Integrated quality differentiation of commercial ultra-high-temperature milk: relationships among physical, sensory, and consumer-response characteristics

Commercial UHT milk varies in sensory quality because composition, processing history, and product structure co-vary among market products. This study characterized the integrated quality patterns of commercial UHT milk and examined their relationships with consumer liking using descriptive sensory analysis, physicochemical measurements, instrumental aroma and taste profiling, and acceptance testing with younger Korean adults. Product differences were reflected in interrelated patterns of appearance, flavor, and mouthfeel rather than in a single fat-related gradient. Among the three full-fat products, no significant difference in creaminess was detected despite differences in particle size, viscosity, and lubrication, a pattern consistent with creaminess being an integrated perception of structural, rheological, tribological, and flavor cues. Liking was associated with milky flavor, white color, and sweet taste, whereas hay-like flavor, yellow color, astringency, and salty taste showed opposing associations. These findings support integrated management of flavor, appearance, and oral-processing properties when benchmarking and developing commercial UHT milk.