Relation Between Consumers’ Perceptions of Color and Texture of Dairy Desserts and Instrumental Measurements Using a Generalized Procrustes Analysis

Consensus (black area) and residual (white area) distributed over the 8 samples. Color (A) and texture (B) evaluation. Samples identified in Table 1.

Average space for the evaluation of the color (A) and the texture (B) of the samples. Samples identified in Table 1.

Spectral reflectance curves of vanilla dairy dessert samples: (+) 1, (●) 2, (□) 3, (○) 4, (▵) 5, (♢) 6, (■) 7, (▴) 8. Samples identified in Table 1.

Flow curves of the samples with the greatest thixotropic relative area (sample 3: ○), with an average thixotropic area (sample 5: ▴), and with the smallest thixotropic area (sample 2: ●). Samples identified in Table 1.

Mechanical spectra of the samples with the highest elastic response (sample 2: ●), with an average elastic response (sample 4:▴), and with the lowest elastic response (sample 1: ■). G′ (solid symbols) and G″ (open symbols) experimental values. Samples identified in Table 1.

Position of the 8 commercial samples in the first and second dimension (A) and in the first and third dimension (B) of the color average space obtained from the generalized Procrustes analyses of instrumental and sensory data. The letters I and S indicate the position of these samples in the instrumental and sensory individual spaces, respectively.

Position of the 8 commercial samples in the first and second dimension (A) and in the first and third dimension (B) of the texture average space obtained from the generalized Procrustes analysis of instrumental and sensory data. The letters I and S indicate the position of these samples in the instrumental and sensory individual spaces, respectively.