ABSTRACT
Creaminess is a major sensory attribute of dairy products and a primary driver of consumer acceptance. Although the perception of dairy products can be modified by varying fat content, flavor, appearance, or texture (1-5), it is not always clear how these changes alter creaminess. Moreover, the term creaminess is redundant since consumers use it to describe both the flavor and the texture of dairy products (6,7). Obtaining a more fundamental understanding of the perceptual cues and attributes for creaminess perception could lead to greater insight into the underlying dimensions of creaminess. Studying individual differences in perception through 6-n-propylthiouracil (PROP) classification of subjects might provide insight into this issue.
