Effect of pressing time on sensory attributes of fresh goat cheese: Correlation with emotions and memories evoked in consumers

IF 2.5 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology Pub Date : 2024-04-08 DOI:10.1111/1471-0307.13085

Emmanuel de Jesús Ramírez-Rivera, Lorena Guadalupe Ramón-Canul, Susana Isabel Castillo-Martínez, Jesús Rodríguez-Miranda, Erasmo Herman-Lara, Witoon Prinyawiwatkul, Luis Alfonso Can-Herrera, Lucía Sánchez-Arellano, Adán Cabal-Prieto, José Andrés Herrera-Corredor

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引用次数: 0

Abstract

The study determined the impact of pressing time (12, 18 and 24 h) of fresh goat cheese on sensory attributes and their correlation with consumers' cognitive aspects (emotions and memories). Consumers (n = 100) performed the check-all-that-apply technique to identify sensory attributes, emotions and memories. Pressing for 12 and 24 h evoked eight positive emotions and nine positive memories that were correlated (r > 0.95) with sensory attributes, particularly (milk-aroma, butter-flavour, milk-flavour and milk skin-flavour). However, pressing for 18 h evoked negative emotions and negative memories. Information from this study may be useful for the development of acceptable fresh goat cheese products.

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压制时间对新鲜山羊奶酪感官属性的影响：与唤起消费者情感和记忆的相关性

该研究确定了新鲜山羊奶酪的压制时间（12、18 和 24 小时）对感官属性的影响及其与消费者认知方面（情感和记忆）的相关性。消费者（n = 100）使用 "检查所有应用 "技术来识别感官属性、情感和记忆。压制 12 和 24 小时可唤起 8 种积极情绪和 9 种积极记忆，这些情绪和记忆与感官属性相关（r > 0.95），尤其是（奶香味、黄油味、奶香味和奶皮味）。然而，按压 18 小时会唤起负面情绪和负面记忆。这项研究提供的信息可能有助于开发可接受的新鲜山羊奶酪产品。

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来源期刊

International Journal of Dairy Technology 工程技术-食品科技

CiteScore

7.00

自引率

4.50%

发文量

审稿时长

12 months

期刊介绍： The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.