Understanding the sensory profile of cheese ripeness description by trained and untrained assessors

Abstract

Cheese ripeness is an important step of cheese manufacturing that provides a kind of food with complex sensory characteristics and nuanced differences. The importance of generating rapid/easy consumer perception of a new product is without question. The aim was to evaluate the Santo Giorno cheese sensory profile, at different ripening times and with different starter cultures, evaluated by trained assessors and consumers using CATA questions. The two methods generated similar results. However, the results from CATA revealed that consumers are able to discriminate between cheeses with different ripening times but not describe them in detail. The application of the technique also made it possible to perceive that the two starter cultures used did not reflect different sensory elements and that the spicy and salty attributes are more easily perceived by consumers when evaluating ripened cheeses.

Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5‐month ripening

“…Finally, the role of sensory methods in the food industry for quality control and product development is important, and the evaluation of the relationships between product formulation, chemical properties, production processes, and sensorial properties can be done by using various statistical techniques (de Lima et al., 2022; Los et al., 2021). In the present study, no sensory evaluation was performed, and it was a limitation in investigating the effects of milk types and ripening periods on the consumer preferences for Antep cheese.…”

Viability and resistance of Lacticaseibacillus rhamnosus GG to passion fruit beverages with whey protein isolate

“…Therefore, they are promising for use in the development of beverages added with probiotic bacteria, but there is a need of performing sensory studies in a further research. Lima et al (2022) highlighted that the importance of generating rapid/easy consumer perception of a new product is an urgent need, and Torres et al (2020) suggested identify consumer needs and expectations, which may assist in developing a new brand, i.e., more competitive products.…”

Use of ultrasound and acerola (Malpighia emarginata) residue extract in meat pork

“…Consumers are more demanding in relation to meat quality, developing new demands, such as increased shelf life and good sensory quality (Lima et al, 2022). The tenderness of the meat is one of the most important elements in the choice of the product, the modification in the intrinsic structure of the meat, for example, increased proteolysis and fragmentation of the myofibrils contribute to the improvement of tenderness (Alarcon-Rojo et al, 2019;Xiong et al, 2020;Arruda et al, 2021;Araújo et al, 2022).…”