Relative importance of texture properties in the sensory quality and acceptance of natural yoghurts

The aim of the study was to evaluate the influence of sensory and texture properties of natural yoghurts on their overall sensory quality and acceptability. Samples were evaluated by consumers, and a parallel quantitative descriptive analysis (QDA) was carried out, including analysis of thickness and smoothness. Results were analysed by principal component analysis (PCA). Measurements of yoghurt viscosity were carried out using Brookfield instruments. Sensory texture properties (thickness and smoothness) were not significantly correlated with yoghurt consumer acceptability. Viscosity measured instrumentally correlated well with sensory thickness. Negative sensory attributes (especially off‐flavour and bitterness) were of critical importance for consumer acceptance.