An assessment of the sensory drivers influencing consumer preference in infant formula, assessed via sensory evaluation and GC-O-MS

Consumer partiality for food products is related to purchase and consumption behavior, and are influenced by sensory preferences. The sensory and chemical drivers behind consumer preference in the infant formula (IF) were analyzed. A total of 31 aroma-active compounds were identified, playing an important role in the production of off-flavors (especially fishy). Combined with the correlation analysis, the key aroma substances affecting the sensory attributes of IF were initially identified. A21, A22, B9 represented the key substances responsible for producing milky and creamy, while A2, A5, A11, A12, B5, C15, H5 primarily produced fishy. In addition, the two sensory attributes namely milky and creamy, and the T-sweet were more strongly correlated with consumer preference. Therefore, it can be concluded that consumers are more interested in the main flavor of the product than the off-flavor. These findings will inform the quality control of IF and the maintenance of sensory quality. [Display omitted] •The sensory and chemical drivers behind consumer preference in the IF were analyzed.•101 VOCs were identified using SBSE-TD-GC–MS and HS-SPME-GC-Orbitrap-MS.•A total of 31 aroma-active compounds were identified via GC-O-MS and OAV.•Consumers are more interested in the main flavor of the product than the off-flavor.•The aroma-active compounds played a vital role in the production of off-flavors.