Drivers of linking of Prato cheeses: An evaluation using the check all that apply (CATA) and temporal dominance of sensations (TDS) tools. (July 2022)

• Record Type: Journal Article
• Authors: Rodrigues, Jessica Ferreira; Andrade, Rafaela da Silva; Souza, Vanessa Rios de; Abreu, Luiz Ronaldo de; Barcelos, Alessandra de Fatima; Cruz, Adriano Gomes da; Esmerino, Erick Almeida; Pinheiro, Ana Carla Marques
• Is Part Of: Food science and technology international. Volume 28:Number 5(2022)
• Page Start: 379
• Page End: 387
• Publication Date: 2022-07
• Subjects: Acceptance -- descriptive sensory tests -- flavor -- texture; Food -- Analysis -- Periodicals; 664
• DOI: 10.1177/10820132211018037
• Languages: English
• ISSNs: 1082-0132

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.