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Sorting task as a tool to elucidate the sensory patterns of artisanal cheeses
Author(s) -
Rodrigues Jéssica F.,
Mangia Bruna A.,
e Silva Jonas G.,
Lacorte Gustavo A.,
Coimbra Lorena O.,
Esmerino Erick A.,
Freitas Mônica Q.,
Pinheiro Ana Carla M.,
Cruz Adriano G.
Publication year - 2020
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/joss.12562
Subject(s) - sorting , certification , sensory system , task (project management) , sensory analysis , process (computing) , food science , taste , computer science , business , geography , mathematics , biology , engineering , economics , management , systems engineering , neuroscience , programming language , operating system
This study aimed to describe the sensory profile of artisanal Minas cheeses using the Sorting task to generate the sensory patterns that can be applied in the processes of certification and registration of Geographical Indication of Origin of these products. Sorting task was useful to characterize and define the sensory patterns of artisanal cheeses from Canastra and Araxá regions. There was a good relationship between the consumer grouping/description and the production region. In general, Canastra cheeses were characterized as buttery cheeses, with a yellowish crust and a sweet taste, while Araxá cheeses were related to firm, crumbly, white‐cream, salty, and sour sensory attributes. These sensory descriptors can be useful for the geographical indication process and can help on the certification of these products. Practical applications The findings of this study are useful for Brazilian artisanal cheese producers as it enables to use a sensory approach to differentiate cheeses form different regions, being an additional tool, which contributes for improvement of certification process. In addition, it shows practical utility for consumer‐based methodologies as it was used the sorting task.