Sensory profile, consumer acceptance and driving sensory attributes for commercial vanilla ice creams marketed in the United States.

Descriptive analysis and consumer acceptance tests were conducted with 10 commercial vanilla ice creams. Aroma (vanilla/vanillin, cooked milk), taste (sweet, bitter), flavour (caramelised, oxidised, metallic) and mouthfeel/texture (astringent, scoopability/manual hardness, degree of ice, smoothness, mouthcoating) showed significant differences among the products. Of the ten ice creams examined in this study, BC (7.10) and EG (6.91) showed the highest overall quality ratings, and the majority of consumers were located around BC and EG by the principal component analysis. Drivers of liking (mouthcoating) and disliking (vanilla/vanillin, bitter, metallic, astringent and scoopability/manual hardness) were identified by partial least-square regression analysis for vanilla ice creams. [ABSTRACT FROM AUTHOR]