The sensory characteristics of Cheddar cheese and their relationship with acceptability

Abstract

Seven varieties of Cheddar cheese were evaluated using free‐choice and conventional (quantitative descriptive analysis) profiling. This study looks at the odour and flavour attributes of the cheeses; as well as the more widely reported texture characteristics. Generalized Procrustes analysis was used to analyse data from both profile methods, as well as being applied to compare the perceptual spaces obtained from the two methods. The results obtained from both profiling procedures were similar and easily interpretable, suggesting that the less time consuming free‐choice method is an appropriate technique when used with trained assessors. Strength of odour and flavour, and rubbery and grainy texture were some of the important attributes separating the cheeses in a two dimensional perceptual space. Preference judgements were obtained from 50 consumers using a nine point hedonic scale. These data were related to the profile space using Preference Mapping and the best model evaluated.

Role of salt in Iranian ultrafiltered Feta cheese: Some textural and physicochemical changes during ripening

“…; McEwan et al . ; Guinard and Mazzucchelli ). Texture was evaluated quantitatively using a texture analyzer instrument (see for details).…”

Developing a lexicon for the flavor description of French cheeses

“…Some studies have focused on textural properties of French cheese (Antoniou, Petridis, Raphaelides, Ben Omar, & Kesteloot, 2000) or on the flavor description of a particular type of cheese. Previously developed lexicons have focused on the description of the flavor of a wide variety of aged, natural cheeses (Heisserer & Chambers, 1993) or of a particular type of cheese, such as eweÕs milk cheese (Barcenas, Perez Elortondo, Salmeron, & Albisu, 1999), Comté (Stevenot, Berodier, & Schlich, 1997), Mozzarella (Pagliarini, Monteleone, & Wakeling, 1997), or Cheddar cheese (McEwan, Moore, & Colwill, 1989;Muir & Hunter, 1992;Murray & Delahunty, 2000b;Piggott & Mowat, 1991). No terminology was found in the literature to describe the flavor of a wide variety of French cheeses.…”

Linear Viscoelastic Properties of Regular- and Reduced-Fat Pasteurized Process Cheese During Heating and Cooling

“…Therefore, texture and melting characteristics of cheese are the most important factors in determining quality of cheese for a particular product application, [1,2] consumer acceptability, and quality. [3] Cheese is a viscoelastic material and can be regarded as a dispersed phase of fat globules embedded in a continuous protein matrix. The rheological properties of cheese are affected by composition and structural characteristics, and they undergo notable physical and chemical changes during aging.…”