Understanding the sensory profile of cheese ripeness description by trained and untrained assessors
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101249 |
Resumo: | 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. |
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Food Science and Technology (Campinas) |
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Understanding the sensory profile of cheese ripeness description by trained and untrained assessorsCATAQDAregional cheeseSanto GiornoAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101249Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.09922info:eu-repo/semantics/openAccessLIMA,Caroline Quevedo deBECKER,JaquelineSTEINBACH,JulianaBURGARDT,Vânia de Cássia da FonsecaMACHADO-LUNKES,AlessandraMARCHI,João FranciscoCISLAGHI,Fabiane Picinin de CastroMITTERER-DALTOÉ,Marina Leiteeng2022-07-25T00:00:00Zoai:scielo:S0101-20612022000101249Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-07-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Understanding the sensory profile of cheese ripeness description by trained and untrained assessors |
title |
Understanding the sensory profile of cheese ripeness description by trained and untrained assessors |
spellingShingle |
Understanding the sensory profile of cheese ripeness description by trained and untrained assessors LIMA,Caroline Quevedo de CATA QDA regional cheese Santo Giorno |
title_short |
Understanding the sensory profile of cheese ripeness description by trained and untrained assessors |
title_full |
Understanding the sensory profile of cheese ripeness description by trained and untrained assessors |
title_fullStr |
Understanding the sensory profile of cheese ripeness description by trained and untrained assessors |
title_full_unstemmed |
Understanding the sensory profile of cheese ripeness description by trained and untrained assessors |
title_sort |
Understanding the sensory profile of cheese ripeness description by trained and untrained assessors |
author |
LIMA,Caroline Quevedo de |
author_facet |
LIMA,Caroline Quevedo de BECKER,Jaqueline STEINBACH,Juliana BURGARDT,Vânia de Cássia da Fonseca MACHADO-LUNKES,Alessandra MARCHI,João Francisco CISLAGHI,Fabiane Picinin de Castro MITTERER-DALTOÉ,Marina Leite |
author_role |
author |
author2 |
BECKER,Jaqueline STEINBACH,Juliana BURGARDT,Vânia de Cássia da Fonseca MACHADO-LUNKES,Alessandra MARCHI,João Francisco CISLAGHI,Fabiane Picinin de Castro MITTERER-DALTOÉ,Marina Leite |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
LIMA,Caroline Quevedo de BECKER,Jaqueline STEINBACH,Juliana BURGARDT,Vânia de Cássia da Fonseca MACHADO-LUNKES,Alessandra MARCHI,João Francisco CISLAGHI,Fabiane Picinin de Castro MITTERER-DALTOÉ,Marina Leite |
dc.subject.por.fl_str_mv |
CATA QDA regional cheese Santo Giorno |
topic |
CATA QDA regional cheese Santo Giorno |
description |
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. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101249 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101249 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.09922 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126335010996224 |