| Summary: | The relationship between physical and sensory properties of 40 model skin creams was investigated. Creams were formulated according to an experimental design to ensure that a wide range of textural properties could be produced from a minimal number of ingredients.
The core project study comprised of objective sensory profiling of model skin creams (QDA, Quantitative Descriptive Analysis) and the physical characterisation of the textural and flow properties relevant to the use of skin creams (rheology, texture analysis and force plate analysis). Sensory attributes related to initial skin cream application procedures (firmness, thickness, resistance, spreadability, stickiness and slipperiness) were highly correlated to rheological and texture analysis parameters. Attributes related to application procedures involving a time factor and absorption of cream into the skin (drying, dragging, final greasiness and absorption) were found to be correlated to parameters from force plate analysis.
A consumer study was also conducted based on a subset of the model skin creams to identify properties of skin creams that are liked by the naïve consumer. Cluster analysis and external preference mapping identified groups of consumers with different types of liking behaviour. The firmness and thickness of the samples were found to be important regarding consumer liking.
Models were generated to predict the sensory properties of creams from the physical parameters. Rheological parameters (G′ at 100 % strain and logG′′ at 100 % strain) produced the most robust models that could predict firmness, thickness, resistance, spreadability and slipperiness. Models predicting attributes involving absorption of cream into the skin were less robust, these involved force plate analysis parameters.
|
|---|