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acceptability, CATA, food development, food formulations, odor, taste


Nowadays, it is important to make effort to develop new formulations for subjects affected by rare diseases who need to follow a lifetime diet to maintain a good health.

The purpose of the study was to evaluate the acceptability and to obtain a sensory descriptive analysis of protein substitutes (glycomacropeptide GMP formulas vsL-amino acid formulas) involving subjects affected by phenylketonuria in Northern and  Southern Italy. Results demonstrated in both groups of subjects a  greater acceptability of GMP samples, characterized by sweet and mild taste, mild odor, and natural color, compared with amino acid formulations. These sensory attributes should be considered during product development as a key factor influencing subjects’ satisfaction.

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