Assessing Sensory Attributes and Properties of Infant Formula Milk Powder Driving Consumers’ Preference

Abstract

Infant formula milk powder (IFMP) is an excellent substitute for breast milk. It is known that the composition of maternal food during pregnancy and lactation and exposure level to food during infancy highly influence taste development in early infancy. However, little is known about the sensory aspects of infant formula. Herein, the sensory characteristics of 14 brands of infant formula segment 1 marketed in China were evaluated, and differences in preferences for IFMPs were determined. Descriptive sensory analysis was performed by well-trained panelists to determine the sensory characteristics of evaluated IFMPs. The brands S1 and S3 had significantly lower astringency and fishy flavor compared to the other brands. Moreover, it was found that S6, S7 and S12 had lower milk flavor scores but higher butter scores. Furthermore, internal preference mapping revealed that the attributes fatty flavor, aftertaste, saltiness, astringency, fishy flavor and sourness negatively contributed to consumer preference in all three clusters. Considering that the majority of consumers prefer milk powders rich in aroma, sweet and steamed flavors, these attributes could be considered for enhancement by the food industry.

Keywords

• IFMP
• sensory analysis
• K-means
• internal preference mapping