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

Table 3 Flavor of the different formulas

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

*The panelists evaluated each attribute on a scale of −2 to +2; values are medians with 25th to 75th centile quartile point.
**For each specific attribute, different row-superscripts (from a to f) indicate significant difference between formulas.
^†Significance of the overall difference among formulas (Friedman's test).

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