Drivers of liking for Cheddar cheese shreds

摘要

The prepackaged cheese shred category has steadilyincreased over the past few years, and Cheddar shredsrepresent the highest volume in this category. Recentstudies have established extrinsic attributes that drivepurchase in this category, but no published studies haveaddressed the intrinsic flavor and texture propertiesthat drive consumer liking. The objective of this studywas to determine the desirable flavor and functionalattributes for Cheddar cheese shreds. We conducted acategory survey of commercial Cheddar cheese shreds(n = 25, collected in duplicate). We documented sensoryproperties (shred appearance, flavor, texture, andhot texture) using a trained sensory panel. Analyticalinstrumental tests performed included shred-size distribution,proximate analysis, sugars (lactose, glucose,galactose), lactic acid, Cheddar meltability, pH, andcolor. Then, representative shreds (n = 10) were evaluatedby cheese shred consumers (n = 151) for overall,appearance, flavor, and texture liking. Analysis of variance,principal component analysis, and external preferencemapping were used to interpret results. Shredswere differentiated by color, whey, diacetyl, sulfur,nutty, and brothy flavors, as well as by hot and coldtexture attributes and instrumental tests. Mild or mediumshreds exhibited greater firmness, stretchability,and elasticity when hot than did sharp shreds. We identified3 consumer clusters, defined by high acceptancefor all Cheddar shreds or preferences for sharp or mildshreds. Bitterness was an overall driver of dislike. Visiblepowder negatively affected appearance and overallliking for some consumers. Sensory properties stronglyaffected consumer acceptance and purchase intent forCheddar cheese shreds. Results from this study canbe used to optimize the intrinsic sensory properties ofCheddar cheese shreds.