Identification of intrinsic attributes to the ice cream that consumers use like signs of their sensory quality

Abstract

In this work the method of group sessions was applied to identify the intrinsic attributes to the ice cream that consumers use like signs of its sensory quality. Five groups were constituted with 12 habitual consumers. Sessions with each group were recorded, the content listened when concluding, and ice creams of strawberry, chocolate, vanilla and butter flavor were evaluated, registering, the attributes and their mention frequency. Fifty-two attributes were identified in total, 12 related with the appearance, 11 with the smell, 17 with the flavor and 12 with the texture. These can be consulted to establish the final attributes to evaluate for the tasters.