Exploring creaminess perception in ice cream products using a combined static and dynamic sensory approach

Background, Context, or Rationale Creaminess is a critical determinant of the consumer acceptance of ice cream, yet its multidimensional sensory drivers—particularly across static and temporal dimensions—remain poorly characterised, thus hindering the development of healthier, low‐fat alternatives. Aim(s) To identify key textural and temporal attributes governing creaminess perception in ice cream using complementary static (quantitative descriptive analysis, QDA) and dynamic (temporal check‐all‐that‐apply, TCATA) sensory methodologies. Methods A mixed‐method framework was implemented: (1) A word association task with 186 consumers captured spontaneous creaminess descriptors, consolidated into 12 attributes via focus groups; (2) QDA quantified static correlations between creaminess and sensory properties; and (3) TCATA tracked dynamic attribute interactions over 60 s. Major Findings Static drivers (QDA): Creaminess correlated negatively with melting time, coldness, hardness and iciness ( P < 0.05), and positively with thickness and mouth coating ( P < 0.05). Temporal dynamics (TCATA): Creaminess perception evolved in two phases: (1) 0–25 s: Driven by viscosity and mouth coating intensity ( P < 0.05); (2) 60–120 s: Sustained by thickness and smoothness, delaying perceptual decline. Scientific or Industrial Implications This dual‐axis model advances creaminess characterisation by linking instantaneous texture (thickness and mouth coating) to time‐dependent sensory transitions, offering a novel framework for studying complex sensory attributes. Findings enable targeted reformulation of low‐fat ice creams by modulating thickness and smoothness in order to mimic fat‐derived creaminess.