Heated or raw Blue cheeses: what are the drivers influencing consumer preferences?

Abstract

Six French Blue cheeses (two cheese types of varying ripening times) were evaluated under two treatment conditions, raw cheeses (without heating) and heated cheeses (with heating), in order to describe the sensory properties of raw and heated cheeses and to identify the sensory keys drivers of liking and disliking that explain consumer preference patterns. A trained panel performed sensory profiles of selected cheeses. In parallel, 153 French consumers evaluated the same cheeses for overall liking and intensity of gustatory attributes, coupled with open‐ended questions. Descriptive analysis revealed a clear distinction between the two treatment conditions. In addition, three clusters of consumers were identified with distinctive preference profiles. One of the clusters, including about 25% of consumers, clearly preferred cheeses with a high flavour intensity whatever the treatment conditions. A second cluster, 50% of consumers, liked only heated cheeses, for which texture and appearance were determined as drivers of liking. The third cluster preferred cheeses with a slight flavour intensity whatever the treatment conditions.

Does consumer liking fit the sensory quality assessed by trained panelists in traditional food products? A study on PDO Idiazabal cheese

“…Conversely, there is evidence that bitterness is not a desirable cheese characteristic for some consumers, as reported by several authors (Arcia, Curutchet, Costell, & Tarrega, ; Bord, Guerinon, & Lebecque, ; Caspia et al, ; Young, Drake, Lopetcharat, & McDaniel, ; Zhang et al, ). A dislike for “bitter” taste has also been studied in other food products than cheese, such as whole‐grain products (Bakke & Vickers, ), extra virgin olive oils (Barbieri et al, ; Delgado & Guinard, ; Recchia, Monteleone, & Tourila, ) or green vegetables (Chadwick, Gawthrop, Michelmore, Wagstaff, & Methven, ; Dinnella et al, ; Poelman, Delahunty, & Graaf, ).…”

“…Other authors, has also determined that flavor was more a driving force in overall liking of different cheeses (raw milk cheeses) than texture (Liggett, Drake, & Delwiche, ; Yates & Drake, ; Young et al, ). However, in a study on PDO Blue‐veined cheese, Bord et al () found that texture characteristics were the key sensory drivers of liking for 48.4% of consumers. So, the influence of the texture on the consumers' preferences could also be influenced by the kind of cheese.…”

Application of two sensory methods to investigate the impact of heating on the flavor perception of a French blue cheese

“…The same design was used to select cheese samples as previously described by Bord et al (). French PDO blue cheeses were chosen, and more specifically Fourme d'Ambert cheese, made with cow's milk from the Auvergne region of France.…”

“…French PDO blue cheeses were chosen, and more specifically Fourme d'Ambert cheese, made with cow's milk from the Auvergne region of France. Two types of cheese (SA and SB) having different sensory features but made by the same dairy company were selected, differing only in the ratio of fermented cocktail content, with a starter culture and Penicillium roqueforti (Bord et al, ). All the cheeses were made from pasteurized milk based on the same industrial cheese‐making process (fat standardization, maturation of milk, coagulation, stirring, draining, and pricking of curd).…”

“…In this context, excessive bitterness can be a major reason for cheese rejection by consumers (Caspia, Coggins, Schilling, & Yoon, ; Drake, Gerard, & Drake, ; Zhang et al, ). Indeed, although heating (cooking) mainly affects the textural properties of melted cheeses, flavor also plays an important role in consumer preferences for this type of cheese (Bord, Guerinon, & Lebecque, ). Therefore, our exploratory study focused mainly on the flavors that strongly contribute to the typicality of PDO cheeses and more specifically on some taste attributes, which have a fundamental and discriminating role between cheeses.…”