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Table 3 Flavor of the different formulas

From: Flavor, relative palatability and components of cow’s milk hydrolysed formulas and amino acid-based formula

Attribute * Cow’s milk Starting formula Partial hydrolisate Serum protein hydr 1 Serum protein hydr 2 Serum protein hydr 3 Serum protein hydr 4 Serum protein hydr 5 Casein extensive hydr Amino acid mixtures 1 Amino acid mixtures 2 P value
Smell 2 (1 ; 2)** 0 (−1 ; 1)b 1 (0 ; 1)b 0 (−1 ; 1)b 0 (−1 ; 1)b 0 (−1 ; 1)b 0 (−1 ; 1)b 0 (−1 ; 1)b −2 (−2 ; −1)c −1 (−2 ; −1)c −2 (−2 ; −1)c <0.0001
Texture 1 (0 ; 1)a 1 (0 ; 1)a 1 (0 ; 2)a 1 (0 ; 1)a 1 (0 ; 1)a 0 (−1 ; 1)a 1 (0 ; 2)b 1 (0 ; 1)a 0 (−1 ; 1)c 1 (0 ; 1)a 1 (0 ; 1)a <0.0001
Taste 2 (1 ; 2)a 1 (0 ; 2)b 1 (0 ; 1)b −1 (−2 ; 0)d −1 (−2 ; 0)d −1 (−2 ; 0)d −1 (−2 ; 1)c 0 (−1 ; 1)c −2 (−2 ; −1)e −1 (−2 ; −1)d −2 (−2 ; −1)e <0.0001
Aftertaste 2 (1 ; 2)a 0 (0 ; 1)b 0 (−1 ; 1)b −1 (−2 ; −1)c −1 (−2 ; 0)c −1 (−2 ; 0)c 0 (−1 ; 1)b 0 (−1 ; 1)b −2 (−2 ; −1)d −2 (−2 ; −1)d −2 (−2 ; −1)d <0.0001
Total Judgement 7.5 (6.2 ; 8.4)a 6.0 (5.3 ; 6.9)b 4.6 (3.7 ; 5.8)b 2.4 (1.6 ; 3.2)c 2.8 (2 ; 3.7)d 2.4 (1.3 ; 3.8)c 3.6 (2.8 ; 4.5)e 4 (3.2 ; 4.7)e 1.2 (0.5 ; 2.3)f 1.4 (0.7 ; 2.8)f 1.1 (0.5 ; 1.9)f <0.0001
  1. *The panelists evaluated each attribute on a scale of −2 to +2; values are medians with 25th to 75th centile quartile point.
  2. **For each specific attribute, different row-superscripts (from a to f) indicate significant difference between formulas.
  3. Significance of the overall difference among formulas (Friedman's test).