Margrethe Hersleth

Matforsk

Norway

In this study sensory perception of bread were explored by use of multivariate analysis.

Seven different types of bread were chosen for the study. The breads were presented to 30 consumers, and the Repertory Grid Method was used to obtain information about sensory perception and appropriateness of use. The breads were also presented to a trained sensory panel performing sensory profiling.

Multivariate analyses of the data showed that the latent structure in consumer’s perception of a selection of bread was similar to the latent structure in a trained panel’s perception of the same breads. For verbal description of the texture, the two panels used many identical words. Moreover, multivariate analyses revealed the relationship between consumers’ perception of the breads and the appropriateness of use.

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