Consumer perception of smoked Cheddar cheese

Toro-Gipson, R.S. Del; Rizzo, P.V.; Hanson, Dana; Drake, M.A.

doi:10.3168/jds.2020-18711

Cited by 11 publications

(7 citation statements)

References 23 publications

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“…Focus groups have become an important and reliable research tool in recent years that can lead to a more precise formulation of research questions [ 36 , 37 , 38 , 39 , 40 , 41 , 42 ].…”

Section: Methodsmentioning

confidence: 99%

An Exploratory Study of the Purchase and Consumption of Beef: Geographical and Cultural Differences between Spain and Brazil

Magalhães

Maza

Prado

et al. 2022

Foods

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Beef consumption and production in Spain and Brazil are different with the consumption of beef in Brazil being three times higher than in Spain. In addition, there are variations in the economic value of production and in the traceability system. Therefore, the aim of this research was to understand the purchasing and consumption patterns using the customer behavior analysis technique of focus groups, which analyzed motivations for the consumption of beef, classifying their preferences by the intrinsic and extrinsic attributes at the time of purchase. The key aspect of the consumption of beef, both for Spanish and Brazilian consumers, was personal satisfaction/flavor. Spanish consumers were more conscious than Brazilians of the beneficial and harmful qualities that meat provides. The presence of fat was the factor that most restricted intake in both countries. The most important intrinsic attributes for Spanish and Brazilian consumers were the visual aspects of the meat: color, freshness, and the quantity and disposition of fat. The most important extrinsic characteristics were the price and expiration date. Spanish consumers see packaged meat as convenient and safe, although it is considered by Brazilians to be over-manipulated. The traceability certification on the label provides credibility to the product for the Spanish but only partially for Brazilians.

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“…Focus groups have become an important and reliable research tool in recent years that can lead to a more precise formulation of research questions [ 36 , 37 , 38 , 39 , 40 , 41 , 42 ].…”

Section: Methodsmentioning

confidence: 99%

An Exploratory Study of the Purchase and Consumption of Beef: Geographical and Cultural Differences between Spain and Brazil

Magalhães

Maza

Prado

et al. 2022

Foods

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“…We used ACBC in this study as it is less time-intensive and fatiguing for participants than adaptive conjoint analysis and provides more robust estimation of part-worth utilities than choice-based conjoint analysis (Orme, 2006;Jervis et al, 2012). Previous research has shown that ACBC can be used to effectively assess consumer perception of cheese and other dairy products (Harwood and Drake, 2018;Rizzo et al, 2020;Del Toro-Gipson et al, 2021). The ACBC included a build-your-own (BYO) exercise followed by 8 screening tasks with 4 concepts per screening task and concluded with a choice tournament with 3 concepts per choice task.…”

Section: Online Surveymentioning

confidence: 99%

“…In contrast, survey participants returned the lowest utility score for orange Cheddar (−66.5) out of all variables presented (P < 0.05), which suggested that orange Cheddar as a cheese for HPC was less appealing to consumers. It has been previously observed that consumers value intrinsic characteristics of flavored cheeses; smoked Cheddar consumers placed importance on smoking method, smoke intensity, type of wood, and type of cheese (Del Toro-Gipson et al, 2021).…”

Section: Acbc Exercisementioning

confidence: 99%

“…Other researchers have used paneer cheese as a matrix to study perception of capsaicin burn to correlate consumer results with electronic-tongue analysis (Schlossareck and Ross, 2019). Other researchers have used consumer-acceptance testing and survey methods to evaluate consumer perception of different options in the flavored and specialty cheese categories, such as raw milk Gouda and smoked cheeses (Colonna et al, 2011;Del Toro-Gipson et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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Consumer perception of natural hot-pepper cheeses

