Dairy fat content and serving temperature as determinants of sensory and hedonic characteristics in cheese soup

Abstract

The effect of fat content and serving temperature on sensory and hedonic responses were studied using cheese soup samples with 3, 6 or 12% dairy fat, served at 33, 48 or 63 °C. A trained panel ( n = 13) rated the intensity of eight sensory characteristics. The pleasantness of the samples was rated by 36 consumers, who also rated their liking for 26 foods listed in a questionnaire. Increasing fat content intensified perceived fattiness, thickness and flavour attributes. Odour intensity was perceived to be strongest in hot samples. No interaction was observed between fat and temperature in the sensory ratings, whereas, in the pleasantness ratings, the two factors mutually influenced one another. The sample with the highest fat content and temperature was rated highest in terms of pleasantness, while, at the lowest temperature, the increasing fat content was incapable of enhancing pleasantness. Reported liking for high-fat foods was related to low pleasantness of the samples, which suggests that cheese soup is regarded as a ‘light’ product.