Combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics to establish the consumer quality standard of Camembert‐type cheeses

Abstract

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.

Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation

“…Data on the consumer perception about the cheeses and willingness to purchase the products were analysed by analysis of variance (ANOVA) and comparison of means by the Fisher test ( P < 0.05; Los et al . 2021). The statistical analyses were performed using XLSTAT 2020.3 software (Addinsoft, Paris, France), SmartPLS v3.2.8 (SmartPLS GmbH, Bönningstedt, Germany) and Statistical Package for the Social Sciences (SPSS) v.20 (IBM Corp., Armonk, NY, USA).…”

Effect of adding salty‐taste enhancers on physicochemical and microstructural characteristics of reduced‐NaCl UF cheese using mixture design methodology

“…This technique allows a direct response and a quick product description from consumers and not necessarily from a trained panel (Rodrigues et al 2021a). Checkall-that-apply can include subjective terms such as quality and price, so its analysis is an effective method (Los et al 2020). Another method to assess consumer perception is the FWAM, a projective technique with a noninvasive approach that accesses the conscious and unconscious parts of an individual's mind, spontaneously expressing the first thoughts, images and/or feelings that come to mind.…”

“…The sensory properties of each sample were determined by calculating the mean of three replicates. However, further studies are required on novel methods of capturing consumer perception such as using the free word association method (FWAM), logistic regression models and check-all-thatapply (CATA) analysis (Judacewski et al 2019;Los et al 2020;Cais-Sokolińska et al 2021).…”

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

“…The importance of generating rapid/easy consumer perception of a new product is also without question. For the dairy industry, this understanding is no different and for this reason groups of researchers have dedicated themselves to exploring the sensory perception of dairy products through consumer techniques (Cais-Sokolińska et al, 2021;Los et al, 2021;Rodrigues et al, 2021a;Rodrigues et al, 2021b;Ruvalcaba-Gómez et al, 2020).…”