Consumer preference structures for traditional Spanish cheeses and their relationship with sensory properties

被引:28
作者
Bárcenas, P [1 ]
San Román, RPD [1 ]
Elortondo, FJP [1 ]
Albisu, M [1 ]
机构
[1] Univ Basque Country, EHU, Fac Farm, Vitoria 01006, Spain
关键词
Spanish cheeses; sensory; preference; mapping; ideal concept;
D O I
10.1016/S0950-3293(01)00023-4
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Eleven different cheeses were sensory profiled by a trained panel using a previously defined methodology. Using the same set of samples a group of 300 consumers resident in the Basque Country (three different regions: Alava, Bizkaia and Gipuzkoa) and Navarra (North of Spain), scored their preferences in a blind-test and taking into account their concepts on the samples. It was observed that there were important differences between consumer concept and sensory preference responses for most of the cheeses, indicating different focusing at the time of assessing preference. Generally, Idiazabal cheese concept was very similar to what consumers defined as the ideal cheese. Sensory descriptive terms nutty, buttery (flavor), sweet, smoky, rennett (odor), firmness and granularity presented a significant correlation coefficient with preference scores, although they were different among the four considered regions and the trained panel. The information obtained in this study could help researchers and marketing professionals elucidate strategies to approach firm products to ideal profiled cheeses. (C) 2001 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:269 / 279
页数:11
相关论文
共 47 条
[1]   Preference mapping: A case study [J].
Arditti, S .
FOOD QUALITY AND PREFERENCE, 1997, 8 (5-6) :323-327
[2]  
Barcenas P., 1998, Nutrition & Food Science, P338, DOI 10.1108/00346659810235341
[3]   Development of a preliminary sensory lexicon and standard references of ewes milk cheeses aided by multivariate statistical procedures [J].
Bárcenas, P ;
Elortondo, FJP ;
Salmerón, J ;
Albisu, M .
JOURNAL OF SENSORY STUDIES, 1999, 14 (02) :161-179
[4]   Selection and screening of a descriptive panel for ewes milk cheese sensory profiling [J].
Bárcenas, P ;
Elortondo, FJP ;
Albisu, M .
JOURNAL OF SENSORY STUDIES, 2000, 15 (01) :79-99
[5]   The influence of socio-economic background on perceptions of vegetables among Scottish primary school children [J].
Baxter, IA ;
Schröder, MJA ;
Bower, JA .
FOOD QUALITY AND PREFERENCE, 1999, 10 (4-5) :261-272
[6]  
BOOTH DA, 1988, FOOD ACCEPTABILITY, P329
[7]   Consumer preference for retail fat spreads: An olive oil based product compared with market dominant brands [J].
Bower, JA ;
Saadat, MA .
FOOD QUALITY AND PREFERENCE, 1998, 9 (05) :367-376
[8]  
Cardello A.V., 1994, MEASUREMENT FOOD PRE, P253, DOI DOI 10.1007/978-1-4615-2171-6_10
[9]   ROLE OF CONSUMER EXPECTANCIES IN THE ACCEPTANCE OF NOVEL FOODS [J].
CARDELLO, AV ;
MALLER, O ;
MASOR, HB ;
DUBOSE, C ;
EDELMAN, B .
JOURNAL OF FOOD SCIENCE, 1985, 50 (06) :1707-&
[10]  
*CONS REG DEN OR I, 1991, UNPUB