Sensory Acceptability and Sensory Profiles of Flavoured Foods for Special Medical Purposes: A Quantitative Descriptive Analysis

TL;DR

This study evaluates how different flavors affect the taste and acceptability of medical nutrition products, finding that certain flavors improve consumer preference.

Contribution

The study introduces a sensory evaluation of flavored medical foods using QDA, highlighting flavor's impact on acceptability.

Findings

Flavors like white chocolate and raspberry showed highest sensory acceptability with harmonious taste and low undesirable attributes.

The neutral variant had the lowest ratings, while coffee flavor had high aroma but also negative sensory attributes.

Flavor significantly influences the sensory acceptability of FSMP products.

Abstract

Background/Objectives Foods for special medical purposes are an important component of nutritional management in patients at risk of malnutrition or already affected by it. The aim of the study was to evaluate the sensory properties and sensory acceptability of selected powdered foods for special medical purposes (FSMPs) from a single manufacturer with different flavour variants using quantitative descriptive analysis. Methods: The study was conducted under laboratory conditions in accordance with the PN-EN ISO 8589:2010 standard. A semi-trained panel of 49 participants took part in the sensory evaluation. Five powdered FSMP products with comparable nutritional composition and different flavour variants were analyzed. Quantitative descriptive analysis (QDA) was applied using a 10-point rating scale, along with a ranking method to assess consumer preferences. Statistical analysis was performed using Welch’s one-way analysis of variance followed by post hoc tests, with the level of significance set at p < 0.05. Results: Statistically significant differences were observed between the analyzed variants for most of the assessed sensory attributes. Preparations with white chocolate and raspberry, strawberry, and vanilla flavours showed the highest sensory acceptability, characterized by a harmonious taste, creamy texture, and low intensity of undesirable sensory attributes. The neutral variant received the lowest overall ratings. The coffee-flavoured product was distinguished by a high aroma intensity but also by a greater intensity of attributes negatively affecting sensory acceptability. Conclusions: The findings indicate that flavour plays a significant role in determining the sensory acceptability of FSMP products. Considering sensory characteristics in the development and selection of FSMP preparations may increase their consumption and enhance the effectiveness of nutritional interventions in clinical practice.

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