Preference Evaluation Method by Using Viscoelastic Properties and Sensory Evaluated Scores for Japanese Soup Stock “Dashi” Flavored Jelly

Abstract

The correlations between physical properties and sensory evaluated scores of Japanese soup stock (Dashi) added jelly were analyzed using statistical analysis methods. Five kinds of sample jellies were tested for their viscoelastic properties by texture test to obtain 3 parameters of hardness[Pa], cohesiveness [-] and adhesiveness[J/m³]. Sensory evaluation by 29 female student panelists were conducted to obtain sensory evaluated scores of preference, hardness of jelly, aroma and taste intensity of Dashi, cohesiveness, ease of swallowing and persistence in mouth. High correlations were found between sensory preference, hardness of jelly, aroma and taste intensity of Dashi by partial correlation analysis. Partial Least Square (PLS) regression analysis were conducted to preference and sensory evaluated scores which assumed to having a linear relationship, and then successfully obtained a regression equation showing R²＝0.99. From the ranking of Variable Importance in Projection (VIP) values obtained from PLS, it was found that preference of the jelly has a higher contribution to taste and aroma terms than terms related to its mouthfeel. However, in the case of a data set in a nonlinear relationship, it was considered necessary to examine the statistical analysis which having flexibility to model the nonlinear relationship and the substitution parameters.