Torri Luisa, Aprea Eugenio, Piochi Maria, Cabrino Giorgia, Endrizzi Isabella, Colaianni Alessia, Gasperi Flavia
University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy.
Research and Innovation Centre, Fondazione Edmund Mach, Via Mach 1, 38010 S. Michele all'Adige, Italy.
Foods. 2021 Nov 12;10(11):2791. doi: 10.3390/foods10112791.
Blue-veined cheese tends to polarize the consumers' affective responses due to its strong flavor. This study aims to: (i) explore the consumers' sensory perceptions and liking of Gorgonzola PDO cheese; (ii) identify the sensory drivers of acceptance for Gorgonzola in the function of the cheese style; (iii) characterize them by the volatile organic compounds (VOCs); and (iv) explore the relationships of the VOCs with sensory perception and liking. Six samples of Gorgonzola cheese differing in style (sweet vs. piquant), aging time (70-95 days), and production process (artisanal vs. industrial) were evaluated by 358 subjects (46% males, 18-77 years) using liking and Rate-All-That-Apply (RATA) tests. The cheese VOCs were measured by SPME/GC-MS. Liking was significantly higher for the sweet cheese than for the piquant cheese and for the artisanal cheese than for the industrial samples. Penalty Analysis showed that 'creamy', 'sweet', 'nutty', and 'salty' were significant drivers of liking while the 'soapy' and 'ammonia' flavors turned out to be drivers of disliking. Fifty-three VOCs were identified. Regression models revealed the significant highest associations between the VOCs and 'ammonia', 'pungent', 'soapy', and 'moldy' flavors. A good association was also found with the consumers' liking. The identification of the sensory drivers of (dis) liking and their relationship with the VOCs of Gorgonzola opens up a new understanding of the consumers' blue-veined cheese preferences.
蓝纹奶酪因其强烈的风味往往会使消费者的情感反应两极分化。本研究旨在：（i）探究消费者对戈尔贡佐拉法定产区奶酪的感官认知和喜好；（ii）确定不同奶酪风格下戈尔贡佐拉奶酪可接受性的感官驱动因素；（iii）通过挥发性有机化合物（VOCs）对其进行表征；以及（iv）探究VOCs与感官认知和喜好之间的关系。358名受试者（46%为男性，年龄在18 - 77岁之间）使用喜好测试和全选法（RATA）对六种不同风格（甜 vs. 辛辣）、陈化时间（70 - 95天）和生产工艺（手工 vs. 工业）的戈尔贡佐拉奶酪样品进行了评估。奶酪中的VOCs通过固相微萃取/气相色谱 - 质谱联用仪进行测定。甜奶酪的喜好度显著高于辛辣奶酪，手工奶酪的喜好度显著高于工业样品。惩罚分析表明，“奶油味”、“甜味”、“坚果味”和“咸味”是喜好的显著驱动因素，而“肥皂味”和“氨味”则是不喜欢的驱动因素。共鉴定出53种VOCs。回归模型显示，VOCs与“氨味”、“刺鼻味”、“肥皂味”和“霉味”之间存在显著的最高关联。同时也发现了与消费者喜好之间的良好关联。确定（不）喜欢的感官驱动因素及其与戈尔贡佐拉奶酪VOCs的关系，为理解消费者对蓝纹奶酪的偏好开辟了新的视角。
