# Sensory Acceptance and Characterisation of Turmeric- and Black-Pepper-Enriched Ice Cream
## 3 Results and Discussion
### Sensorial Characterisation of Turmeric-Flavoured Ice cream
#### 3.3.2 CATA Sensory Profiling
In addition, the texture attributes \"smooth\" and \"creamy\" were on the right side, and \"grainy\", \"sandy\", \"rough\", and \"foamy\", as well as \"tingling\" and \"burning\" mouth sensations were on the left side of the plot. Furthermore, the \"hot\" attribute was situated very close to \"spicy\" and \"pungent\", and \"bitter\" was very close to \"ginger\", while \"smooth\" was next to \"creamy\", which confirmed the strong connection of these sensory descriptors. The results of the CA confirm the results of hedonic testing (Table 3) and purchase intentions (Table 4). There is a clear separation of the control sample, which was given the highest hedonic score located in the upper-right quadrant, and two groups of flavoured samples. More precisely, lower-concentration turmeric ice creams (T0, T0p, and T1) located in the lower-right quadrant of the CA-plot were described as \"sweet\", \"milky\", \"pleasant\", \"smooth\", and \"creamy\". On the other hand, higher-enriched turmeric samples (T1p, T2, and T2p) rated with the lowest hedonic scores located in the upper-left quadrant were associated with negative attributes for ice cream, including \"hot\", \"peppery\", \"unpleasant\", \"grainy\", \"sandy\", \"burning\" and \"heat sensation\". These results showed similar behaviour  
Figure 3: Correspondence analysis (CA) of CATA test. Symmetric plot. Orange dots are terms used in CATA test (light orange for texture and appearance, medium orange for taste and aroma, and dark orange for mouthfeel terms), and blue dots are the samples of ice cream. No significant differences among samples for terms in non-italic oblique style (Cochran’s Q test). C—control sample; T0, T1, T2—samples with 0.5%, 1.0%, and 2.0% of turmeric; p—samples with added 0.02% black pepper. with JAR test scores, where the samples with the highest concentrations of turmeric powder were perceived as having the most bitter taste, and too strong aftertaste and aroma (Table 5). Penalty analysis was used to determine which CATA term decreased the overall acceptability of ice cream. Figure 4 visualises which attribute had a positive and which had a negative impact on acceptance. Attributes in the upper-right quadrant are the most important for the higher consumer acceptability of ice cream samples, and attributes in the lower-right quadrants are for decreasing acceptance scores. These data are summarised by penalty lift analysis (PLA; Figure 4b). Attributes such as \"pleasant\" flavour, \"sweet\", \"milky\", and \"buttery\", as well as \"creamy\" and \"smooth\" texture positively impacted overall liking rates. These terms were all associated with control, T0p, T0, and T1 samples (Figure 3). On the other hand, \"tingling\" sensation, \"spicy\" taste and \"off-flavour\" decreased consumers' liking of flavoured ice creams. Flavour, particularly \"sweet\" and \"buttery\", as well as \"creamy\" and \"smooth\" texture, has been found to drive consumers' liking of ice creams, which is in accordance with findings reported by [PERSON] et al. [81]. In similar studies with vanilla and chocolate ice creams [8; 36; 81], it has also been found that the flavour, particularly sweet and buttery, as well as creamy and smooth texture to drive consumers' liking of ice creams. Although the terms \"sandy\", which used by more than 30% of respondents, and \"grainy\" by more than 25% of respondents for describing the samples with the highest turmeric content (T2 and T2p), were expected to decrease the product's acceptability rating, these descriptors did not significantly influence the overall impression of the product.