A comprehensive study of organoleptic properties and taste characteristics

Background. The present study provides a comparative analysis of organoleptic properties a of six commercial foods for special dietary uses. The relevance of this study stems from the importance of considering organoleptic properties and taste characteristics of enteral nutrition formulas when selecting appropriate options for patients.

Objective. The aim of this study was to conduct a comparative evaluation of organoleptic properties and taste characteristics of six commercially available specialised food products for dietary therapeutic nutrition (enteral nutrition).

Materials and methods. The study involved 41 adult volunteers who participated in a blind tasting of six ready-to-use nutritional formulae. Products were assessed using a 5-point scale (appearance, aroma, taste, texture, mouthfeel, and overall evaluation) and a 10-point visual analogue scale for individual taste parameters (sweetness, acidity, saltiness, bitterness, protein taste).

Results. Results demonstrated significant differences in organoleptic parameters between products (p < 0.001). Products 1 and 4 received the highest ratings, with Product 4 characterised by excessive sweetness, which some participants described as "cloying". Product 1 exhibited a more balanced taste profile with moderate sweetness and low saltiness. Products 2, 5, and 6 had more neutral flavours but comparably low organoleptic scores.

Conclusion. This study emphasises the importance of considering organoleptic characteristics when selecting and developing enteral nutrition products to enhance patient compliance and individualise nutritional support. Study limitations included participation of adults only and single tasting session. The results may contribute to formula optimisation and improvement of specialised nutrition quality in clinical practice.

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