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dc.contributor.authorC. Garvey, Emer
dc.contributor.authorSander, Thorsten
dc.contributor.authorO’Callaghan, Tom F.
dc.contributor.authorDrake, MaryAnne
dc.contributor.authorFox, Shelley
dc.contributor.authorG. O’Sullivan, Maurice
dc.contributor.authorKerry, Joseph P.
dc.contributor.authorKilcawley, Kieran
dc.date.accessioned2021-11-22T14:46:49Z
dc.date.available2021-11-22T14:46:49Z
dc.date.issued2020-11-28
dc.identifier.citationC. Garvey E, Sander T, O’Callaghan TF, et al. A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems. Foods 2020;9(12):1767. doi: https://doi.org/10.3390/foods9121767en_US
dc.identifier.urihttp://hdl.handle.net/11019/2638
dc.descriptionpeer-revieweden_US
dc.description.abstractPerception and liking among Irish, German and USA consumers of salted butter produced from different feed systems—outdoor grass (FS-GRSS), grass/clover (FS-CLVR), and indoor concentrate (FS-TMR)—was investigated. A consumer study was conducted in all three countries. Irish and German assessors participated in ranking descriptive analysis (RDA), whereas descriptive analysis (DA) was carried out by a trained panel in the USA. Volatile analysis was conducted to identify differences in aroma compounds related to cow diet. Overall, there was no significant difference in overall liking of the butters, among USA, German and Irish consumers, although cross-cultural preferences were evident. Sensory attribute differences based on cow diet were evident across the three countries, as identified by German and Irish assessors and trained USA panelists, which are likely influenced by familiarity. The abundance of specific volatile aromatic compounds, especially some aldehydes and ketones, were significantly impacted by the feed system and may also contribute to some of the perceived sensory attribute differences in these butters.en_US
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relation.ispartofseriesFoods;Vol. 9
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectdairyen_US
dc.subjectdieten_US
dc.subjectbutter preferenceen_US
dc.subjectsensoryen_US
dc.subjectvolatilesen_US
dc.titleA Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systemsen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.3390/foods9121767
dc.identifier.piifoods9121767
dc.contributor.sponsorDepartment of Agriculture, Food amd the Marineen_US
dc.contributor.sponsorGrantNumber14F 812en_US
dc.source.volume9
dc.source.issue12
dc.source.beginpage1767
refterms.dateFOA2021-11-22T14:46:50Z
dc.source.journaltitleFoods
dc.identifier.eissn2304-8158


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