This study aimed to evaluate the effects of the application of ohmic heating (OH) to milk (0, 2, 4, 6, 8, or 10 V cm⁻¹, 72–75 °C/15 s) on the sensory profiling of dulce de leche (DL) evaluated using preferred attribute elicitation (PAE) and temporal Check-all-that-apply (TCATA) methodologies. In addition a consumer test was also performed. OH-DL samples presented increased scores for all the sensory attributes evaluated. Low or intermediate strength electric fields contributed to increase bitter taste and decrease DL aroma and sweet taste of the products, without impact on the overall liking. When high strength electric fields were applied, higher brightness, fluidity and DL flavor scores were observed, as well as, lower intensities in consistency and sandiness scores, resulting in increased acceptance by consumers. From TCATA data, it could be observed that the perception of all sensory attributes increased as well as increased the strength of the electric fields. Overall, the adoption of electric fields with higher strength in ohmic heating during DL processing is advised, since they improved the intensity and perception of desirable intrinsic DL sensory attributes as well as improved DL overall liking.

这项研究旨在评估在牛奶（0、2、4、6、8或10 V cm ^-1上应用欧姆加热（OH）的影响（72-75°C / 15 s），使用首选属性启发（PAE）和时间应用所有检查（TCATA）方法对dulce de leche（DL）的感官特征进行了评估。此外，还进行了消费者测试。OH-DL样品在所有评估的感官属性方面得分均升高。低或中等强度的电场有助于增加苦味并降低产品的DL香气和甜味，而不会影响整体喜好。当施加高强度电场时，观察到较高的亮度，流动性和DL风味评分，以及较低的稠度和含沙评分强度，从而导致增加了消费者的接受度。根据TCATA数据，可以观察到，所有感觉属性的感知都增加了，并且电场强度也增加了。总体而言，建议在DL处理期间在欧姆加热中采用强度更高的电场，因为它们可以改善所需的固有DL感官属性的强度和感知，并改善DL的整体喜好。