Sensory characterisation of an Irish PGI bread: Waterford Blaa

Abstract

Waterford Blaa is an Irish Protected Geographical Indication (PGI) product. To date, no studies have been undertaken to fully characterise Waterford Blaa. The objective of this study was to use a trained sensory panel to determine whether Waterford Blaa could be differentiated from six other bread products utilising Napping, and to create a complete sensory profile for Waterford Blaa using a Quantitative Descriptive Analysis (QDA) style method. When comparing all ten bread products, the experienced trained panel grouped the four Blaa products together using Napping, on the basis of aroma, flavour and texture. A representative sample of breads, along with the Waterford Blaas was used by the panel to develop a QDA-style lexicon and attribute definitions. In addition to the geographic basis for its PGI award, our Napping data demonstrate that Waterford Blaa occupies a separate sensory space from other baked bread products. A complete lexicon was created for Waterford Blaa for created addressing all relevant attributes for this niche product. Rating the Waterford Blaa products using these attribute scales it was possible to differentiate between products produced by each authorised Waterford Blaa producer. This is the first reported characterisation of Waterford Blaa. The sensory specifications identified for each authorised Waterford product provide clear points of differentiation within this market segment and could be of use to the artisan producers in developing individualised marketing strategies going forward.