Document Detail


Sensory properties and consumer perception of wet and dry cheese sauces.
MedLine Citation:
PMID:  19723225     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Flavor and texture lexicons and consumer perception for 2 cheese sauce categories, wet and dry, were determined and compared. Commercial and prototype, as well as homemade, wet (n = 24) and dry cheese sauces (n = 14) were evaluated by a trained descriptive panel (n = 9). Consumer acceptance testing was conducted on representative wet sauces (10) and dry sauces (8) on different days (n = 122 consumers each day). Cheese sauces were served over pasta for consumer testing. Univariate and multivariate statistical analyses were used to evaluate the collected data. Flavor and cheese flavor liking were highly correlated with overall liking for both wet and dry sauces. Salty taste was a key driver of liking for both cheese sauce categories. Flavor attributes of wet sauces that contributed most to higher acceptance were beefy/brothy, sweet/caramelized, and free fatty acid. Liking of dry sauces was driven by Alfredo sauce specific flavors such as onion/garlic and herbal for 2 of the consumer clusters, but beefy/brothy and free fatty acid were drivers for the traditional macaroni and cheese consumers. The impact of color/appearance and texture attributes had only a minor influence on consumer liking. By knowing what drives liking in wet and dry cheese sauces, researchers and product developers can more easily develop cheese sauces that appeal to all categories of consumers.
Authors:
Jessica L Childs; Michele D Yates; MaryAnne Drake
Related Documents :
7622725 - Evaluating effects of fish meal on milk fat yield of dairy cows.
2345205 - Rhythms in cholesterol, cholesteryl esters, free fatty acids, and triglycerides in bloo...
19700675 - Characterization of aroma-active compounds, sensory properties, and proteolysis in ezin...
4672665 - Studies on the mode of uptake of blood triglycerides by the mammary gland of the lactat...
8055185 - Liposomes from mammalian liver mitochondria are more polyunsaturated and leakier to pro...
16458275 - Structural elucidation of the extracellular and cell-wall teichoic acids of staphylococ...
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food science     Volume:  74     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2009 Aug 
Date Detail:
Created Date:  2009-09-02     Completed Date:  2010-01-12     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  S205-18     Citation Subset:  IM    
Affiliation:
Dept. of Food, Bioprocessing, and Nutritional Sciences, North Carolina State Univ., Box 7624, Raleigh, NC 27695, USA.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Adult
Analysis of Variance
Cheese* / analysis,  standards
Condiments* / analysis,  standards
Consumer Satisfaction*
Female
Food Handling
Humans
Middle Aged
Multivariate Analysis
Quality Control
Sensation*
Sodium Chloride, Dietary / administration & dosage
Taste
Chemical
Reg. No./Substance:
0/Sodium Chloride, Dietary

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Workshop report: modeling the molecular mechanism of bacterial spore germination and elucidating rea...
Next Document:  Characteristics and use of yellow stripe trevally hydrolysate as culture media.