Abstract
A sensory profile was proposed, together with a methodology which permited the quality control of a fresh goat's cheese (Cameros cheese) from the sensory standpoint. Samples of Cameros cheese from four different cheesemakers were evaluated by a jury of 10 members. All panelists attended five tasting sessions to define an agreed lexicon of sensory characteristics of Cameros cheese. In order to quantify each one of the sensory attributes, a scorecard was elaborated. The intensity of the attributes selected was quantified on a scale from 1 to 7 according to the indications given in the sensory description. For each attribute the optimum score was established by the panelists to obtain the numerical score of samples. Using the proposed system, the sensory quality of Cameros cheeses packaged under modified atmospheres was evaluated. Five different modified atmosphere conditions were studied (carbon dioxide/nitrogen mixtures and vacuum) and compared to control cheeses packaged in air. The product stored at 3–4°C was evaluated periodically. After 14 days of storage, the sensory characteristics of the control cheeses were unacceptable in all the parameters studied. However, the overall score for cheeses stored in 40 and 50% CO 2 did not change substantially, retaining a reasonable acceptability until the end of the storage period. The 100% CO 2 atmosphere had a very negative effect on the sensory quality specially in taste. Cheeses packaged under vacuum showed a fast deterioration of surface appearance and texture. The proposed methodology allowed the quantification of the sensory differences between the packaging conditions investigated. With regard to Cameros cheese, packaging in 50%CO 2/50%N 2 and 40%CO 2/60%N 2 were the most effective for retaining good sensory characteristics specially in taste and odour. However, texture and appearance were negatively affected by these conditions.
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