Primerjava potrošniških metod profiliranja na primeru jagodne arome

Kopinšek, Mojca (author), Korošec, Mojca (mentor)

V diplomskem delu smo ugotavljali zaznavo lastnosti vonja 15 vzorcev jagodne arome ter všečnost teh vzorcev pri 69 potrošnikih, ki so bili razdeljeni v dva panela. Senzorične preskuse smo izvedli v dveh ponovitvah. Z metodo Razvrščanje po lastni presoji so preskuševalci vzorce arom razvrstili po podobnosti vonja v poljubno število skupin. S kvalitativno opisno metodo Označi vse, kar ustreza (CATA) so opisali lastnosti vonja vzorcev jagodne arome. Všečnost obravnavanih vzorcev so ocenili z 9-točkovno hedonsko lestvico. Podatke senzorične analize smo obdelali s statističnimi metodami. Pri metodi Razvrščanje po lastni presoji smo ugotovili, da je bila ponovljivost med paneloma potrošnikov slaba. Med ponovitvama ni bilo večjih podobnosti pri razvrstitvi vzorcev v skupine, razen pri vzorcih 136 in 086 ter vzorcih 825, 365 in 303, ki so jih preskuševalci v obeh ponovitvah razvrstili v isto skupino. Pri metodi CATA je bila ponovljivost med paneloma dobra, razliko v izbranih opisnikih smo ugotovili le pri vzorcu 900, ki je izstopal z vonjem po ananasu. Potrošniki so pri večini vzorcev zaznali vonj po sadnem žvečilnem gumiju ter laku za nohte, medtem ko literatura za tipični vonj oziroma aromo jagode navaja aromo po karameli in sladkorni peni. Izstopala sta še vzorca 136 in 086 z izrazitim vonjem po gnilem. Najnižjo povprečno hedonsko oceno všečnosti so preskuševalci dodelili vzorcema 136 in 086, medtem ko je najvišjo hedonsko oceno prejel vzorec 365.

• Language: Slovenian
• Keywords: senzorična analiza, potrošniki, metoda Razvrščanje po lastni presoji, metoda Označi vse, kar ustreza, 9-točkovna hedonska lestvica, statistične metode, metoda Večdimenzionalno lestvičenje, metoda Aglomerativno hierarhično razvrščanje, jagodna aroma
• Work type: Bachelor thesis/paper
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [M. Kopinšek]
• Year: 2020
• PID: 20.500.12556/RUL-118215
• UDC: 543.92:634.75+664.8
• COBISS.SI-ID: 26338563
• Publication date in RUL: 27.08.2020

Secondary language

• Language: English
• Title: Comparison of consumer profiling methods in the case of strawberry aroma

Abstract

In this thesis we were checking the perception of odor properties of 15 samples of strawberry aroma as well as their liking, with a panel of 69 consumers, which was divided into two panels. Sensory analyses were done in two replicates. The assessors sorted aroma samples in a random number of different groups with the Free sorting task method, based on odor similarities. The assessors described odor properties of the strawberry aroma with the qualitative descriptive method »Check all that apply« (CATA). They also determined the liking of the analyzed samples with the help of a 9-point hedonic scale. The obtained data were processed by statistical methods. The repetitiveness of results in the Free sorting task method was poor between the two panels of consumers. While sorting samples into groups, little similarities were noticed, except for the samples 136 and 086, and 825, 365 and 303, which the consumers in both repetitions sorted in the same group. CATA method showed that repetitiveness between the panels was good, the difference between selected descriptors was noticed only in sample 900, which stood out with pineapple odor. The assessors noticed the odor of fruit bubblegum and nail polish in most samples, while literature indicates, that the typical strawberry odor or aroma resembles the caramel and cotton candy. Furthermore, samples 136 and 086 stood out with an extraordinarily rotten odor. The lowest hedonic scores were given to samples 136 and 086 while the highest score received the sample 365.

• Keywords: sensory analysis, consumers, Free sorting task method, »Check all that apply« method, 9-point hedonic scale, statistical methods, multidimensional scaling method, agglomerative hierarchical classification method, strawberry aroma