The objective of this study was to determine whether predictions of consumer overall liking for yogurt could be made using trained panel ratings of sweetness and sourness and analytical measures of sugars and acids. Forty-nine commercial prestirred yogurts (14 6 lemon-flavored, and 17 unflavored) were evaluated for sweetness and sourness intensity by a trained panel (11 panelists) and for overall liking by a consumer panel (90 to 182 panelists).
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Barnes et al. (1991) studied this question.
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