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Development of an initial lexicon for and impact of forms (cube, liquid, powder) on chicken stock and comparison to consumer acceptance
- Kim, Hyeri, Lee, Jeehyun, Kim, Bongyeon
- Journal of sensory studies 2017 v.32 no.2
- broths, chickens, consumer acceptance, saltiness
- The objectives of this study were to develop an initial descriptive sensory lexicon of commercial chicken stock products, determine the flavor profile and groupings of various forms of chicken stock, and understand consumer acceptability of chicken broth. Nine trained panelists evaluated 10 samples and consumers evaluated 6 of these 10 samples. The lexicon consisted of 23 sensory attributes, including 5 for appearance, and 18 for flavor. Cube type samples had high saltiness intensity, powder type had moderate saltiness and higher chicken flavor intensity, and liquid type had low saltiness and chicken flavor intensity. As results from overall acceptability and JAR ratings, consumer evaluation was not affected by type of chicken stock, and appropriateness (just about right) of chicken flavor and saltiness intensities were important for consumer acceptability. Chicken flavor and saltiness might be important drivers of consumer liking for chicken stock products. PRACTICAL APPLICATIONS: Although chicken stock products are widely used, research on their use as bases in preparing dishes is limited. This study developed a lexicon for chicken stock products and conducted a consumer acceptability evaluation of chicken broth. The findings from this study can help manufacturers develop and improve chicken stock products by modifying flavor attributes to increase consumer acceptance. For consumers, chicken flavor was more important than saltiness for acceptability.