Young N D, Drake M, Lopetcharat K, McDaniel M R
Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27694-7624, USA.
J Dairy Sci. 2004 Jan;87(1):11-9. doi: 10.3168/jds.S0022-0302(04)73136-7.
The objective of this study was to evaluate the flavor profile and acceptability of 7 Cheddar cheeses of varying maturity using descriptive analysis and consumer acceptance tests. Cheddar cheeses (n = 7) ranging in age from 1 to 19 mo were selected based on age, geographic region, and flavor profile. Descriptive sensory profiles of selected cheeses were determined using a trained panel (n = 14) and an established cheese flavor sensory language. Cheeses were evaluated for consumer acceptability in two demographic locations: North Carolina and Oregon. Consumers (n = 100 at each location) assessed the cheeses for overall liking and other consumer attributes. Cheddar cheeses demonstrated distinct differences in descriptive sensory profiles. Average consumer responses between the two locations were not different. Six distinct consumer clusters were identified, and the number of consumers in these clusters differed between the two locations. Consumers differentiated "young" and "aged" cheese flavor, but both young and mature cheeses were perceived by consumers as exhibiting intense Cheddar cheese flavors. Cheddar cheese acceptance varies widely among consumers and is related to consumer preferences for distinct cheese flavor profiles.
本研究的目的是通过描述性分析和消费者接受度测试，评估7种不同成熟度的切达干酪的风味特征和可接受性。根据陈化时间、地理区域和风味特征，选择了陈化时间从1个月到19个月不等的切达干酪（n = 7）。使用经过培训的评判小组（n = 14）和既定的奶酪风味感官描述语言，确定所选奶酪的描述性感官特征。在北卡罗来纳州和俄勒冈州这两个人口统计地区，对奶酪的消费者可接受性进行了评估。消费者（每个地区n = 100）对奶酪的总体喜好和其他消费者属性进行了评估。切达干酪在描述性感官特征上表现出明显差异。两个地区的消费者平均反应没有差异。识别出六个不同的消费者群体，这些群体中的消费者数量在两个地区有所不同。消费者能够区分“年轻”和“成熟”奶酪的风味，但年轻和成熟的奶酪都被消费者认为具有浓郁的切达干酪风味。切达干酪的接受度在消费者中差异很大，并且与消费者对不同奶酪风味特征的偏好有关。
