Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese
Abstract
:1. Introduction
2. Materials and Methods
2.1. Gorgonzola PDO Cheese
2.2. Sensory Evaluation
2.2.1. Participants
2.2.2. Evaluation Procedure
2.3. Volatile Organic Composition
2.4. Statistical Analysis
2.4.1. Sensory Data
2.4.2. Volatile Composition Data
2.4.3. Relationship between Sensory and VOC Data
3. Results
3.1. Consumers’ Preferences for Gorgonzola Cheese
3.2. Consumers’ Perception of the Sensory Properties of Gorgonzola Cheese
3.3. Impact of the Sensory Attributes Perception on Liking
3.4. Volatile Composition of the Gorgonzola Cheese
3.5. Relationship between Volatile Composition, Sensory Attributes, and Liking
4. Discussion
4.1. Factors Influencing Consumers’ Preferences for Gorgonzola Cheese
4.2. Consumers’ Perception of the Gorgonzola Cheese Sensory Properties
4.3. VOC and Relationship with Sensory Perception
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Code | Style | Aging Time (Days) | Production Process |
---|---|---|---|
S80 | Sweet | 80 | Artisanal |
S75 | Sweet | 75 | Industrial |
S70 | Sweet | 70 | Artisanal |
P95 | Piquant | 95 | Artisanal |
P85 | Piquant | 85 | Artisanal |
P80 | Piquant | 80 | Industrial |
Group | S80 | S75 | S70 | P95 | P85 | P80 | p-Value (ANOVA) |
---|---|---|---|---|---|---|---|
Total | 69.8 a | 63.8 c | 67.5 ab | 63.9 c | 66.7 abc | 65.9 bc | <0.0001 |
Males | 68.1 | 64 | 67.2 | 68.1 | 67.3 | 67.5 | 0.084 |
Females | 71.2 a | 63.7 bc | 67.7 ab | 60.3 c | 66.3 bc | 64.6 bc | <0.0001 |
p-value (t-test) | 0.0866 ns | 0.8868 ns | 0.8018 ns | 0.0001 *** | 0.5747 ns | 0.156 ns |
Attributes | p-Value | S80 | S75 | S70 | P95 | P85 | P80 | p-Value | ||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Cochran’s Q Test | OC | S | M | OC | S | M | OC | S | M | OC | S | M | OC | S | M | OC | S | M | ANOVA | |||||||||||||
Taste | ||||||||||||||||||||||||||||||||
Salty | <0.0001 | 182 (51) | 0.508 | a | 10.8 | c | 181 (51) | 0.506 | a | 10.4 | c | 167 (47) | 0.466 | a | 8.9 | c | 257 (72) | 0.718 | b | 24.4 | b | 293 (82) | 0.818 | c | 31.3 | a | 268 (75) | 0.749 | bc | 25.5 | b | <0.0001 |
Sweet | <0.0001 | 207 (58) | 0.578 | c | 17.3 | a | 180 (50) | 0.503 | c | 11.9 | b | 210 (59) | 0.587 | c | 18.1 | a | 63 (18) | 0.176 | a | 2.6 | d | 81 (23) | 0.226 | a | 3.2 | d | 122 (34) | 0.341 | b | 5.9 | c | <0.0001 |
Flavor | ||||||||||||||||||||||||||||||||
Ammonia | <0.0001 | 106 (30) | 0.296 | a | 4.9 | c | 114 (32) | 0.318 | a | 7.0 | b | 94 (26) | 0.263 | a | 4.8 | c | 153 (43) | 0.427 | b | 12.1 | a | 111 (31) | 0.310 | a | 7.3 | b | 105 (29) | 0.293 | a | 7.1 | b | <0.0001 |
Cooked vegetables | 0.477 | 54 (15) | 0.151 | a | 2.9 | a | 41 (11) | 0.115 | a | 2.1 | a | 51 (14) | 0.142 | a | 2.3 | a | 49 (14) | 0.137 | a | 3.2 | a | 44 (12) | 0.123 | a | 2.1 | a | 53 (15) | 0.148 | a | 3.0 | a | 0.169 |
Floral | 0.011 | 77 (22) | 0.215 | ab | 5.0 | ab | 63 (18) | 0.176 | ab | 3.6 | bc | 87 (24) | 0.243 | b | 5.5 | a | 65 (18) | 0.182 | ab | 3.6 | bc | 55 (15) | 0.154 | a | 3.0 | c | 69 (19) | 0.193 | ab | 5.4 | a | 0.002 |
Moldy | <0.0001 | 155 (43) | 0.433 | ab | 9.2 | de | 177 (49) | 0.494 | b | 11.2 | cd | 135 (38) | 0.377 | a | 6.8 | e | 253 (71) | 0.707 | c | 28.1 | a | 224 (63) | 0.626 | c | 19.1 | b | 170 (47) | 0.475 | b | 12.9 | c | <0.0001 |
Nutty | 0.003 | 66 (18) | 0.184 | a | 3.4 | c | 75 (21) | 0.209 | ab | 4.4 | bc | 102 (28) | 0.285 | b | 6.1 | a | 77 (22) | 0.215 | ab | 4.8 | abc | 80 (22) | 0.223 | ab | 5.0 | abc | 91 (25) | 0.254 | ab | 5.7 | ab | 0.018 |
