Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695.
Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695.
J Dairy Sci. 2020 Mar;103(3):2167-2185. doi: 10.3168/jds.2019-16911. Epub 2019 Dec 25.
The prepackaged cheese shred category has steadily increased over the past few years, and Cheddar shreds represent the highest volume in this category. Recent studies have established extrinsic attributes that drive purchase in this category, but no published studies have addressed the intrinsic flavor and texture properties that drive consumer liking. The objective of this study was to determine the desirable flavor and functional attributes for Cheddar cheese shreds. We conducted a category survey of commercial Cheddar cheese shreds (n = 25, collected in duplicate). We documented sensory properties (shred appearance, flavor, texture, and hot texture) using a trained sensory panel. Analytical instrumental tests performed included shred-size distribution, proximate analysis, sugars (lactose, glucose, galactose), lactic acid, Cheddar meltability, pH, and color. Then, representative shreds (n = 10) were evaluated by cheese shred consumers (n = 151) for overall, appearance, flavor, and texture liking. Analysis of variance, principal component analysis, and external preference mapping were used to interpret results. Shreds were differentiated by color, whey, diacetyl, sulfur, nutty, and brothy flavors, as well as by hot and cold texture attributes and instrumental tests. Mild or medium shreds exhibited greater firmness, stretchability, and elasticity when hot than did sharp shreds. We identified 3 consumer clusters, defined by high acceptance for all Cheddar shreds or preferences for sharp or mild shreds. Bitterness was an overall driver of dislike. Visible powder negatively affected appearance and overall liking for some consumers. Sensory properties strongly affected consumer acceptance and purchase intent for Cheddar cheese shreds. Results from this study can be used to optimize the intrinsic sensory properties of Cheddar cheese shreds.
预包装奶酪丝品类在过去几年中稳步增长，切达奶酪丝在该品类中占据最高销量。近期研究已经确定了推动该品类购买的外在属性，但尚无已发表的研究涉及推动消费者喜爱的内在风味和质地属性。本研究旨在确定切达奶酪丝的理想风味和功能属性。我们对商业切达奶酪丝（n = 25，重复采集）进行了品类调查。我们使用经过培训的感官小组记录了感官特性（丝的外观、风味、质地和热质地）。进行的分析仪器测试包括丝的尺寸分布、近似分析、糖（乳糖、葡萄糖、半乳糖）、乳酸、切达奶酪融化性、pH 值和颜色。然后，由奶酪丝消费者（n = 151）对具有代表性的奶酪丝（n = 10）进行整体、外观、风味和质地喜好评估。方差分析、主成分分析和外部偏好映射用于解释结果。通过颜色、乳清、二乙酰、硫、坚果和肉汤风味以及热和冷质地属性和仪器测试对奶酪丝进行区分。与尖锐的奶酪丝相比，柔和或中等硬度的奶酪丝在热时表现出更大的硬度、拉伸性和弹性。我们确定了 3 个消费者群体，这些群体对所有切达奶酪丝的接受度高，或者偏好尖锐或柔和的奶酪丝。苦味是整体不喜欢的原因。对于一些消费者来说，可见的粉末会对外观和整体喜好产生负面影响。感官特性强烈影响消费者对切达奶酪丝的接受度和购买意愿。本研究的结果可用于优化切达奶酪丝的内在感官特性。
