A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems
Abstract
:1. Introduction
2. Materials and Methods
2.1. Experimental Diets and Milk Production
2.2. Butter Manufacture
2.3. Consumer Study
2.3.1. Consumer Selection
2.3.2. Product Evaluation by Hedonic, Intensity and Just-About-Right Scales
2.4. Ranking Descriptive Analysis
2.5. Descriptive Analysis Evaluation
2.6. Volatile Analysis by HS-SPME-GC-MS
2.7. Statistical Analysis
3. Results and Discussion
3.1. Consumer Evaluation
3.1.1. Irish Consumers
3.1.2. German Consumers
3.1.3. USA Consumers
3.2. Cross-Cultural Perceptions of Butters
3.3. Ranking Descriptive Analysis
3.4. Descriptive Analysis Evaluation of FS-GRSS, FS-CLVR and FS-TMR Butters by Trained USA Panelists
3.5. Volatile Compounds
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Conflicts of Interest
References
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Irish Consumers | German Consumers | USA Consumers | ||||||||
---|---|---|---|---|---|---|---|---|---|---|
FS-CLVR | FS-GRSS | FS-TMR | FS-CLVR | FS-GRSS | FS-TMR | FS-CLVR | FS-GRSS | FS-TMR | ||
Hedonics | ||||||||||
Overall appearance | 6.51 ± 1.56 x | 6.46 ± 1.65 x | 5.99 ± 1.76 y | 5.62 ± 1.59 y | 5.69 ± 1.65 y | 5.44 ± 1.69 y | 6.46 ± 1.63 abx | 6.33 ± 1.57 bx | 6.98 ± 1.42 ax | |
Color | 6.44 ± 1.61 x | 6.19 ± 1.80 | 5.80 ± 1.80 y | 5.66 ± 1.50 y | 5.88 ± 1.56 | 5.56 ± 1.38 y | 6.43 ± 1.64 abx | 6.18 ± 1.72 b | 6.91 ± 1.57 ax | |
Flavor | 6.46 ± 1.74 | 6.44 ± 1.67 y | 6.28 ± 1.68 x | 6.19 ± 1.65 | 6.38 ± 1.66 y | 5.89 ± 1.69 y | 6.52 ± 1.75 b | 7.10 ± 1.55 ax | 6.76 ± 1.79 abx | |
Salt | 6.00 ± 1.63 | 5.73 ± 1.79 | 5.78 ± 1.68 | 5.83 ± 0.75 | 5.87 ± 0.73 | 5.52 ± 0.72 | ||||
Texture (firmness for USA) | 6.54 ± 1.58 | 6.35 ± 1.72 x | 6.05 ± 1.75 x | 6.40 ± 1.84 | 6.52 ± 1.51 x | 6.17 ± 1.84 x | 6.26 ± 1.67 a | 5.95 ± 1.69 aby | 5.50 ± 1.81 by | |
Overall liking | 6.46 ± 1.67 x | 6.36 ± 1.76 y | 6.27 ± 1.66 y | 6.04 ± 1.74 y | 6.23 ± 1.61 y | 5.89 ± 1.90 z | 6.59 ± 1.65 x | 7.13 ± 1.47 xy | 6.85 ± 1.67 x | |
Intensity Scale Evaluation | ||||||||||
Color | 6.14 ± 1.89 a | 5.68 ± 2.41 ab | 5.22 ± 2.40 bx | 6.31 ± 0.80 a | 6.02 ± 0.76 a | 3.27 ± 0.81 ay | ||||
Flavor | 6.34 ± 1.78 | 5.73 ± 2.01 | 6.21 ± 1.60 x | 6.38 ± 1.79 a | 6.14 ± 1.87 a | 5.29 ± 2.23 by | ||||
Salt | 5.31 ± 2.00 y | 5.15 ± 2.15 y | 5.06 ± 1.96 | 6.17 ± 1.88 ax | 5.95 ± 1.81 ax | 5.28 ± 1.89 b | ||||
Freshness | 6.34 ± 1.73 x | 6.10 ± 1.93 | 5.95 ± 1.82 | 5.56 ± 0.89 y | 5.78 ± 0.82 | 5.80 ± 0.97 | ||||
Firmness | 5.46 ± 2.05 x | 5.34 ± 2.15 x | 5.61 ± 1.94 x | 3.62 ± 2.08 by | 3.42 ± 2.06 by | 4.53 ± 1.98 ay | ||||
