Effect of pressing time on sensory attributes of fresh goat cheese: Correlation with emotions and memories evoked in consumers
The study determined the impact of pressing time (12, 18 and 24 h) of fresh goat cheese on sensory attributes and their correlation with consumers' cognitive aspects (emotions and memories). Consumers (n = 100) performed the check‐all‐that‐apply technique to identify sensory attributes, emotion...
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Published in | International journal of dairy technology Vol. 77; no. 3; pp. 940 - 948 |
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Main Authors | , , , , , , , , , |
Format | Journal Article |
Language | English |
Published |
Oxford
Blackwell Publishing Ltd
01.08.2024
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Subjects | |
Online Access | Get full text |
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Summary: | The study determined the impact of pressing time (12, 18 and 24 h) of fresh goat cheese on sensory attributes and their correlation with consumers' cognitive aspects (emotions and memories). Consumers (n = 100) performed the check‐all‐that‐apply technique to identify sensory attributes, emotions and memories. Pressing for 12 and 24 h evoked eight positive emotions and nine positive memories that were correlated (r > 0.95) with sensory attributes, particularly (milk‐aroma, butter‐flavour, milk‐flavour and milk skin‐flavour). However, pressing for 18 h evoked negative emotions and negative memories. Information from this study may be useful for the development of acceptable fresh goat cheese products.
Impact of pressing time on sensory attributes, consumer emotions and consumer memories of goat cheeses. |
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Bibliography: | These authors share first authorship. Corrections added on 12 April 2024 after online publication: Affiliations 1 and 2 have been interchanged, and the department name in affiliation 5 has been corrected in this version. |
ISSN: | 1364-727X 1471-0307 |
DOI: | 10.1111/1471-0307.13085 |