensions were found to explain ratings of overall liking. The first dimension was r elated to dairy flavour notes and the texture attributes of mouthcoating, o ily/greasy, slipperiness and viscosity and the second dimension was related to the sweet and sour taste of the products plus a number of off-flavours. The same two dimensions were found for creaminess ratings although dimensi on two had far less significance. A wide variation in consumer liking was f ound and four segments were identified through cluster analysis. In contras t, there was a consensus in consumer ratings of creaminess, which was relat ed to the fat content of the products tested. (C) 2000 Elsevier Science Ltd . All rights reserved.