The sensory profile and consumer preference for ten speciality cheeses

Abstract

The sensory characteristics that determined consumer preference for 10 speciality cheeses were investigated. These cheeses were chosen to reflect a wide range of speciality cheeses now available on the Irish market offering a diverse range of sensory characteristics. Descriptive analysis was carried out by 15 trained assessors who used a vocabulary of 47 terms to quantitatively describe cheese appearance, odour, flavour and texture. Analysis of variance found significant differences between cheeses (p <.05) on the first seven principle components (which accounted for 85% of the explained variation) obtained from Principal Components Analysis of the sensory data. A total of 198 consumers related their preferences for the cheeses on a nine point hedonie scale. Internal preference mapping illustrated individual consumers' preferences for the cheeses. Hierarchical cluster analysis showed that the sampled consumer population was heterogeneous by identifying seven clusters of consumers with different preferences and demonstrated that there exists cr market for the sensory characteristics of each of the cheeses. Partial Least Squares regression was carried out to relate the sensory character of the cheeses with consumer preference scores. Gruyère, the preferred cheese of three clusters of consumers (and the most preferred cheese overall), was distinguished by a ‘fruity’ odour, a ‘balanced’ and ‘sweet’ flavour and a ‘firmness’ texture. Blue Shropshire, the preferred cheese of two clusters of consumers (hut the least liked cheese overall) was characterized by a ‘mouldy’ odour, an ’acidic’, ‘astringent’ and ‘mouldy’ flavour and cr ‘crumbly’ texture. Finally, socioeconomic data were obtained from a consumer questionnaire. These data pointed to some interesting relationships between socioeconomic variables and consumer preferences.