Tura Matilde, Gagliano Mara Antonia, Soglia Francesca, Bendini Alessandra, Patrignani Francesca, Petracci Massimiliano, Gallina Toschi Tullia, Valli Enrico
Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale Fanin 40, 40125 Bologna, Italy.
Interdepartmental Centre of Industrial Agrifood Research, Alma Mater Studiorum-Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy.
Foods. 2024 Jan 18;13(2):309. doi: 10.3390/foods13020309.
This study aimed to investigate consumer sensory profiles and liking of Parmigiano Reggiano PDO cheese produced with milk from cows reared indoors and fed with different forage sources, i.e., dry hay and fresh forage. Two cheese samples were tested by 119 Italian subjects, following a protocol that included a Check-All-That-Apply method to assess the sensory profile, a Just-About-Right scale to evaluate the adequacy of attributes, and questions on liking (9-point hedonic scale). A questionnaire related to personal information and consumption habits was also submitted. The color of the two samples, based on image analysis, was different: the sample produced with milk from the dairy cows fed fresh forage had a higher intensity of yellow than the other; they were also described differently ( ≤ 0.05) by participants in the consumer test. Indeed, Parmigiano Reggiano produced with milk from the cows that were fed dry hay was mainly characterized by a "" and "", while the sample produced with milk from cows fed fresh forage was described as "", "", "", and with a "" flavor. Even if no significant differences were observed between the two samples in terms of liking ( ≤ 0.05), the attribute "" showed a great impact on liking ratings together with "" ( ≤ 0.05), apparently corresponding to a specific expectation regarding the intensity of these attributes. Data were also analyzed according to the gender of consumers, highlighting that for women, the adequacy of ", ", and " greatly impacted liking for the cheese from cows fed dry hay.
本研究旨在调查用室内饲养且喂食不同草料（即干草和新鲜草料）的奶牛所产帕尔马干酪（Parmigiano Reggiano）PDO奶酪的消费者感官特征及喜好程度。119名意大利受试者按照一项方案对两种奶酪样本进行了测试，该方案包括采用复选法评估感官特征、用恰适量表评估属性的适切性以及关于喜好程度的问题（9分量表）。还提交了一份与个人信息和消费习惯相关的问卷。基于图像分析，这两种样本的颜色不同：用喂食新鲜草料的奶牛所产牛奶制成的样本黄色强度高于另一个；在消费者测试中，参与者对它们的描述也有所不同（P≤0.05）。实际上，用喂食干草的奶牛所产牛奶制成的帕尔马干酪主要特征为“”和“”，而用喂食新鲜草料的奶牛所产牛奶制成的样本被描述为“”、“”、“”，且带有“”风味。即使在喜好程度方面未观察到两种样本之间存在显著差异（P≤0.05），属性“”与“”一起对喜好评分产生了很大影响（P≤0.05），这显然对应于对这些属性强度的特定期望。还根据消费者性别对数据进行了分析，结果表明，对于女性而言，“”、“”和“”的适切性对喂食干草的奶牛所产奶酪的喜好程度有很大影响。
