Krema Çeşitlerinin Tüketici Tercihleri Üzerindeki Etkisi: Bir Duyusal Değerlendirme Çalışması (The Impact of Cream Varieties on Consumer Preferences: A Sensory Evaluation Study)

Abstract

This research adopts a sensory analysis methodology to evaluate the effects of three different types of cream used in the pastry sector on the perceived taste and overall acceptability by consumers. A panel of 20 individuals was employed to assess the taste, aroma, texture, and general acceptability of fresh pastries. Three visually similar but content-wise distinct pastry samples were presented to the panelists, and these samples were meticulously evaluated. The research was conducted based on the fundamental question posed to the panelists: "What are your opinions on the taste, texture, aroma, and overall acceptability of these three different types of cream used in the pastry sector in recent years?" The evaluations of the panelists were collected using a 9-point hedonic scale rating test developed by Peryam and Pilgrim (1957). The data were tested using Friedman's S and Wilcoxon signed-rank test analyses. According to the results of the study, significant differences were identified in consumer preferences in terms of taste, texture, aroma, and overall acceptability. Pastries prepared with Velvet cream were found to be the most preferred among consumers. It was concluded that taste, aroma, and texture factors played a crucial role in determining consumer preferences for fresh pastries.