Evaluation of the sensorial quality of peppermint (Mentha piperita) ice cream

Abstract

The study evaluated the sensorial quality of peppermint (Mentha piperita) ice cream as a potential innovative dessert product. Specifically, the research assessed the product in terms of appearance, aroma, color, taste, texture, and overall acceptability using three formulations containing different amounts of peppermint extract: T1 (60 g), T2 (90 g), and T3 (120 g). A descriptive-experimental research design was employed, and data were collected from 30 respondents using a researcher-developed evaluation sheet based on a 9-point Hedonic Scale. The data were analyzed using weighted mean to determine the level of acceptability of each treatment. Results showed that all three treatments were rated “Very much acceptable” across all sensory attributes. Among the formulations, Treatment 2 (90 g peppermints extract) achieved the highest overall acceptability with a mean score of 7.74, indicating a well-balanced sensory profile in terms of appearance, aroma, color, taste, and texture. Although Treatment 3 (120 g) obtained slightly higher ratings in attributes such as color and aroma, its taste score was relatively lower, suggesting that excessive peppermint concentration may reduce palatability. In terms of production cost, Treatment 1 was the most economical, while Treatment 2 offered a more favorable balance between sensory quality and affordability. The findings suggest that peppermint can be successfully incorporated into ice cream formulation, providing a novel, acceptable, and potentially healthier dessert option. The product also shows promise for food innovation, small-scale commercialization, and community-based entrepreneurial initiatives.