{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,22]],"date-time":"2026-10-22T17:44:36Z","timestamp":1792691076255,"version":"4.5.0"},"reference-count":56,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2020,11,28]],"date-time":"2020-11-28T00:00:00Z","timestamp":1606521600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001584","name":"Department of Agriculture, Food and the Marine, Ireland","doi-asserted-by":"publisher","award":["14F 812"],"award-info":[{"award-number":["14F 812"]}],"id":[{"id":"10.13039\/501100001584","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Perception and liking among Irish, German and USA consumers of salted butter produced from different feed systems\u2014outdoor grass (FS-GRSS), grass\/clover (FS-CLVR), and indoor concentrate (FS-TMR)\u2014was investigated. A consumer study was conducted in all three countries. Irish and German assessors participated in ranking descriptive analysis (RDA), whereas descriptive analysis (DA) was carried out by a trained panel in the USA. Volatile analysis was conducted to identify differences in aroma compounds related to cow diet. Overall, there was no significant difference in overall liking of the butters, among USA, German and Irish consumers, although cross-cultural preferences were evident. Sensory attribute differences based on cow diet were evident across the three countries, as identified by German and Irish assessors and trained USA panelists, which are likely influenced by familiarity. The abundance of specific volatile aromatic compounds, especially some aldehydes and ketones, were significantly impacted by the feed system and may also contribute to some of the perceived sensory attribute differences in these butters.<\/jats:p>","DOI":"10.3390\/foods9121767","type":"journal-article","created":{"date-parts":[[2020,11,29]],"date-time":"2020-11-29T21:55:31Z","timestamp":1606686931000},"page":"1767","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":19,"title":["A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems"],"prefix":"10.3390","volume":"9","author":[{"given":"Emer","family":"C. Garvey","sequence":"first","affiliation":[{"name":"Food Quality &amp; Sensory Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland"},{"name":"Sensory Group, School of Food and Nutritional Science, University College Cork, T12 R220 Cork, Ireland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Thorsten","family":"Sander","sequence":"additional","affiliation":[{"name":"Department of Food, Nutrition, Facilities, FH M\u00fcnster, Corrensstra\u00dfe 25, D-48149 M\u00fcnster, Germany"},{"name":"Innovationsmanagement, Sensorische Produktevaluation und Consumer Trends, Marie-Jahn-Str.20, 30177 Hannover, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tom F.","family":"O\u2019Callaghan","sequence":"additional","affiliation":[{"name":"School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"MaryAnne","family":"Drake","sequence":"additional","affiliation":[{"name":"Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC 27695, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shelley","family":"Fox","sequence":"additional","affiliation":[{"name":"St. Angela\u2019s Food Technology Centre, Lough Gill, 999928 Sligo, Ireland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maurice","family":"G. O\u2019Sullivan","sequence":"additional","affiliation":[{"name":"Sensory Group, School of Food and Nutritional Science, University College Cork, T12 R220 Cork, Ireland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Joseph P.","family":"Kerry","sequence":"additional","affiliation":[{"name":"Food Packaging Group, School of Food and Nutritional Science, University College Cork, T12 R220 Cork, Ireland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4048-8883","authenticated-orcid":false,"given":"Kieran N.","family":"Kilcawley","sequence":"additional","affiliation":[{"name":"Food Quality &amp; Sensory Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. 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