1996/07/01 by A.W. CHEN, Aleksandr Chen, A.V.A. RESURRECCION +3 · 1 citation
Agricultural and Biological Sciences · Medicine · Nursing · #Biochemical Analysis and Sensing Techniques #Obesity, Physical Activity, Diet #Sensory Analysis and Statistical Methods
paper · doi:10.1111/j.1745-459x.1996.tb00038.x
openalex publication_date 1996/07/01 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/29
ABSTRACT Seventy‐nine children ages 36–71 months evaluated 2% commercial UHT milk and 2% commercial pasteurized milk for taste, color and mouthfeel with age appropriate facial hedonic scales with Peryam and Kroll verbal descriptors. Children significantly preferred the pasteurized milk over UHT milk for taste and mouthfeel attributes. Descriptive analysis of milks with an adult trained panel showed a significantly higher cooked note in UHT milk products which may explain the difference in preference. The results also showed that children 36–47 months were able to use the 3‐point scale; children 47–59 months the 5‐point scale; and children 60–71 months the 7‐point scale to score preferences for food. Data transformation for a 0 to 100 point scale provided ease of comparison between age groups. Using the appropriate testing instruments, young children were able to provide valid food preference information.