Drivers of linking of Prato cheeses: An evaluation using the check all that apply (CATA) and temporal dominance of sensations (TDS) tools

Abstract

Prato cheese is one of the most consumed dairy products around the word, mainly in Brazil, being the second most produced cheese in the country. However, a great variation in the cheeses sensory profiles is observed. Therefore, knowledge about the attributes that drives the product acceptance is important for Prato cheese standardization, targeting the best production conditions for obtaining cheese quality improvement. Moreover, this study also contributes with information about the TDS and CATA methodologies for the sensory field. TDS and CATA were useful tools determining liking directors of Brazilian Prato cheese. Creamy, Salt and soft attributes were indicated as drivers of liking of Prato cheese, while hard, rubbery and bitter taste contributed negatively to the acceptance of the product.

Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners

“…Temporal dominance of sensations (TDS) can characterise the dominant sensory sensations perceived by panelists during the consumption of a product over a specified time (Meyners, 2011). This method has been successfully used to characterize the dynamic sensory characteristics of dairy products such as chocolate dairy dessert (Morais et al., 2014), yogurt (Greis et al., 2020; Lesme et al., 2020; Oliveira et al., 2021; Pereira et al., 2021), Prato cheese (Rodrigues et al., 2021), and chocolates (Rodrigues et al., 2016). Moreover, the evaluation of products using multiple intake TDS is important as food products are consumed in repeated bites, which can significantly change how they are perceived due to sensory adaptation.…”