Combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics to establish the consumer quality standard of Camembert‐type cheeses

• Published in: International journal of dairy technology Vol. 74; no. 2; pp. 371 - 382
• Main Authors: Los, Paulo Ricardo, Simões, Deise Rosana Silva, Benvenutti, Laís, Zielinski, Acácio Antonio Ferreira, Alberti, Aline, Nogueira, Alessandro
• Format: Journal Article
• Language: English
• Published: Oxford Blackwell Publishing Ltd 01.05.2021
• Subjects: Analytical chemistry; Cheese; Chemical analysis; Chemometrics; Consumers; Dairy products; Mapping; Quality standards; Ripened cheese; Ripening; Sensory evaluation; Starter cultures; White mould
• ISSN: 1364-727X; 1471-0307
• DOI: 10.1111/1471-0307.12753

This study aimed to establish a consumer quality standard for Camembert‐type cheeses, combining chemical analysis, sensory profile, CATA (Check‐All‐That‐Apply), preference mapping and chemometrics. The cheeses were manufactured using three different cultures (‘O’ mesophilic homofermentative; ‘T’ thermophilic and ‘LD’ mesophilic heterofermentative) and assessed at different ripening times (14, 21 and 28 days). The results showed a clear separation between consumers, with a higher number preferring the LD‐type cheeses. The use of different sensory methods clarifies the consumers' choice regarding the cheese, with CATA proving to be an effective, low‐cost method for characterisation of the cheeses, with the cheese made with LD‐type culture the most accepted. These results show that this methodology can be used to develop consumer acceptable products through the standardisation of the manufacturing protocol.