Rodrigues Jessica Ferreira, Andrade Rafaela da Silva, Souza Vanessa Rios de, Abreu Luiz Ronaldo de, Barcelos Alessandra de Fatima, Cruz Adriano Gomes da, Esmerino Erick Almeida, Pinheiro Ana Carla Marques
Departament of Agrarian Sciences, Federal Institute of Minas Gerais, DCA/IFMG - Bambuí, Brazil.
Department of Food Science, Federal University of Lavras, Lavras, Brazil.
Food Sci Technol Int. 2022 Jul;28(5):379-387. doi: 10.1177/10820132211018037. Epub 2021 May 18.
Prato cheese is one of the most consumed dairy products around the word, mainly in Brazil, being the second most produced cheese in the country. However, a great variation in the cheeses sensory profiles is observed. Therefore, knowledge about the attributes that drives the product acceptance is important for Prato cheese standardization, targeting the best production conditions for obtaining cheese quality improvement. Moreover, this study also contributes with information about the TDS and CATA methodologies for the sensory field. TDS and CATA were useful tools determining liking directors of Brazilian Prato cheese. Creamy, Salt and soft attributes were indicated as drivers of liking of Prato cheese, while hard, rubbery and bitter taste contributed negatively to the acceptance of the product.
普拉托奶酪是全球消费最多的乳制品之一，主要在巴西消费，是该国产量第二高的奶酪。然而，人们观察到奶酪的感官特征存在很大差异。因此，了解推动产品接受度的属性对于普拉托奶酪的标准化很重要，目标是确定获得奶酪质量提升的最佳生产条件。此外，本研究还为感官领域的TDS和CATA方法提供了信息。TDS和CATA是确定巴西普拉托奶酪喜好导向的有用工具。奶油味、咸味和柔软属性被认为是普拉托奶酪受欢迎的驱动因素，而硬、橡胶状和苦味则对产品的接受度有负面影响。
