Sorting task as a tool to elucidate the sensory patterns of artisanal cheeses

Abstract

This study aimed to describe the sensory profile of artisanal Minas cheeses using the Sorting task to generate the sensory patterns that can be applied in the processes of certification and registration of Geographical Indication of Origin of these products.Sorting task was useful to characterize and define the sensory patterns of artisanal cheeses from Canastra and Araxá regions. There was a good relationship between the consumer grouping/description and the production region. In general, Canastra cheeses were characterized as buttery cheeses, with a yellowish crust and a sweet taste, while Araxá cheeses were related to firm, crumbly, white-cream, salty, and sour sensory attributes. These sensory descriptors can be useful for the geographical indication process and can help on the certification of these products.

Development and characterization of two novel formulations of Labneh cheese of sheep’s milk

“…Sensory methodologies based on consumer´s perception have gained importance for evaluate dairy products (Judacewski et al, 2019;Rodrigues et al, 2020;Soares et al, 2019), as the free word association method that allows us to understand the sensory attributes that lead to frequent and occasional consumption and define strategies to stimulate consumption by those who do not buy the product (Judacewski et al, 2019). The sorting task method helps to group similar samples and the methodologies that use consumer description and preferred attribute elicitation make it possible to assess consumer's perception and characterize products based on the evaluation of their sensory attributes (Rodrigues et al, 2020;Soares et al, 2019). These sensory methodologies can be used to evaluate and improve a novel dairy like Labneh sheep's milk cheese before commercialization in the Brazilian market.…”

Effect of high somatic cell counts on the sensory acceptance and consumption intent of pasteurized milk and coalho cheese

“…An additional sensory characterization in terms of projective methods and descriptive tests (Oliveira et al, 2017;Torres et al, 2017;Judacewski et al, 2019;Rodrigues et al, 2020;Soares et al, 2020) such as a quantitative descriptive analysis (QDA) should be performed for a complete sensory analysis in future studies, and can be promising because it is a method to qualify the type and quantify the intensity of sensory properties immediately after sensory detection. The temporal dominance of sensations (TDS) has been widely used as a temporal descriptive technique to provide information on the sequence and duration of dominant sensations (Galmarini et al, 2017).…”

Comparative effect of probiotic and paraprobiotic addition on rheological and sensory properties of yoghurt

“…Sensory evaluation based on consumer perception is popular worldwide and the innovative techniques such as sorting tasks and word association have been used to characterise the sensory properties of artisanal and mould surface‐ripened cheese (Judacewski et al . 2019; Rodrigues et al, 2020). Furthermore, the preferred attribute elicitation (PAE) method can be used to determine the sample’s attributes and rank them regarding their importance for liking the products.…”