P. Bárcenas

Consumer preference structures for traditional Spanish cheeses and their relationship with sensory properties

Abstract Eleven different cheeses were sensory profiled by a trained panel using a previously defined methodology. Using the same set of samples a group of 300 consumers resident in the Basque Country (three different regions: Alava, Bizkaia and Gipuzkoa) and Navarra (North of Spain), scored their preferences in a blind-test and taking into account their concepts on the samples. It was observed that there were important differences between consumer concept and sensory preference responses for most of the cheeses, indicating different focusing at the time of assessing preference. Generally, Idiazabal cheese concept was very similar to what consumers defined as the ideal cheese. Sensory descriptive terms nutty, buttery (flavor), sweet, smoky, rennett (odor), firmness and granularity presented a significant correlation coefficient with preference scores, although they were different among the four considered regions and the trained panel. The information obtained in this study could help researchers and marketing professionals elucidate strategies to approach firm products to ideal profiled cheeses.

Sensory profile of Ewe's milk cheeses

Sensory profiles for several ewe’s milk cheeses were developed and main sensory differences evaluated using a specifically designed methodology. It was stated that the existence of several clearly defined groups of sensory terms were negatively correlated. One group consisted of the attributes odor intensity, sharp odor, brine odor, rennet flavor, and butyric acid flavor. The other group consisted of milky odor, toasty odor, buttery odor and flavor, nutty flavor, and sweet flavor. Results pointed out that every descriptor except surface roughness showed a significant difference (p< 0.01) among the samples. Main sensory differences were basically attributable to different manufacturing technologies as well as different ripening periods.

Chemical references in sensory analysis of smoke flavourings

A new descriptive language and the corresponding set of chemical standard references for the evaluation of smoke flavourings is proposed. Analysis of variance (ANOVA) and linear discriminant analysis (LDA) were applied to validate this lexicon as well as to analyse reproducibility, discriminatory ability and homogeneity of the panel. Results confirmed that the developed methology was adequate to describe and discriminate commercial smoke flavourings. The number of low correlations demonstrates the need to maintain the majority of the descriptors for carrying out descriptive quantitative sensory analysis of smoke flavourings.

Comparison of free choice profiling, direct similarity measurements and hedonic data for ewes’ milk cheeses sensory evaluation

Abstract The purpose of this work was to compare the sensory characteristics of ewes’ milk cheeses using several sensory methodologies (free choice profiling (FCP), direct similarity measurements, and hedonic data). For this purpose, visual plot inspection as well as correlation coefficients among sensory dimensions were considered. Multidimensional maps obtained by means of free choice profiling proved difficult to interpret without any other external source of information in contrast to data obtained by direct similarity measurement techniques that gave interpretable solutions. Cheese samples showed specific sensory characteristics mainly based on ripening time and manufacturing procedures. The techniques used in this study revealed great individual variability during sensory assessment of cheese samples mainly attributable to the absence of assessor training. Multidimensional solutions for the different correlation techniques are also discussed.

Recalled preference of Spanish consumers for smoked food

The aim of the present study was to reveal if sensory properties of smoked food could be considered as decisive in the determination of one product’s preference over another. In addition to this, this work tries to clarify whether the flavour obtained in commercial smoked products was noticed and clearly recognized. This study consisted of two parts; first, a preference testing without physical products (recalled preference) presented using a nine‐point hedonic scale, and second, a difference testing with selected products using the triangular test. Consumers showed a preference for non‐smoked products, particularly for cheese, sausages and chips. The first preference dimension of the internal preference mapping (MDPREF) analysis accounted for 74.6 per cent of total variation indicating overall agreement about likings relating these products, with cheese being the most acceptable overall. Analyzing triangular test results it may be concluded that other factors but sensory ones must be defining consumer representations of smoked food, without a correspondence with its real organoleptic properties.