Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese

Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese

Blue-veined cheese tends to polarize the consumers’ affective responses due to its strong flavor. This study aims to: (i) explore the consumers’ sensory perceptions and liking of Gorgonzola PDO cheese; (ii) identify the sensory drivers of acceptance for Gorgonzola in the function of the cheese style...

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Bibliographic Details
Main Authors: Luisa Torri, Eugenio Aprea, Maria Piochi, Giorgia Cabrino, Isabella Endrizzi, Alessia Colaianni, Flavia Gasperi
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Foods
Subjects:
blue-veined cheese
drivers of liking
soapy flavor
rate-all-that-apply test
volatile organic compounds
SPME/GC-MS
Online Access:https://www.mdpi.com/2304-8158/10/11/2791

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