JAR Evaluation | ||||||||||
Color | Not Yellow Enough | 23.96% | 31.25% | 41.67% | 7.41% b | 9.26% b | 51.85% a | 2.9% b | 4.9% b | 26.2% a |
Just about Right | 62.50% | 53.125% | 42.71% | 37.96% | 38.89% | 42.59% | 57.3% ab | 49.5% b | 72.8% a | |
Too Yellow | 13.54% | 15.625% | 15.63% | 54.63% | 51.85% | 5.56% | 39.8% | 45.6% | 1.0% | |
Flavor | Not Enough Flavor | 18.75% | 26.04% | 17.71% | 18.52% | 24.07% | 42.59% | 26.2% | 21.4% | 33.0% |
Just about Right | 62.50% | 60.42% | 56.25% | 51.85% | 53.70% | 41.67% | 58.3% | 70.9% | 63.1% | |
Too Much Flavor | 18.75% | 13.54% | 26.04% | 29.63% | 22.22% | 15.74% | 15.5% a | 7.8% ab | 3.9% b | |
Salt | Not Enough Salt | 18.75% | 27.08% | 16.67% | 17.59% | 21.30% | 30.56% | |||
Just about Right | 62.50% | 51.04% | 59.38% | 38.89% | 41.67% | 37.04% | ||||
Too Much Salt | 18.75% | 21.88% | 23.96% | 43.52% | 34.26% | 32.41% | ||||
Texture | Not Firm Enough | 2.08% | 10.42% | 10.42% | 42.59% | 38.89% | 19.44% | 0.0% | 0.0% | 1.0% |
Just about Right | 76.04 | 63.54 | 52.08 | 55.56% | 57.41% | 64.81% | 58.3% a | 48.5% ab | 35.9% b | |
Much Too Firm | 21.88 | 26.04 | 37.50 | 1.85%b | 3.70% b | 15.74% a | 41.7% b | 51.5% ab | 63.1% a |
Irish Assessors | German Assessors | |||||
---|---|---|---|---|---|---|
FS-GRSS | FS-CLVR | FS-TMR | FS-GRSS | FS-CLVR | FS-TMR | |
Color | ||||||
Yellow color | 6.81 ± 0.9 a | 6.33 ± 1.37 a | 2.41 ± 0.85 by | 6.63 ± 1.12 a | 6.41 ± 1.46 a | 3.72 ± 1.37 bx |
Aroma | ||||||
Buttery | 4.66 ± 1.53 a | 5.13 ± 1.51 a | 3.48 ± 1.22 b | 5.48 ± 1.86 | 5.93 ± 1.99 | 5.20 ± 1.93 |
Milky | 3.89 ± 1.45 y | 4.05 ± 1.29 | 3.40 ± 1.24 | 5.03 ± 2.56 x | 4.66 ± 2.25 | 3.93 ± 2.08 |
Grassy | 2.41 ± 1.17 | 2.54 ± 1.34 | 1.71 ± 0.72 | 2.50 ± 1.92 | 2.42 ± 1.97 | 1.69 ± 1.11 |
Rancid | 1.39 ± 0.69 | 1.76 ± 1.40 | 1.31 ± 0.73 | 2.11 ± 1.76 | 2.05 ± 1.64 | 1.49 ± 1.08 |
Flavor | ||||||
Salty | 5.71 ± 1.13 a | 5.33 ± 1.66 a | 4.16 ± 1.77 b | 6.24 ± 2.00 a | 6.23 ± 1.47 a | 4.81 ± 1.77 b |
Sweet | 3.64 ± 1.50 | 3.99 ± 1.45 | 3.34 ± 1.41 | 3.92 ± 1.95 | 3.50 ± 1.76 | 3.61 ± 1.84 |
Creamy | 6.29 ± 1.25 a | 6.24 ± 1.37 a | 4.91 ± 1.46 b | 5.27 ± 1.90 | 5.10 ± 1.90 | 4.60 ± 2.03 |
Sour | 1.64 ± 0.57 y | 1.76 ± 1.15 | 1.83 ± 0.79 | 2.85 ± 1.67 x | 2.97 ± 2.20 | 2.79 ± 1.82 |
Stale | 1.51 ± 0.81 | 1.76 ± 1.07 | 1.61 ± 0.74 | 1.59 ± 0.78 | 1.80 ± 1.49 | 1.83 ± 1.44 |
Off flavor | 1.44 ± 0.63 | 2.16 ± 1.84 | 1.56 ± 1.01 | 1.90 ± 1.33 | 1.81 ± 1.25 | 1.66 ± 1.33 |
Texture | ||||||
Melt in the mouth | 7.19 ± 0.85 a | 6.79 ± 1.26 a | 4.19 ± 1.73 by | 7.36 ± 1.20 | 6.86 ± 1.46 | 5.96 ± 2.21 x |
