Effect of pressing time on sensory attributes of fresh goat cheese: Correlation with emotions and memories evoked in consumers

• Published in: International journal of dairy technology Vol. 77; no. 3; pp. 940 - 948
• Main Authors: Ramírez‐Rivera, Emmanuel de Jesús, Ramón‐Canul, Lorena Guadalupe, Castillo‐Martínez, Susana Isabel, Rodríguez‐Miranda, Jesús, Herman‐Lara, Erasmo, Prinyawiwatkul, Witoon, Can‐Herrera, Luis Alfonso, Sánchez‐Arellano, Lucía, Cabal‐Prieto, Adán, Herrera‐Corredor, José Andrés
• Format: Journal Article
• Language: English
• Published: Oxford Blackwell Publishing Ltd 01.08.2024
• Subjects: Aroma; Cheese; Consumers; Correlation; Dairy products; Emotions; Flavor; Flavors; Fresh goat cheese; Memories; Milk; Pressing; Pressing time; Sensory attributes; Sensory evaluation; Sensory properties
• ISSN: 1364-727X; 1471-0307
• DOI: 10.1111/1471-0307.13085

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.