title: Preference mapping of dulce de leche commercialized in Brazilian markets.
abstract: Dulce de leche samples available in the Brazilian market were submitted to sensory profiling by quantitative descriptive analysis and acceptance test, as well sensory evaluation using the just-about-right scale and purchase intent. External preference mapping and the ideal sensory characteristics of dulce de leche were determined. The results were also evaluated by principal component analysis, hierarchical cluster analysis, partial least squares regression, artificial neural networks, and logistic regression. Overall, significant product acceptance was related to intermediate scores of the sensory attributes in the descriptive test, and this trend was observed even after consumer segmentation. The results obtained by sensometric techniques showed that optimizing an ideal dulce de leche from the sensory standpoint is a multidimensional process, with necessary adjustments on the appearance, aroma, taste, and texture attributes of the product for better consumer acceptance and purchase. The optimum dulce de leche was characterized by high scores for the attributes sweet taste, caramel taste, brightness, color, and caramel aroma in accordance with the preference mapping findings. In industrial terms, this means changing the parameters used in the thermal treatment and quantitative changes in the ingredients used in formulations.
authors.affiliation: Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Pós-Graduação em Higiene Veterinária e Processamento de Produtos de Origem Animal, 24230-340 Niterói, Rio de Janeiro, Brazil. Electronic address: leogaze@gmail.com.
authors.forename: L V
authors.initials: LV
authors.lastname: Gaze
authors.affiliation: Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Pós-Graduação em Higiene Veterinária e Processamento de Produtos de Origem Animal, 24230-340 Niterói, Rio de Janeiro, Brazil.
authors.forename: B R
authors.initials: BR
authors.lastname: Oliveira
authors.affiliation: Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia, Pós-Graduação em Ciência e Tecnologia de Alimentos, BR 465 km 7, 23890-000 Seropédica, Rio de Janeiro, Brazil.
authors.forename: L L
authors.initials: LL
authors.lastname: Ferrao
authors.affiliation: Universidade Estadual de Ponta Grossa (UEPG), Departamento de Engenharia de Alimentos, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil.
authors.forename: D
authors.initials: D
authors.lastname: Granato
authors.affiliation: Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil.
authors.forename: R N
authors.initials: RN
authors.lastname: Cavalcanti
authors.affiliation: Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Pós-Graduação em Higiene Veterinária e Processamento de Produtos de Origem Animal, 24230-340 Niterói, Rio de Janeiro, Brazil.
authors.forename: C A
authors.initials: CA
authors.lastname: Conte Júnior
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Equipe de Alimentos, Rua Senador Furtado, 171/175, Maracanã, 20270-021 Rio de Janeiro, Brazil.
authors.forename: A G
authors.initials: AG
authors.lastname: Cruz
authors.affiliation: Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Pós-Graduação em Higiene Veterinária e Processamento de Produtos de Origem Animal, 24230-340 Niterói, Rio de Janeiro, Brazil.
authors.forename: M Q
authors.initials: MQ
authors.lastname: Freitas
mesh_terms: D001938:Brazil; D002182:Candy; D002241:Carbohydrates; D002755:Choice Behavior; D016000:Cluster Analysis; D003116:Color; D003258:Consumer Behavior; D003611:Dairy Products; D005518:Food Preferences; D006801:Humans; D016018:Least-Squares Analysis; D016015:Logistic Models; D009812:Odorants; D025341:Principal Component Analysis; D012903:Smell; D013649:Taste
chemical_list: D002241:Carbohydrates; C569050:caramel coloring
keywords: dulce de leche; optimization; sensometric technique