Abstract:
The present work is focused on the sensory analysis of 5 varieties of commercial yogurt, sourced from the subsidiary Soummam. The goal here is to link consumer perceptions and preferences to a preference map to better visualize preferences and validate the most popular product.
The results obtained showed a consumer preference for sweet yogurt, highly flavored and having a good amount of fruit. On the other hand, yogurts that are too acidic and those that have a rather dark color have been rejected.
The mapping of preferences showed that almost all yogurts were appreciated by consumers, except for sample B26 which was in the reject zone.
This study shows the interest of Mapping Preferences as a practical tool for objective listening of consumer preferences. Its validity depends very much on the selection of the consumer panel and the requests made to it.