Racette

Drake²

2022

Journal of Dairy Science

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Hot-pepper cheese (HPC) is a growing category of flavored natural cheese. The objective of this study was to evaluate consumer perception of HPC using a combination of quantitative survey methods and consumer evaluation of HPC. An online survey (n = 510) was conducted to understand drivers of purchase for the HPC category. Consumers of HPC answered maximum difference exercises and an adaptive choice-based conjoint activity focused on HPC attributes. Subsequently, natural HPC were manufactured in duplicate with 5 different hot-pepper blends with a range of heat intensities and distinct color differences. Trained panel profiling and consumer-acceptance testing (n = 194 consumers) were conducted on the cheeses. Three clusters of consumers were identified from the online survey. Cluster 1 (n = 175) were traditional HPC consumers, and cluster 2 (n = 152) preferred milder HPC. Cluster 3 (n = 183) showed preference for spicier HPC as well as novel HPC, such as those made with habanero peppers or white Cheddar cheese. Conceptually, the overall ideal HPC was a Monterey Jack with medium-sized, multicolored pieces of jalapeno peppers and a medium heat and spiciness. Heat and spiciness intensity and type of cheese were the most important attributes. The 5 HPC used in consumer testing had a distinct range (low to high) of hot-pepper burn and heat intensity by trained panel profiling. Consumer overall liking increased as hot-pepper burn and heat intensity increased to a certain point, indicating HPC consumers may have an optimal point for heat and spiciness in HPC. Consumers also preferred HPC with multicolored pepper pieces over those with a single pepper color, consistent with survey results. Consumers who self-reported that they prefer mild-or medium-spicy foods (mild consumers) preferred HPC that were less intense in hot-pepper burn than consumers who self-reported preference for hot or spicy foods (hot consumers). Most HPC consum-ers preferred HPC with higher heat intensity and were also motivated by visual characteristics of HPC.

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“…Previous research investigated how consumers described the perceived sensory properties of several PDO cheese varieties, such as Parmigiano Reggiano [38], Nostrano Valtrompia PDO Cheese [41], Swiss goat and sheep cheese [37], and Cheddar cheese [42,43], as well as some blue-veined cheese [12]. However, no specific information was previously reported about the consumers' description of Gorgonzola cheese sensory attributes; thus, in this study, the RATA test was applied with the aim of providing a first description of the consumers' sensory perception of this PDO cheese.…”

Section: Consumers' Perception Of the Gorgonzola Cheese Sensory Propertiesmentioning

confidence: 99%

Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese

Torri

Aprea

Piochi

et al. 2021

Foods

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Blue-veined cheese tends to polarize the consumers’ affective responses due to its strong flavor. This study aims to: (i) explore the consumers’ sensory perceptions and liking of Gorgonzola PDO cheese; (ii) identify the sensory drivers of acceptance for Gorgonzola in the function of the cheese style; (iii) characterize them by the volatile organic compounds (VOCs); and (iv) explore the relationships of the VOCs with sensory perception and liking. Six samples of Gorgonzola cheese differing in style (sweet vs. piquant), aging time (70–95 days), and production process (artisanal vs. industrial) were evaluated by 358 subjects (46% males, 18–77 years) using liking and Rate-All-That-Apply (RATA) tests. The cheese VOCs were measured by SPME/GC-MS. Liking was significantly higher for the sweet cheese than for the piquant cheese and for the artisanal cheese than for the industrial samples. Penalty Analysis showed that ‘creamy’, ‘sweet’, ‘nutty’, and ‘salty’ were significant drivers of liking while the ‘soapy’ and ‘ammonia’ flavors turned out to be drivers of disliking. Fifty-three VOCs were identified. Regression models revealed the significant highest associations between the VOCs and ‘ammonia’, ‘pungent’, ‘soapy’, and ‘moldy’ flavors. A good association was also found with the consumers’ liking. The identification of the sensory drivers of (dis) liking and their relationship with the VOCs of Gorgonzola opens up a new understanding of the consumers’ blue-veined cheese preferences.

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Consumer perception of smoked Cheddar cheese

Cited by 11 publications

References 23 publications

An Exploratory Study of the Purchase and Consumption of Beef: Geographical and Cultural Differences between Spain and Brazil

An Exploratory Study of the Purchase and Consumption of Beef: Geographical and Cultural Differences between Spain and Brazil

Consumer perception of natural hot-pepper cheeses

Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese

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