Feed System | |||
---|---|---|---|
Sensory Attribute | FS-CLVR | FS-GRSS | FS-TMR |
Cooked/Nutty | 3.1 ± 0.1 | 3.06 ± 0.2 | 3.3 ± 0.1 |
Milkfat | 3.1 ± 0.1 | 3.1 ± 0.2 | 3.2 ± 0.1 |
Grassy | 1.2 ± 0.1 b | 1.4 ± 0.1 a | ND c |
Mothball | 1.3 ± 0.1 a | ND b | ND b |
Stale | ND | ND | ND |
Salty Taste | 11.1 ± 0.1 | 10.9 ± 0.7 | 11.2 ± 0.1 |
Color Intensity | 4.2 ± 0.1 a | 3.4 ± 0.3 b | 1.8 ± 0.1 c |
Feeding System | |||||||
---|---|---|---|---|---|---|---|
Volatile Compound | CAS NUMBER # | Odor Descriptors | RI | REF RI | FS-GRSS | FS-CLVR | FS-TMR |
Aldehyde | |||||||
Pentanal 2 | 110-62-3 | Pungent, almond like, chemical, malty, apple [22] | 731 | 733 | 0.054 ± 0.027 b | 0.489 ± 0.394 a | 0.049 ± 0.018 b |
Hexanal 3 | 66-25-1 | Green, slightly fruity, lemon, herbal, grassy [22] | 836 | 839 | 0.032 ± 0.013 b | 0.060 ± 0.035 a | 0.049 ± 0.018 a |
Heptanal 3 | 111-71-7 | Slightly fruity (balsam), fatty, oily [22] | 937 | 943 | 0.020 ± 0.008 a | 0.035± 0.027 a | 0.010 ± 0.004 b |
Benzaldehyde | 100-52-7 | Bitter, almond, sweet cherry [22] | 1026 | 1028.9 | 0.020 ± 0.012 | 0.019 ± 0.011 | 0.028 ± 0.011 |
Nonanal | 124-19-6 | Green, citrus, fatty, floral [22] | 1143 | 1150 | 0.039 ± 0.040 | 0.035 ± 0.028 | 0.024 ± 0.017 |
Decanal 3 | 112-31-2 | Green [28] | 1246 | - | 0.001 ± 0.001 b | 0.003± 0.001 a | 0.002 ± 0.002 ab |
Ketone | |||||||
Acetone2 | 67-64-1 | Earthy, strong fruity, wood pulp, hay [22] | 529 | 533 | 0.224 ± 0.125 ab | 0.216 ± 0.052 a | 0.124 ± 0.027 b |
Diacetyl (2,3-Butanedione) 2 | 431-03-8 | Buttery [50] | 628 | - | 0.044 ± 0.015 a | 0.079 ± 0.057 ab | 0.022 ± 0.009 b |
2-Butanone 2 | 78-93-3 | Buttery, sour milk, etheric [22] | 635 | 639 | 0.106 ± 0.019 b | 0.286 ± 0.156 a | 0.170 ± 0.082 ab |
2-Heptanone | 113-43-0 | Blue cheese, spicy, Roquefort [22] | 929 | 936 | 0.062 ± 0.011 | 0.077 ± 0.034 | 0.060 ± 0.007 |
2-Nonanone | 821-55-6 | Malty, fruity, hot milk, smoked cheese [22] | 1133 | 1140 | 0.017 ± 0.003 | 0.037 ± 0.033 | 0.013 ± 0.005 |
2-Pentanone | 107-87-9 | Orange peel, sweet, Fruity [22] | 725 | - | 0.029 ± 0.012 | 0.032 ± 0.010 | 0.031 ± 0.014 |
Acid | |||||||
Butanoic Acid 1 | 107-92-6 | Sweaty, butter, cheese, Strong, acid, fecal, rancid [22] | 860 | 864 | 0.015 ± 0.007 b | 0.024 ± 0.004 a | 0.017 ± 0.008 ab |
Hexanoic Acid 1 | 142-62-1 | Acidic, sweaty, cheesy, sharp, goaty, bad breath [22] | 1045 | 1052 | 0.023 ± 0.009 | 0.041 ± 0.02 | 0.026 ± 0.010 |
Nonanoic Acid 2 | 112-05-0 | Waxy, dirty and cheesy with a cultured dairy nuance ** | 22.7 | - | 0.014 ± 0.007 b | 0.026 ± 0.005 a | 0.014 ± 0.008 b |
