Premium
Combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics to establish the consumer quality standard of Camembert‐type cheeses
Author(s) -
Los Paulo Ricardo,
Simões Deise Rosana Silva,
Benvenutti Laís,
Zielinski Acácio Antonio Ferreira,
Alberti Aline,
Nogueira Alessandro
Publication year - 2021
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12753
Subject(s) - chemometrics , food science , mesophile , sensory analysis , mathematics , quality (philosophy) , cheese ripening , chemistry , ripening , biology , chromatography , physics , genetics , bacteria , quantum mechanics
This study aimed to establish a consumer quality standard for Camembert‐type cheeses, combining chemical analysis, sensory profile, CATA (Check‐All‐That‐Apply), preference mapping and chemometrics. The cheeses were manufactured using three different cultures (‘O’ mesophilic homofermentative; ‘T’ thermophilic and ‘LD’ mesophilic heterofermentative) and assessed at different ripening times (14, 21 and 28 days). The results showed a clear separation between consumers, with a higher number preferring the LD‐type cheeses. The use of different sensory methods clarifies the consumers' choice regarding the cheese, with CATA proving to be an effective, low‐cost method for characterisation of the cheeses, with the cheese made with LD‐type culture the most accepted. These results show that this methodology can be used to develop consumer acceptable products through the standardisation of the manufacturing protocol.