Physicochemical Analysis, Consumer Profile and Sensory Analysis of Goat Coalho Cheeses Seasoned With Alcoholic Beverages / Análise Fisico-Química, Perfil De Consumidor E Análise Sensorial De Queijos De Coalho De Cabra Condimentados Com Bebidas Alcoólicas

Abstract

The present study sought to characterize the physicochemical, bacteriological and sensorial effects that alcoholic beverages exert on goat Coalho cheese. For that, goat Coalho cheeses were seasoned with alcoholic beverages and physicochemical and bacteriological analyses were performed on day 0, as well as sensory analysis. The potential consumers were expected to be slightly familiar with goat dairy products. Among the seasoned cheeses, goat Coalho cheese with beer had the best acceptability and purchase intention, a result that is associated with the typical consumption of such alcoholic beverage by potential consumers. Soft and white characteristics were the most emphasized by taste testers, what is in agreement with the instrumental color and texture. According to the principal component analysis (PCA), acid and alcoholic aromas and taste were the characteristics responsible for acceptability. Therefore, it is concluded that goat cheese with alcoholic beverages can be elaborated and have good acceptability.