Combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics to establish the consumer quality standard of Camembert-type cheeses

This study aimed to establish a consumer quality standard for Camembert-type cheeses, combining chemical analysis, sensory profile, CATA (Check-All-That-Apply), preference mapping and chemometrics. The cheeses were manufactured using three different cultures ('O' mesophilic homofermentative; 'T' thermophilic and 'LD' mesophilic heterofermentative) and assessed at different ripening times (14, 21 and 28 days). The results showed a clear separation between consumers, with a higher number preferring the LD-type cheeses. The use of different sensory methods clarifies the consumers' choice regarding the cheese, with CATA proving to be an effective, low-cost method for characterisation of the cheeses, with the cheese made with LD-type culture the most accepted. These results show that this methodology can be used to develop consumer acceptable products through the standardisation of the manufacturing protocol.

Automated summary

By combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics, this study established a consumer quality standard for Camembert-type cheeses, with LD-type cheeses being preferred by a higher number of consumers. The use of different sensory methods clarified consumers' choice regarding the cheese, with CATA proving to be an effective, low-cost method for characterisation of the cheeses. These results suggest that the methodology can be used to develop consumer acceptable products through standardisation of the manufacturing protocol.