K. Dürrschmid, M. Wendelin, W. Kneifel

Department of Food Sciences and Technology, University of Natural Resources and Applied Life Sciences, Vienna

To find the sensory key drivers of orange coloured smoothies in Austria five products were characterized using quantitative descriptive analysis and acceptance tests. The QDA was done by 8 trained test persons in the Sensory Lab of the BOKU and for the spontaneous acceptance test we used 80 students. Three of the products appeared to be quite similar, one product had a clear vegetable note and a one product differed significantly in creaminess. The acceptance tests made clear that the vegetable notes and the specific type of creaminess are not causing low acceptance. The smell of all products had higher acceptance scores than the over all hedonic evaluation score including texture, taste and smell. The Eye tracking investigations revealed that the position of a product is important for the visual attention it gets with the exception of the product with the most colourful appearance. This product largely got visual attention also in the peripheral zones of the presented pictures.