Studies on the Evaluation for the Quality of Food by Sensory Testing -III. The Survey of Consumer Acceptance and Preference for Commercial Milk-

관능검사법(官能檢査法)에 의한 식품(食品)의 품질평가(品質評價)에 관(關)한 연구(硏究) -제(第) 3 보(報) : 시판(市販)우유에 대한 소비자(消費者) 기호조사(嗜好調査) 시험(試驗)-

  • Chae, Soo-Kyu (Department of Food Technology, Seoul Health Junior College) ;
  • Yu, Tai-Jong (Department of Food Technology, Korea University)
  • 채수규 (서울보건전문대학 식품제조과) ;
  • 유태종 (고려대학교 식품공학과)
  • Published : 1980.09.30


Consumer acceptance and preference tests for commercial milk were run with laboratory consumer panel. The results were summarized as follows: 1. According to result of the paired comparison preference test between milk K and each of 4 commercial milk tested a significant difference in the consumer preference was not recognized at 5 percent level 2. According to result of hedonic scale test for commercial milk, a significant difference on both treatment and panel member effect was not recognized at 5 percent level. 3. According to result of food action scale test for commercial milk, the frequency of 'I would drink this every opportunity I had' was the highest as 38 percent. 4. According to the rank test for the determination of the preference for milk flavor on the temperature of sample, the frequency of sampling at $20^{\circ}C$ was the highest. 5. A significant difference on the flavor of milk was recognized among 5 samples of commercial milk by both difference test and profile test as reported in the previous paper (Korean J. Food Sci. Technol. 12(3), 150 and 158(1980)), but not by rank test, preference test and hedonic scale test. This fact suggests that rank test, preference test and hedonic scale test are influenced by the difference on the preference of the panel members and on the basis of quality, etc.