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Color modification of the face cream and its general sensory quality

 

 

 

Key words:

sensory analysis, color, moisturizing cream, perception, modification

Summary

The paper presents an analysis of the effect of the color of the cream on its final evaluation. Using the point method, the sensory quality of the six selected branded products was investigated (the assessment included the following sensory traits: fragrance, consistency, uniformity, cushion effect, distribution, greasiness, absorption, moisturizing properties). From all of the face cream samples tested, the highest rated one and another with slightly lower score were selected for the next stage of the study. Then the color of the second face cream was changed to be closer to the highest rated one. The modified face cream sample received better assessment scores than before the modification, although objectively both samples differed only in color and all other sensory features were the same.

dr inż. Paweł TUREK 

Cracow University of Economics Faculty of Commodity Science 

Department of Industrial Commodity Science 

ul. Sienkiewicza 4, 30-033 Cracow

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