11-5

S. C. KING and J. K. Adams. Corporate Sensory Science Group, McCormick & Co., Inc., 204 Wight Avenue, Hunt Valley, MD 21031

Consumption of yogurt in the U.S. has increased from 1.5 lbs. in 1974 to 5.2 lbs. per capita in 1998. The "Light" yogurt category has the largest portion of the market share as U.S. consumers continue to request products that offer perceived health benefits. These yogurts are lower in fat, lower in calories and in most cases contain non-caloric sweeteners. There is an opportunity to optimize flavors for yogurt by reducing or masking the aftertaste that lingers from some of the non-caloric sweeteners.

Sensory methodologies measured flavor changes and perceived sweetness in plain yogurt with three concentrations of aspartame (200 PPM, 400 PPM or 600 PPM) and fat (0%, 1% or 2%).

Descriptive Analysis measures suggested that flavor changes were generally associated with changes in aspartame concentration. Low-level aspartame samples (200 PPM) were characterized by stronger sour, acid, dairy and rotten/sulfur flavors. Medium level and high-level aspartame samples (400 and 600 PPM) were stronger in fruity, metallic and sweetness. Time-intensity measures suggested that aspartame had a greater effect than fat on sweetness aftertaste. This effect was not found in low-level aspartame samples.

The two sensory methods offered unique information regarding these products. The descriptive panel described the flavor characteristics in the yogurt when various levels of aspartame and fat were added. This information is useful to developers when developing new flavors, by allowing better optimization of the flavor formulation, to enhance or mask key characteristics in the yogurt. The time-intensity results provide direction on how to modulate the aftertaste and possibly increase consumer acceptance.