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1 Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27694-7624
2 Department of Food Science, Oregon State University, Sensory Science Laboratory, Oregon State University, 100 Wiegand Hall, Corvallis 97331-6602
Corresponding author: M. A. Drake; e-mail: mdrake{at}unity.ncsu.edu.
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.
Key Words: cheese flavor • sensory analysis • descriptive analysis • preference mapping
Abbreviation key: GPA = generalized procrustes analysis, NCSU = North Carolina State University, OSU = Oregon State University, PCA = principal component analysis
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