The aim of the present study was to apply the Check-all-that-apply (CATA) method in an ambulatory context involving subjects with phenylketonuria (PKU) to obtain a sensory description and to find the drivers of liking of low-phenylalanine products (Glycomacropeptide vs. L-amino acids formulas). 86 subjects with PKU (age range: 8-55 years) evaluated 8 samples: 4 L-amino acid formulas and 4 Glycomacropeptide (GMP) formulas, flavored with neutral, chocolate, strawberry and tomato aromas. Participants were asked to indicate which sensory attributes characterized each formulations and to score the overall liking. Significant differences were found regarding liking scores (F = 65.29; p < 0.001). GMP samples flavored with chocolate and strawberry, described as sweets, with a mild and natural taste and odor, were the most appreciated. Overall, GMP formulas obtained higher liking scores compared to L-amino acid formulas. Tomato flavored samples, described as bitter, salty, with artificial color, with strong taste and odor, obtained the lowest scores. In conclusion, CATA questionnaire seems to be a suitable method also in ambulatory context since this approach suggested that different foods and beverages with GMP could be developed to improve dietary treatment compliance of subjects with PKU from school age onwards.
Exploring drivers of liking of low-phenylalanine products in subjects with phenyilketonuria using check-all-that-apply method / C. Proserpio, E. Pagliarini, J. Zuvadelli, S. Paci, A. Re Dionigi, G. Banderali, C. Cattaneo, E. Verduci. - In: NUTRIENTS. - ISSN 2072-6643. - 10:9(2018 Aug 28), pp. 1179.1-1179.13.
|Titolo:||Exploring drivers of liking of low-phenylalanine products in subjects with phenyilketonuria using check-all-that-apply method|
PROSERPIO, CRISTINA (Corresponding)
|Parole Chiave:||Acceptability; Aromas; CATA; Dietotherapy; Food development; Sensory attributes; Food Science; Nutrition and Dietetics|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||28-ago-2018|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.3390/nu10091179|
|Appare nelle tipologie:||01 - Articolo su periodico|