Unlocking Consumer Preferences: Sensory Descriptors Driving Greek Yogurt Acceptance and Innovation

Abstract

Greek yogurt, a traditional food with roots in Ancient Greece, Mesopotamia, and Central Asia, has become a dietary staple worldwide due to its creamy texture, distinct flavor, and rich nutritional profile. The contemporary emphasis on health and wellness has elevated Greek yogurt as a functional food, recognized for its high protein content and bioavailable probiotics that support overall health. This study investigates the sensory attributes evaluated by a panel of 22 trained assessors and the consumer preferences driving the acceptance of Greek yogurt formulations. Samples with higher consumer acceptance were characterized by sensory attributes such as "high texture in the mouth, surface uniformity, creaminess, apparent homogeneity, mouth-filling, grip in the mouth, ease of pick-up with a spoon, milk cream flavor, sweetness, and dairy flavor" (Tukey's test, p < 0.05). These attributes strongly correlated with consumer preferences, underscoring their importance in product optimization. The findings provide a framework for refining Greek yogurt formulations to address diverse market demands, achieving a balance between sensory excellence and practical formulation strategies. This research reinforces the significance of Greek yogurt as a culturally adaptable, health-promoting dietary component and a promising market segment for ongoing innovation.

Keywords: Greek yogurt; consumer preferences; functional food; market trends; product optimization; sensory attributes.

Figure 1

Dendrogram two-way (descriptive sensory terms and yogurt samples) obtained through hierarchical cluster analysis using the Ward method algorithm and the Euclidean distance similarity index. Representative clusters of descriptive terms to Greek yogurt.

Figure 2

Acceptance of Greek yogurts about appearance, consistency in the spoon, flavor, texture, and overall impression.

Figure 3

External preference mapping was obtained by partial least-squares regression of the descriptive sensory profile and consumers’ overall impressions of Greek yogurt. (diamond = Greek yogurt samples; blue points = consumers; red points = quantitative descriptive analysis attributes). The partial least-square regression used the individual notes of consumers for overall impression.

Figure 4

Partial least-squares standardized coefficients of Greek yogurt (green = descriptor terms that contribute positively to consumer acceptance; blue = descriptive terms that did not significantly contribute to consumer acceptance; red = descriptor terms that contribute negatively to consumer acceptance) at 95% confidence interval. The partial least-square regression used the average consumer notes for overall impression.

Figure 5

Consumer purchase intention regarding the Greek yogurt samples.