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
APA StyleC. Garvey, E., Sander, T., O’Callaghan, T. F., Drake, M., Fox, S., G. O’Sullivan, M., Kerry, J. P., & Kilcawley, K. N. (2020). A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems. Foods, 9(12), 1767. https://doi.org/10.3390/foods9121767