Preference Mapping of Soymilk with Different U.S. Consumers.
S E Lawrence1, K Lopetcharat1, M A Drake1
1Dept. of Food, Bioprocessing, and Nutrition Sciences, North Carolina State Univ, Raleigh, NC, 27695, U.S.A.
Journal of Food Science
|December 18, 2015
Summary
Consumer preferences for unflavored soymilk vary by ethnicity and sensory attributes. Sweetness, vanilla, and viscosity are generally preferred, while beany flavors are disliked, especially by certain consumer groups.
Area of Science:
- Food Science
- Sensory Analysis
- Consumer Behavior
Background:
- Unflavored soymilk consumption is growing, but consumer preferences remain diverse.
- Understanding the drivers of liking is crucial for product development and market segmentation.
Purpose of the Study:
- To determine and compare the drivers of liking for unflavored soymilk across different U.S. consumer groups.
- To identify specific sensory attributes influencing consumer preference and dislike.
Main Methods:
- A trained sensory panel evaluated 26 commercial soymilks for appearance, mouthfeel, and flavor.
- Three consumer groups (n=75 each) representing different age and ethnic backgrounds evaluated 12 selected soymilks.
- Data were analyzed using ANOVA and preference mapping to identify key preference drivers.
Main Results:
- Ethnicity significantly impacted overall liking, with Caucasian/African American consumers showing wider preference ranges than Asian consumers.
- Three distinct consumer clusters emerged, primarily differentiated by their drivers of dislike.
- Preferred attributes included sweet taste, vanilla/vanillin, sweet aromatic flavors, and higher viscosity.
- Disliked attributes for two clusters were beany, green/grassy, meaty/brothy flavors, and astringency.
Conclusions:
- Soymilk liking is influenced by ethnicity and specific sensory attributes, not age.
- Consumer segmentation based on sensory preferences, particularly dislike factors, is essential for targeted product development.
- Tailoring soymilk formulations to meet the diverse preferences of different consumer segments can enhance market acceptance.
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