Jelly is a significant snack food, and its sensory quality directly affects consumer choice.Accurate identification and optimization of key sensory attributes are essential for enhancing product competitiveness.In this study, nine brands of jelly were selected as research objects.Qualitative and quantitative consumer tests (liking test, CATA, and JAR), and quantitative descriptive analysis of the evaluation group were used to determine the key sensory attributes of jelly products and the ideal intensity range of key attributes.Results showed that sensory attributes were the primary drivers of jelly consumption (P<0.05), with texture (r=0.70) contributing more to overall liking than flavor (r=0.55).The CATA test clearly identified that the attributes most concerned by consumers were springiness, chewiness, brittleness, and toughness.The JAR test verified that insufficient or excessive hardness, springiness, chewiness, cohesiveness, and toughness would significantly reduce consumer liking for the product.Combining JAR data and descriptive analysis results, the ideal intensity range (0-15 scale) of key texture attributes was determined as follows:hardness close to the jelly bar standard sample (8 points):7.15-8.25 points, springiness and chewiness were slightly greater than the pudding standard sample (8 points, 7 points), respectively 8.45-9.00 points and 7.5-9.00 points, cohesiveness was between the jelly bar standard sample (7 points) and the QQ candy standard sample (12 points):7.5-10.00 points, and toughness was between pudding (4 points) and the jelly bar (7 points):5.66-7.15 points.
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