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Consumers Can Detect Light-Induced Flavor in Milk
S L Bray1, A H Duthie1, R P Rogers1
1Department of Animal Sciences, Agricultural Experiment Station, University of Vermont, Burlington, Vermont 0540, and the Vermont Department of Agriculture, Montpelier, Vermont 05602.
Journal of Food Protection
|February 9, 2019
Summary
Consumers overwhelmingly preferred good milk over milk with light-induced flavor defects. This study highlights the dairy industry
Area of Science:
- Dairy Science
- Food Science
- Consumer Behavior
Background:
- Milk quality is crucial for consumer satisfaction.
- Light-induced flavor defects can negatively impact milk's sensory attributes.
Purpose of the Study:
- To assess consumer taste preferences for high-quality milk versus milk with light-induced flavor defects.
- To identify demographic differences in milk taste perception.
Main Methods:
- Survey of 2,000 consumers at three Vermont county fairs.
- Sensory evaluation of two milk samples: one good, one with light-induced flavor defect.
Main Results:
- Over 73% of consumers preferred the good milk sample.
- Females were more likely than males to detect the flavor difference and prefer the good milk.
- A significant preference for good milk was observed across the surveyed population.
Conclusions:
- Preventing light-induced flavor defects is critical for the dairy industry.
- Maintaining milk quality ensures consumer acceptance and preference.
- Understanding consumer sensory perception aids in product quality management.
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