Consumer authenticity tests were used to elicit consumer response to the influence of fodder and storage time on the flavor of cow milk. A panel of professional tasters was used to provide a descriptive profile of the sensory characteristics of the milk. Consumer background characteristics were collected through a questionnaire concerning demographic and consumption pattern variables as well as assessments using two attitude scales: a modified food neophobia questions and a set of milk xenophobia questions. A multivariate data analytical method (L-shaped partial least squares regression) was used to model the variation in the authenticity evaluation simultaneously from two different sources: the storage/feed effects as described by the sensory panel and the consumer background variables. Results showed that milk samples with storage/feed characteristics were evaluated as "foreign" (not Danish) by some segments of the consumers.
|Number of pages||16|
|Journal||Journal of Sensory Studies|
|Publication status||Published - Dec 2007|