Hydrocarbons | |||||||
Toluene2 | 108-88-3 | Nutty, bitter, almond, Plastic [22] | 789 | 794 | 0.794 ± 0.26 b | 1.793 ± 0.708 a | 0.139 ± 0.031 c |
* o-Xylene | 108-38-3 | Geranium ** | 895 | - | 0.371 ± 0.304 | 0.303 ± 0.386 | 0.572 ± 0.449 |
* p-Xylene | 106-42-3 | Not listed ** | 923 | - | 0.177 ± 0.187 | 0.087 ± 0.143 | 0.222 ± 0.136 |
Lactone | |||||||
δ-Hexalactone | 823-22-3 | Creamy, chocolate, sweet aromatic [50] | 1215 | - | 0.129 ± 0.033 | 0.114 ± 0.026 | 0.117± 0.022 |
δ-Octalactone | 698-76-0 | Coconut like, peach [50] | 1413 | - | 0.026 ± 0.006 | 0.024 ± 0.007 | 0.022 ± 0.005 |
δ-Decalactone | 705-86-2 | Coconut like, peach [50] | 1691 | 1620.9 | 0.020 ± 0.007 | 0.021 ± 0.010 | 0.019 ± 0.008 |
Sulfide | |||||||
Dimethyl Sulfide | 75-18-3 | Corn like, fresh pumpkin [50] | 534 | 538 | 0.011 ± 0.010 | 0.018 ± 0.016 | 0.009 ± 0.002 |
Carbon Disulfide | 75-15-0 | Sulfury, onion, sweet corn, vegetable, cabbage, tomato, green, radish ** | 542 | 548 | 0.057 ± 0.018 | 0.132 ± 0.115 | 0.088 ± 0.088 |
Ester | |||||||
Ethyl Acetate 2 | 141-78-6 | Solvent, pineapple, Fruity, fruit gum [22] | 639 | - | 0.013 ± 0.010 ab | 0.033 ± 0.019 a | 0.010 ± 0.009 b |
Ethyl Benzene | 100-41-4 | Not listed ** | 887 | - | 0.072 ± 0.046 | 0.103 ± 0.160 | 0.206 ± 0.213 |
Diethyl Ether | 60-29-7 | Ethereal ** | 512 | - | 0.020 ± 0.022 | 0.024 ± 0.025 | 0.024 ± 0.026 |
Other | |||||||
Ethanol | 64-17-5 | Alcoholic, ethereal, medicinal ** | 503 | 506 | 0.038 ± 0.020 | 0.032 ± 0.018 | 0.028 ± 0.021 |
1-Pentene | 109-67-1 | Not listed ** | 565 | - | 0.061 ± 0.024 | 0.047 ± 0.024 | 0.076 ± 0.077 |
α-Pinene | 80-56-8 | Mint, pine oil [27] | 950 | 951 | 0.038 ± 0.032 | 0.014 ± 0.010 | 0.036 ± 0.026 |
Dodecane | 112-40-3 | Alkane ** | 1193 | - | 0.006 ± 0.004 | 0.007 ± 0.002 | 0.005 ± 0.002 |
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C. Garvey, E.; Sander, T.; O’Callaghan, T.F.; Drake, M.; Fox, S.; G. O’Sullivan, M.; Kerry, J.P.; Kilcawley, K.N. A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems. Foods 2020, 9, 1767. https://doi.org/10.3390/foods9121767
C. Garvey E, Sander T, O’Callaghan TF, Drake M, Fox S, G. O’Sullivan M, Kerry JP, Kilcawley KN. A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems. Foods. 2020; 9(12):1767. https://doi.org/10.3390/foods9121767
Chicago/Turabian StyleC. Garvey, Emer, Thorsten Sander, Tom F. O’Callaghan, MaryAnne Drake, Shelley Fox, Maurice G. O’Sullivan, Joseph P. Kerry, and Kieran N. Kilcawley. 2020. "A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems" Foods 9, no. 12: 1767. https://doi.org/10.3390/foods9121767