Heated or raw Blue cheeses: what are the drivers influencing consumer preferences?

Abstract

AbstractSix French Blue cheeses (two cheese types of varying ripening times) were evaluated under two treatment conditions, raw cheeses (without heating) and heated cheeses (with heating), in order to describe the sensory properties of raw and heated cheeses and to identify the sensory keys drivers of liking and disliking that explain consumer preference patterns. A trained panel performed sensory profiles of selected cheeses. In parallel, 153 French consumers evaluated the same cheeses for overall liking and intensity of gustatory attributes, coupled with open‐ended questions. Descriptive analysis revealed a clear distinction between the two treatment conditions. In addition, three clusters of consumers were identified with distinctive preference profiles. One of the clusters, including about 25% of consumers, clearly preferred cheeses with a high flavour intensity whatever the treatment conditions. A second cluster, 50% of consumers, liked only heated cheeses, for which texture and appearance were determined as drivers of liking. The third cluster preferred cheeses with a slight flavour intensity whatever the treatment conditions.