The Serra da Canastra region, located in southwestern Minas Gerais, Brazil, is recognized worldwide for its tradition of producing artisanal cheeses. However, as production is done by hand, great variability exists in the characteristics of artisanal Minas cheese. Thus, it is important to characterize the sensory profile of these products and verify the quality attributes that lead to their acceptance. Therefore, this study aimed to characterize the dynamic sensorial profile of artisanal Minas cheese produced in the Serra da Canastra region through temporal dominance of sensations and sensory acceptance tests and verify the attributes that lead to product quality. We observed that the texture and flavor profile varied among the evaluated artisanal Minas cheeses from Serra da Canastra, some cheeses being more characterized by creamy and soft or hard and firm sensations, whereas others had high dominance rates for crumbly texture. In relation to flavor, salty and bitter tastes were dominant in most cheeses, some also being characterized by a sour taste, and others by buttery and rancid attributes, which indicates a lack of product standardization. However, all samples obtained scores between 6 (liked slightly) and 7 (liked moderately), indicating good acceptability in relation to the texture and flavor of the evaluated cheeses. Moreover, it is possible to infer that creamy and soft or hard and firm are positive attributes for cheese texture, and bitter, buttery, salty, and acid taste drive cheese acceptance. This study provides important information for product standardization, quality improvement, and process origin indications, besides providing quality attributes that meet consumer desires.

Evidence has linked excessive salt consumption to the development of chronic degenerative diseases. Therefore, special attention has been given to the consumption of healthier products with reduced sodium contents. This study aimed to develop a Mozzarella cheese with a reduced sodium content using a mixture of salts through acceptance testing and temporal sensory evaluation. The following 3 formulations of Mozzarella cheese were prepared: formulation A (control), which was produced only with NaCl (0% sodium reduction), formulation B (30% sodium reduction), and formulation C (54% sodium reduction). Every formulation was produced using a mixture of salts consisting of NaCl, KCl, and monosodium glutamate at different concentrations. The products underwent sensory acceptance tests, and the time intensity and temporal dominance of sensations were evaluated. The proportions of salts used did not cause strange or bad tastes but did result in lower intensities of saltiness. Mozzarella with low sodium content (B and C) had a sensory acceptance similar to that of traditional Mozzarella (A). Therefore, the use of a mixture of salts consisting of NaCl, KCl, and monosodium glutamate is a viable alternative for the production of Mozzarella, with up to a 54% reduction in the sodium content while still maintaining acceptable sensory quality.

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This study is an extension of a previously research about cheese consumer behavior assessed by diaries (Rodrigues et al. 2020). It comprises an investigation of Diary (performed at home by consumers) and CATA (a traditional sensory method performed at lab) tools assessing Canastra cheese, to compare the results and information obtained from both sensory techniques. Sensory evaluations were performed during 10 days, evaluated every 5 days. Thus, cheeses were assessed with 22, 27, and 32 days of maturation. Diary and CATA provided similar sensory profiles and acceptances over the Canastra cheese consumption, as well as sensory changes related to product maturation. Moreover, the diary method allowed the acquisition of complementary information associated to the real and repeated consumption, such as the consumption context and habits, quantity consumed and food preparation. Results also will guide Canastra cheese producer to plan production, marketing and commercialization strategies.

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The diary method has been used in some areas of knowledge, being uncommon in the area of sensory analysis of food. In addition, given the expanding market and the added value of Canastra artisanal Minas cheese, it is important to study consumer behavior, as well as understand the consumption habits of the product. Thus, the objective of this study was to use the diary method to collect sensory data, in addition to investigating the behavior and perceptions of consumers of artisanal Minas cheese. Potentials and weaknesses of the application of the method were discussed. The results of this study will contribute to sensory science, focusing on the assessment of real and continued food consumption. Moreover, they provide a better understanding of consumer behavior and consumption habits of artisanal Minas cheese from Canastra, directing planning production, marketing and commercialization strategies. Practical Application The findings of this study are useful for Brazilian artisanal cheese producers as it enables understanding the consumer behavior and consumption habits of artisanal cheese to plan production, marketing, and commercialization strategies. In addition, it shows practical utility for consumer‐based methodologies, focusing on the assessment of real and continued food consumption.

Sensory descriptive methods are useful tools for quality control and product development. In recent years, faster methods (such as Sorting task), which do not require trained sensory panels, have been increasingly implemented to save time and consumption. Sorting task is a simple procedure for collecting similarity data, in which each assessor groups stimuli based on their perceived similarities, following or not by the samples description. Several variations of this method have been developed and presented. However, none of these approaches focused mainly on determining attributes that drive product acceptance. Thus, it is important to evaluate some tasks variations to establish recommendations about procedures useful for screening numerous samples, considering their characteristics that most contribute to their acceptance. Therefore, this study assessed three sorting task variations, varying the sorting criteria—based on similarities or based on acceptance, to assess Dulce de leche drivers of liking. Sorting criteria and the sensory description task influenced sensory results. Focusing on drivers of liking determination, grouping criteria based on preference (suggested name as Preference Sorting), following the description of the characteristics that most contribute to product acceptance, seems to be interesting. Practical application The findings of this study show practical utility for consumer‐based methodologies, focusing on sorting task and drivers of liking determination. In addition, they are useful for Brazilian Dulce de leche producers as it enables understanding the consumer preferences to plan production, marketing, and commercialization strategies.