Sensory profiling by children aged 6-7 and 10-11 years. Part 1: A descriptor approach

G. Rose, D. G. Laing*, N. Oram, I. Hutchinson

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

13 Citations (Scopus)

Abstract

There is a paucity of data that describe the sensory attributes that influence the liking of foods by children. This is primarily due to the absence of appropriate methods. In this study 208 children aged 6-7 and 10-11 years of age used a three phase procedure to generate descriptors, measure their appropriateness and determine the attributes that predict liking of sausages, hamburgers, lamb chops and rump steak. Multiple linear regression analysis was used to generate models for predicting liking, and cross-validation and diagnostic procedures checked the validity, reliability and independence of the attributes that predicted liking. The data indicated that both groups of children could generate a rich array of descriptors that were appropriate for the products, and the profiles and predictive models were generally reproducible. Importantly, the attributes that influenced liking were different for the two age groups, with mouthfeel characteristics important for the younger group and taste/smell for the 10-11 year olds. Gender had little influence on liking, the exception being 10-11 year old females who liked sausages less than similarly aged males.

Original languageEnglish
Pages (from-to)585-596
Number of pages12
JournalFood Quality and Preference
Volume15
Issue number6
DOIs
Publication statusPublished - Sep 2004
Externally publishedYes

Keywords

  • Children
  • Liking development
  • Meat
  • Preferences
  • Sensory profiling

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