Sensory characterization of coconut ice cream by consumers

Abstract

The aim of this work was sensory characterize coconut ice cream using consumers. 100 people participated, who were given two samples of ice cream, each made with the ingredient: coconut paste flavoring from a different supplier (A and B). The sensory characterization was carried out with the CATA method, stand for “check-all-that-apply”, so a hedonic scale of seven categories and the list of terms to be marked were presented on the evaluation report. Data were entered into the XL STAT program. Both ice creams were liked, the one made with the ingredient from supplier A reached a level of liking corresponding to “I like it extremely” and that from supplier B to “I like little”. The ice cream (supplier A) was described by consumers with the terms: white color, coconut flavor, dairy flavor, fatty, sweet, tasty, good quality and creamy, while, the ice cream with the ingredient from supplier B, with the same terms, but they added artificial taste and poor quality. The result confirmed that it is possible the use of consumers in the sensory characterization of this product type.