Development of a Lexicon for Caviar and Its Usefulness for Determining Consumer Preference. Issue 12 (13th November 2014)

• Record Type: Journal Article
• Authors: Baker, Allison K.; Vixie, Beata; Rasco, Barbara A.; Ovissipour, Mahmoudreza; Ross, Carolyn F.
• Is Part Of: Journal of food science. Volume 79:Issue 12(2014)
• Page Start: S2533
• Page End: S2541
• Publication Date: 2014-11-13
• Subjects: Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.12703
• Languages: English
• ISSNs: 0022-1147

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p>Although caviar is a premium product which offers nutritional benefits, few studies have characterized its sensory properties. As such, this study sought to develop a lexicon for sensory evaluation of caviar appearance, texture, aroma, and flavor/taste and to relate these attributes to consumer acceptance. A trained panel identified 16 sensory attributes for evaluation along a 15‐cm scale and used CATA (check all that apply) methodology to indicate the less frequently encountered off‐aromas, appearance traits, and persistent flavors. Using this lexicon, the trained panel described differences among caviar samples harvested from sturgeon fed varying diets. Acceptance of the caviar was also evaluated by a consumer panel. As evaluated by the trained panelists, analysis of variance (ANOVA) results indicated differences among caviar in the sensory attributes of tactile firmness, mustard color, egg size, in‐mouth firmness, seafood fresh flavor, fresh butter flavor, earthy flavor, yeasty flavor, and bitterness (<italic>P</italic> < 0.05). Logistic regression of CATA responses indicated that caviar varied by diet in several aroma and aftertaste attributes, and marbled appearance (<italic>P</italic> < 0.05). Using partial least squares analysis on the consumer and trained panel data, overall consumer acceptance of caviar was driven by tactile firmness, sea fresh flavor, fresh butter flavor, and black color. This overall acceptance was highly correlated with acceptance of texture (<italic>r</italic> = 0.867) and flavor/taste (<italic>r</italic> = 0.999). Overall, this lexicon allows for standardized sensory evaluation of caviar using a common set of descriptors. This lexicon and information regarding the drivers of caviar acceptance can be used by industry professionals to ensure optimal caviar quality.</p> </abstract>