Mouthfeel Assessment of Tetra Pak Paper Straws: Exploring the Correlation between Instrumental Measurements and Sensory Evaluation

Abstract

The implementation of the Single-Use Plastics Directive has gained significant attention due to the detrimental impacts of plastic pollution, leading to the transition from plastic straws to paper straws for Tetra Pak’s portion-size carton packages. However, the acceptance of paper straws could be hindered by negative mouthfeel perceptions, which customers find the difficulties to accurately describe them. Objective measurement approaches, such as instrumental measurement, are expected to provide a comprehensive understanding of the mouthfeel, which can be correlated with subjective preference. Therefore, it is important to ensure that the instruments can accurately predict the results of consumer responses.
The testing methods were developed in this study with the aim of investigating the useful correlations between subjective sensory perceptions and objective instrumental measurements of the mouthfeel on paper straws. Six different variants of paper straws were objectively evaluated for their mechanical and chemical properties related to mouthfeel through instrumental measurements, and their mouthfeel perception was subjectively evaluated through sensory analysis. Correlations between both subjective and objective measurements were identified using Pearson’s correlation.
The results indicated that applying a coating material on paper straws effectively reduces water absorption and surface roughness but increases the coefficient of friction. In terms of compressive strength, wet paper straws exhibited significantly lower strength than dry paper straws across all variants. The subjective sensory evaluation revealed that coated paper straws were perceived to be less rough, sticky, dry, and soggy while exhibiting higher sturdiness. Some subjective and objective correlations have been identified in this study, with tactile friction and water absorption demonstrating the most potential in predicting the mouthfeel perception of paper straws. Other properties, including surface roughness, dry compressive strength, and wet compressive strength, only showed a trend of correlations with mouthfeel perceptions without statistical proof. However, further research with more diverse paper straw variants is recommended to confirm the statistical significance of their relationships.

Popular Abstract

Plastic pollution has triggered a global awakening, prompting remarkable changes in how we consume plastics nowadays. To join the movement, Tetra Pak says goodbye to plastic straws and embraces the eco-friendlier alternative - paper straws for its convenient portion-size carton packages. However, this transition poses a major challenge for both companies and consumers. It is because the sensation when using paper straws may not be as satisfying for consumers as compared to plastic ones, and explaining this feeling is also difficult for consumers. But what if we could use measurement tools to accurately describe the experience and align them with the consumers' actual feelings? It would be fascinating. That is why this study comes in!
Five instrumental methods (objective measurement) were developed in this study to precisely evaluate the mechanical and chemical properties of six different paper straw variants. But that is not all! The study also involved consumers' input by inviting them to participate in sensory analysis (subjective measurement), sharing their first-hand experiences with paper straws. By comparing and analyzing the results from these measurements, the study aimed to decode the secrets of paper straw mouthfeel and discover the connections between them. Here is what the study found - the fascinating correlations between what consumers felt and what the instruments measured.
The findings from instrumental measurement showcased the power of coating material in transforming paper straws' mouthfeel. It effectively reduces the amount of water it absorbs (water absorption rate) and creates smoother surfaces for a delightful sipping experience. However, they showed an increase in the resisting force (friction force). Additionally, the study discovered that wet paper straws could not hold up the compressive force as much as dry ones, evidenced by their lower strength value when they were compressed in the machine. Now, let's dive into the consumer experience! Coated paper straws seem to be the heroes here. They were perceived as smoother, less sticky, less dry, and less soggy. Plus, they were considered sturdier compared to uncoated paper straws. The study also identified the correlations between subjective and objective measurements. The friction force and water absorption turned out to be the key properties in predicting mouthfeel experiences. Other objective measurements, apart from those two properties, seem to have the potential to explain mouthfeel perception but require further investigation to establish their significance statistically. The study recommends further research with diverse paper straw variants to confirm these exciting connections.

• author: Hanprerakriengkrai, Natchaya
• supervisor: Lars Palm
• organization: Packaging Logistics
• course: MTTM01 20231
• year: 2023
• type: H2 - Master's Degree (Two Years)
• subject: Technology and Engineering
• keywords: mouthfeel, paper straws, correlations, instrumental measurement, sensory evaluation
• language: English
• id: 9127648
• date added to LUP: 2023-06-22 10:11:23
• date last changed: 2023-06-22 10:11:23