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A. R. PORUBCAN and Z. M. Vickers. Dept. of Food Science & Nutrition, Univ. of Minnesota, 1334 Eckles Ave., 225 Food Science & Nutrition Bldg., Saint Paul, MN 55108-6099 A recent consumer beverage study reported that the phrase “too much aftertaste” was the most important reason given by females for not drinking milk. Because this information came from a survey of 1,879 people, it demanded attention. Our objectives were to confirm the relationship of an undesirable aftertaste to a dislike of milk, characterize the aftertaste of milk, and examine several changes in milk (decreased pH, increased fat level, addition of sucrose, presence of light-induced oxidation) for their ability to alter the intensity/persistence of any aftertastes. We conducted focus groups to determine the undesirable qualities of milk aftertaste. We used descriptive analysis to characterize the aftertaste of milk and to determine if the aforementioned changes in milk affected the intensities/persistence of any aftertaste attributes. The attributes of milk aftertaste determined through descriptive analysis that matched the findings from the focus groups included sour, dairy sour, fatty mouthcoat, lingering dry mouthcoat, the time it took for flavors to clear the mouth, and the time it took for textures/feelings to clear the mouth. High fat samples had increased intensities of ‘sour’ and ‘fatty mouthcoat’ and increased times for flavors and textures to clear the mouth. Oxidized samples had increased intensities of ‘sour’, ‘dairy sour’, and ‘fatty mouthcoat’ and an increased time for flavors to clear the mouth. Samples with a decreased pH had increased intensities of ‘sour’ and ‘dairy sour’. Samples with sucrose had a decreased intensity of ‘sour’ but an increased time for textures to clear the mouth. ‘Lingering dry mouthcoat’ was the same for all samples. The intensities of the critical attributes of milk aftertaste can be altered through several changes in milk. Some of these alterations may increase the acceptability of milk to people who currently avoid it because of its aftertaste.
Session 97, Sensory Evaluation: Analytical testing
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