Comparing sensory methods for the optimisation of mango gel snacks

This study compared two sensory methods used for optimisation in product development. Mango gel snacks were chosen as the food product to be optimised and Thai consumers the target group. For the first method, a consumer panel was asked to provide both hedonic acceptability scores as well as key attribute measurements using a nine-point category scale. The second method involved consumers providing hedonic scores alone, while attribute measurements were defined using a trained descriptive panel. Both methods provided essentially the same results, indicating that either would be suitable for product optimisation.