Year: 2026
Type: article
Abstract: This article examines the sensory characteristics of cherry pie filling that are significant for consumer perception of confectionery products. We used descriptive sensory analysis with a 14-attribute dictionary, consumer testing using 9-point hedonic and conformity scales, generalized Procrustes analysis, principal component analysis, multiple linear regression, and K-means cluster analysis with external preference mapping. The study subjects were six filling samples available on the Russian market and 12 cherry-filled rolls on yeast and puff pastry. It was found that pronounced acidity, cherry flavor, low gel viscosity, weak fruit loosening, and low filling adhesiveness were the main factors in consumer acceptance. No significant differences in overall acceptability were found between the samples; all samples were deemed insufficiently sweet. The novelty of this study lies in its comprehensive assessment of the relationship between descriptive sensory characteristics of the filling and consumer perception using external preference mapping, which enables targeted optimization of filling recipes.
Authors: Фролов, Д.И., Будаев, Е.И.
Language: Russian
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W7225842943
FWCI:
Cites:
Cited by:
Related to: