Pungency perception and liking for pasta filata cheeses in consumers from different Italian regions

Puleo, Sharon; Braghieri, Ada; Condelli, Nicola; Piasentier, Edi; Monaco, Rossella Di; Favotto, Saida; Masi, Paolo; Napolitano, Fabio

doi:10.1016/j.foodres.2020.109813

Cited by 3 publications

(1 citation statement)

References 80 publications

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“…In general, scarce scientific knowledge is available on the influence of gender on consumers' affective responses to cheese, with regard or not to the flavor intensity. A study investigating the pungency perception and the liking for pasta filata cheese in consumers from different Italian regions found that females more often declared a preference for sweet cheese over pungent cheese [40]. Other authors [37] analyzed by gender their hedonic data on goat and sheep cheese but did not show any significant difference with regard to preference.…”

Section: Factors Influencing Consumers' Preferences For Gorgonzola Cheesementioning

confidence: 98%

Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese

Torri

Aprea

Piochi

et al. 2021

Foods

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Blue-veined cheese tends to polarize the consumers’ affective responses due to its strong flavor. This study aims to: (i) explore the consumers’ sensory perceptions and liking of Gorgonzola PDO cheese; (ii) identify the sensory drivers of acceptance for Gorgonzola in the function of the cheese style; (iii) characterize them by the volatile organic compounds (VOCs); and (iv) explore the relationships of the VOCs with sensory perception and liking. Six samples of Gorgonzola cheese differing in style (sweet vs. piquant), aging time (70–95 days), and production process (artisanal vs. industrial) were evaluated by 358 subjects (46% males, 18–77 years) using liking and Rate-All-That-Apply (RATA) tests. The cheese VOCs were measured by SPME/GC-MS. Liking was significantly higher for the sweet cheese than for the piquant cheese and for the artisanal cheese than for the industrial samples. Penalty Analysis showed that ‘creamy’, ‘sweet’, ‘nutty’, and ‘salty’ were significant drivers of liking while the ‘soapy’ and ‘ammonia’ flavors turned out to be drivers of disliking. Fifty-three VOCs were identified. Regression models revealed the significant highest associations between the VOCs and ‘ammonia’, ‘pungent’, ‘soapy’, and ‘moldy’ flavors. A good association was also found with the consumers’ liking. The identification of the sensory drivers of (dis) liking and their relationship with the VOCs of Gorgonzola opens up a new understanding of the consumers’ blue-veined cheese preferences.

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Section: Factors Influencing Consumers' Preferences For Gorgonzola Cheesementioning

confidence: 98%

Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese

Torri

Aprea

Piochi

et al. 2021

Foods

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Consumer perception and emotional responses to plant-based cheeses

Falkeisen

Gorman

Knowles

et al. 2022

Food Research International

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Caciocavallo Podolico Cheese, a Traditional Agri-Food Product of the Region of Basilicata, Italy: Comparison of the Cheese’s Nutritional, Health and Organoleptic Properties at 6 and 12 Months of Ripening, and Its Digital Communication

Di Trana,

Sabia,

Di Rosa

et al. 2023

Foods

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Traditional agri-food products (TAPs) are closely linked to the peculiarities of the territory of origin and are strategic tools for preserving culture and traditions; nutritional and organoleptic peculiarities also differentiate these products on the market. One such product is Caciocavallo Podolico Lucano (CPL), a stretched curd cheese made exclusively from raw milk from Podolian cows, reared under extensive conditions. The objective of this study was to characterise CPL and evaluate the effects of ripening (6 vs. 12 months) on the quality and organoleptic properties, using the technological “artificial senses” platform, of CPL produced and sold in the region of Basilicata, Italy. Additionally, this study represents the first analysis of cheese-related digital communication and trends online. The study found no significant differences between 6-month- and 12-month-ripened cheese, except for a slight increase in cholesterol levels in the latter. CPL aged for 6 and 12 months is naturally lactose-free, rich in bioactive components, and high in vitamin A and antioxidants and has a low PUFA-n6/n3 ratio. The “artificial sensory profile” was able to discriminate the organoleptic fingerprints of 6-month- and 12-month-ripened cheese. The application of a socio-semiotic methodology enabled us to identify the best drivers to create effective communication for this product. The researchers recommend focusing on creating a certification mark linked to the territory for future protection.

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Pungency perception and liking for pasta filata cheeses in consumers from different Italian regions

Cited by 3 publications

References 80 publications

Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese

Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese

Consumer perception and emotional responses to plant-based cheeses

Caciocavallo Podolico Cheese, a Traditional Agri-Food Product of the Region of Basilicata, Italy: Comparison of the Cheese’s Nutritional, Health and Organoleptic Properties at 6 and 12 Months of Ripening, and Its Digital Communication

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