Soapy | <0.0001 | 73 (20) | 0.204 | a | 4.0 | c | 100 (28) | 0.279 | ab | 6.2 | b | 82 (23) | 0.229 | a | 4.8 | bc | 125 (35) | 0.349 | b | 10.1 | a | 71 (20) | 0.198 | a | 4.1 | c | 78 (22) | 0.218 | a | 4.4 | bc | <0.0001 |
Toasted | 0.261 | 60 (17) | 0.168 | a | 2.8 | c | 60 (17) | 0.168 | a | 3.9 | abc | 63 (18) | 0.176 | a | 3.5 | bc | 69 (19) | 0.193 | a | 4.8 | ab | 79 (22) | 0.221 | a | 5.1 | a | 64 (18) | 0.179 | a | 4.3 | ab | 0.020 |
Mouthfeel | ||||||||||||||||||||||||||||||||
Creamy | <0.0001 | 324 (91) | 0.905 | d | 42.1 | b | 287 (80) | 0.802 | c | 28.6 | c | 326 (91) | 0.911 | d | 44.9 | a | 138 (39) | 0.385 | a | 6.8 | e | 161 (45) | 0.450 | a | 9.2 | e | 246 (69) | 0.687 | b | 21.5 | d | <0.0001 |
Grainy | <0.0001 | 88 (25) | 0.246 | a | 4.7 | bc | 68 (19) | 0.190 | a | 3.5 | c | 99 (28) | 0.277 | a | 5.7 | b | 164 (46) | 0.458 | b | 10.3 | a | 158 (44) | 0.441 | b | 10.6 | a | 92 (26) | 0.257 | a | 5.8 | b | <0.0001 |
Pungent | <0.0001 | 145 (41) | 0.405 | a | 8.3 | d | 142 (40) | 0.397 | a | 8.0 | d | 120 (34) | 0.335 | a | 5.9 | d | 259 (72) | 0.723 | c | 27.9 | a | 204 (57) | 0.570 | b | 17.4 | c | 221 (62) | 0.617 | b | 20.3 | b | <0.0001 |
Attributes. | Equations | R2 | Q2 | p (CV−ANOVA) | Variable Coefficient (Significant) |
---|---|---|---|---|---|
Taste | |||||
Salty | y = x + 8.818E −7 | 0.448 | 0.329 | 0.001 | isoamyl butanoate; 2-propanone; (z)-3-hexenyl butanoate; 2-pentanone |
Sweet | y = x − 1.394E −6 | 0.963 | 0.835 | <0.001 | 2-butanol; 2-methyl butanal; 1-pentanol; ethyl octanoate |
Flavor | |||||
Ammonia | y = x − 1.613E −7 | 0.976 | 0.912 | <0.001 | 4-methyl-2-pentanol; methyl hexanoate; dimethyl sulfone; methanethiol |
Cooked vegetables | n.s. | n.s. | |||
Floral | y = x − 9.763E −8 | 0.914 | 0.619 | 0.002 | 2-butanol; 2-methyl butanal; 1-pentanol; ethyl octanoate |
Moldy | y = x − 2.704E −7 | 0.974 | 0.867 | <0.001 | (z)-3-hexenyl butanoate; dimethyl sulfone; methyl hexanoate; methanethiol |
Nutty | n.s. | n.s. | |||
Soapy | y = x − 6.369E −7 | 0.979 | 0.823 | <0.001 | 4-methyl-2-pentanol; 1-pentanol; 2-heptanol; methyl hexanoate |
Toasted | y = x + 1.89E −7 | 0.920 | 0.749 | <0.001 | 3-octanone; ethyl benzene; 2-ethyl hexanol; 1-methyl-1-butanol |
Mouthfeel | |||||
Creamy | y = 1*x − 8.436E −7 | 0.960 | 0.833 | <0.001 | 2-methyl butanal; 1-pentanol; 2-butanol; 1-methoxy-4-methyl benzene |
Grainy | y = x − 1.961E −7 | 0.601 | 0.517 | <0.001 | (z)-3-hexenyl butanoate; 1-methyl-1-butanol; ethyl hexanoate; 2-octanol |
Pungent | y = x − 1.544E −7 | 0.985 | 0.879 | <0.001 | methyl hexanoate; dimethyl sulfone; methanethiol; isoamyl butanoate |
Liking | y = x − 1.478E −5 | 0.933 | 0.628 | 0.008 | ethyl hexanoate; (z)-3-hexenyl butanoate; decanoic acid; phenylethyl alcohol |
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Torri, L.; Aprea, E.; Piochi, M.; Cabrino, G.; Endrizzi, I.; Colaianni, A.; Gasperi, F. Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese. Foods 2021, 10, 2791. https://doi.org/10.3390/foods10112791
Torri L, Aprea E, Piochi M, Cabrino G, Endrizzi I, Colaianni A, Gasperi F. Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese. Foods. 2021; 10(11):2791. https://doi.org/10.3390/foods10112791
Chicago/Turabian StyleTorri, Luisa, Eugenio Aprea, Maria Piochi, Giorgia Cabrino, Isabella Endrizzi, Alessia Colaianni, and Flavia Gasperi. 2021. "Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese" Foods 10, no. 11: 2791. https://doi.org/10.3390/foods10112791