Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese

Blue-veined cheese tends to polarize the consumers’ affective responses due to its strong flavor. This study aims to: (i) explore the consumers’ sensory perceptions and liking of Gorgonzola PDO cheese; (ii) identify the sensory drivers of acceptance for Gorgonzola in the function of the cheese style...

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Autores principales:	Luisa Torri, Eugenio Aprea, Maria Piochi, Giorgia Cabrino, Isabella Endrizzi, Alessia Colaianni, Flavia Gasperi
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	blue-veined cheese drivers of liking soapy flavor rate-all-that-apply test volatile organic compounds SPME/GC-MS Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/607aaf9beaf94516a32f58e6d4961586
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spelling	oai:doaj.org-article:607aaf9beaf94516a32f58e6d49615862021-11-25T17:35:38ZRelationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese10.3390/foods101127912304-8158https://doaj.org/article/607aaf9beaf94516a32f58e6d49615862021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2791https://doaj.org/toc/2304-8158Blue-veined cheese tends to polarize the consumers’ affective responses due to its strong flavor. This study aims to: (i) explore the consumers’ sensory perceptions and liking of Gorgonzola PDO cheese; (ii) identify the sensory drivers of acceptance for Gorgonzola in the function of the cheese style; (iii) characterize them by the volatile organic compounds (VOCs); and (iv) explore the relationships of the VOCs with sensory perception and liking. Six samples of Gorgonzola cheese differing in style (sweet vs. piquant), aging time (70–95 days), and production process (artisanal vs. industrial) were evaluated by 358 subjects (46% males, 18–77 years) using liking and Rate-All-That-Apply (RATA) tests. The cheese VOCs were measured by SPME/GC-MS. Liking was significantly higher for the sweet cheese than for the piquant cheese and for the artisanal cheese than for the industrial samples. Penalty Analysis showed that ‘creamy’, ‘sweet’, ‘nutty’, and ‘salty’ were significant drivers of liking while the ‘soapy’ and ‘ammonia’ flavors turned out to be drivers of disliking. Fifty-three VOCs were identified. Regression models revealed the significant highest associations between the VOCs and ‘ammonia’, ‘pungent’, ‘soapy’, and ‘moldy’ flavors. A good association was also found with the consumers’ liking. The identification of the sensory drivers of (dis) liking and their relationship with the VOCs of Gorgonzola opens up a new understanding of the consumers’ blue-veined cheese preferences.Luisa TorriEugenio ApreaMaria PiochiGiorgia CabrinoIsabella EndrizziAlessia ColaianniFlavia GasperiMDPI AGarticleblue-veined cheesedrivers of likingsoapy flavorrate-all-that-apply testvolatile organic compoundsSPME/GC-MSChemical technologyTP1-1185ENFoods, Vol 10, Iss 2791, p 2791 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	blue-veined cheese drivers of liking soapy flavor rate-all-that-apply test volatile organic compounds SPME/GC-MS Chemical technology TP1-1185
spellingShingle	blue-veined cheese drivers of liking soapy flavor rate-all-that-apply test volatile organic compounds SPME/GC-MS Chemical technology TP1-1185 Luisa Torri Eugenio Aprea Maria Piochi Giorgia Cabrino Isabella Endrizzi Alessia Colaianni Flavia Gasperi Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese
description	Blue-veined cheese tends to polarize the consumers’ affective responses due to its strong flavor. This study aims to: (i) explore the consumers’ sensory perceptions and liking of Gorgonzola PDO cheese; (ii) identify the sensory drivers of acceptance for Gorgonzola in the function of the cheese style; (iii) characterize them by the volatile organic compounds (VOCs); and (iv) explore the relationships of the VOCs with sensory perception and liking. Six samples of Gorgonzola cheese differing in style (sweet vs. piquant), aging time (70–95 days), and production process (artisanal vs. industrial) were evaluated by 358 subjects (46% males, 18–77 years) using liking and Rate-All-That-Apply (RATA) tests. The cheese VOCs were measured by SPME/GC-MS. Liking was significantly higher for the sweet cheese than for the piquant cheese and for the artisanal cheese than for the industrial samples. Penalty Analysis showed that ‘creamy’, ‘sweet’, ‘nutty’, and ‘salty’ were significant drivers of liking while the ‘soapy’ and ‘ammonia’ flavors turned out to be drivers of disliking. Fifty-three VOCs were identified. Regression models revealed the significant highest associations between the VOCs and ‘ammonia’, ‘pungent’, ‘soapy’, and ‘moldy’ flavors. A good association was also found with the consumers’ liking. The identification of the sensory drivers of (dis) liking and their relationship with the VOCs of Gorgonzola opens up a new understanding of the consumers’ blue-veined cheese preferences.
format	article
author	Luisa Torri Eugenio Aprea Maria Piochi Giorgia Cabrino Isabella Endrizzi Alessia Colaianni Flavia Gasperi
author_facet	Luisa Torri Eugenio Aprea Maria Piochi Giorgia Cabrino Isabella Endrizzi Alessia Colaianni Flavia Gasperi
author_sort	Luisa Torri
title	Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese
title_short	Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese
title_full	Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese
title_fullStr	Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese
title_full_unstemmed	Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese
title_sort	relationship between sensory attributes, (dis) liking and volatile organic composition of gorgonzola pdo cheese
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/607aaf9beaf94516a32f58e6d4961586
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Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese

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