Discrimination and sensory characterization of Protected Designation of Origin Salers‐ and Cantal‐type cheeses: An approach using descriptive analysis and consumer insights by check‐all‐that‐apply questions
Résumé
Protected Designation of Origin (PDO) Salers and Cantal are two French uncooked semi-hard cheeses. Despite a quite similar cheese-making process, both types of cheeses exhibit specific sensory attributes. Salers and Cantal cheeses are produced with either Salers milk or with milk from “other cow breeds.” The aim of this study is to evaluate the specific sensory properties in order to differentiate both types of cheese: Cantal versus Salers combining a consumer test (n = 152) using the CATA method and a sensory profile with a trained panel (n = 9). Ten cheeses (Salers cheeses; n = 6 and Cantal cheeses; n = 4) were selected, after 12 months of ripening and storage in the same maturing cellar. A clear discrimination of Cantal cheeses and Salers cheeses was achieved by using sensory and CATA terms. More precisely, Cantal cheeses were characterized by their texture, whereas Salers cheeses were differentiated by aromatic profile and appearance. The CATA method offers a good description of cheeses (14 attributes out of 16 were discriminant) even if consumer preference scores were slightly close. Although the sensory profile allows a more detailed product characterization than CATA terms, both methods provided similar information about the sensory characterization. Overall, these results suggest the validity of CATA method and once again, show the interest of using it for the sensory characterization by consumers applied on cheese samples with subtle differences.
Domaines
Ingénierie des aliments
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