Information as a determinant criterion in the acceptance of fermented yam-based ice cream

Abstract The aim of this study was to evaluate the influence of information on the acceptability of fermented yam-based ice cream, as well as its sensorial profile. For this, the acceptance and check all that apply (CATA) tests were performed in two sessions by 102 tasters. In the first session, consumers received only brief information about the ice cream preparation. Additional information about the healthy contribution of the product was provided to the consumers in the second session. In the acceptance test, significant differences between the sessions were observed (p < 0.05) for the flavor attribute. Information on health benefits contributed by a reduction of “dislike moderately” and “dislike very much” classes (mainly 50-80%), and an increase of “like slightly” and “like moderately” classes (mainly 30-50%) in the acceptability test in the second session. The first session, the ice cream was related to coconut water and acid flavors and sandy texture, while in the second session it was described as yogurt flavor and creamy texture. There was a tendency to assign more pleasant characteristics to the second session. Therefore, the ice cream acceptance and sensory profile described by consumers were affected by the provided information, especially for the male group.

摘要 本研究旨在评估信息对发酵山药基冰淇淋接受度及其感官特性的影响。为此，102名品鉴者分两次开展接受度测试与全选式检查（Check All That Apply, CATA）。首次会话中，消费者仅获知该冰淇淋的简要制备信息；第二次会话则额外补充了该产品的健康益处相关说明。接受度测试结果显示，两次会话间的风味属性接受度存在显著差异（p < 0.05）。在第二次会话的接受度测试中，健康益处相关信息使得“中度反感”与“极度反感”的占比分别降低（主要为50%~80%），同时使“略微喜爱”与“中度喜爱”的占比提升（主要为30%~50%）。首次会话中，该冰淇淋被关联为椰子水风味、酸味与沙状质地；而第二次会话中则被描述为酸奶风味与绵密质地，整体呈现出品鉴者在第二次会话中更倾向于赋予产品更愉悦感官特征的趋势。综上，消费者对该冰淇淋的接受度与所描述的感官特征均受所提供信息的影响，其中男性群体的变化尤为显著。