Sensory evaluation, chemical composition and consumer acceptance of full fat and reduced fat cheeses in the Finnish market
2005
Ritvanen, T. | Lampolahti, S. | Lilleberg, L. | Tupasela, T. | Isoniemi, M. | Appelbye, U. | Lyytikainen, T. | Eerola, S. | Uusi-Rauva, E.
The aim of the present study was to relate sensory attributes to consumer liking in cheeses with different fat content. The chemical composition of cheeses was analysed in order to evaluate its effect on sensory quality. The cheeses studied were Finnish (70%) and imported (30%) Havarti-type, Edam and Emmental type cheeses and their reduced fat versions. A quantitative descriptive analysis was developed to create sensory profiles for the cheese samples. Quality grading was used to evaluate the sensory quality of the cheese batches included in the study. The concentrations of dry matter, fat, salt and free amino acids were analysed. During consumer testing, the consumers (n = 108-128) rated the pleasantness of appearance, mouth feel and flavour and they also scored overall liking. Almost all cheeses were considered pleasant. The cheeses appealing to the consumers had a sticky consistency, a creamy, full and salty flavour and in addition Emmental and Emmental type cheeses had a slightly acidic flavour. There were some differences between attributes correlating to acceptability in reduced and full fat cheeses. Stickiness and collapsed holes were more acceptable in reduced fat cheeses, but lack of intense flavour was not. Analysed salt content correlated with overall acceptance in reduced fat Edam and full fat Emmental cheeses. Creamy flavour was not dependent on fat content in Havarti-type cheeses.
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