The relationship between consumer acceptability and descriptive sensory attributes of cheddar cheese, with special reference to free choice profiling
| dc.contributor.advisor | Bothma, C. | |
| dc.contributor.advisor | Hugo, A. | |
| dc.contributor.advisor | Osthoff, G. | |
| dc.contributor.author | Prinsloo, Annelize | |
| dc.date.accessioned | 2016-01-06T09:16:07Z | |
| dc.date.available | 2016-01-06T09:16:07Z | |
| dc.date.copyright | 2007-11-30 | |
| dc.date.issued | 2009-09-17 | |
| dc.date.submitted | 2007-11-30 | |
| dc.description.abstract | English: The main aim of this study was to determine whether data, obtained from FCP and using semi-naïve panellists (experienced in descriptive techniques, but no previous experience with cheese), could express the perceptions of South African consumers on Cheddar cheese attributes. Firstly a panel of 220 consumers was asked to indicate their level of acceptance on a nine-point hedonic scale for overall acceptance of 15 Cheddar cheese products, in two locations in South Africa. The 15 Cheddar cheese samples included five retail Cheddar cheeses from four dairy companies, four cheese samples from two culture houses and six experimental cheeses. The ageing period of the 15 cheeses ranged from 60 to 180 days, all being mild Cheddars, except one mature Cheddar cheese. Significant differences (p < 0.05) occurred amongst consumer demographics for consumer acceptability. The number of cheeses showing a significant difference for the different main effects was: gender (two); income (one); population group (three); age (eight); and location (five). For the overall liking attribute, there was a significant difference in acceptance (p < 0.05) between the 15 Cheeses. Fisher’s Least Significant Difference test at a 5% significance level was performed to determine which cheeses differed significantly from one another for overall liking/acceptance. The most liked cheese sample had the highest mean value of 7.16, was aged for 60 days and yellow in colour. The least acceptable cheese had a mean value of 4.75, was aged for 180 days and was white. Free choice profiling (FCP) was carried out in order to investigate how semi-naïve consumers (who had experience in descriptive work and received minimal training on Cheddar cheese) described and perceived different Cheddar cheese samples. This method allowed participants to use their own attributes to describe and quantify the food product. The study used 15 different Cheddar cheeses available in South Africa, analyzed by ten consumers in three replications. The data were analyzed by using generalized Procrustes analysis. The FCP procedure generated between 21 and 42 attributes, with an average of 35, including 16 descriptors on the attribute aroma, 14 descriptors on the attribute texture/appearance, 15 descriptors on the attribute mouthfeel, 20 descriptors on the attribute taste, 18 descriptors on the attribute aftertaste and nine descriptors on the attribute afterfeel. Rubbery texture and sweet, buttery and Gouda taste and aftertaste attributes were some of the important attributes that separated the cheeses in the study. The results from the descriptive profiling method suggested that the FCP method, which is less expensive and time consuming, is an appropriate technique when used with semi-naïve assessors. The relationship between consumer acceptability and descriptive sensory attributes of cheddar cheese were determined by using preference mapping (PM). The results from the PM indicated that two major (but very similar) consumer clusters, showed higher acceptance for cheeses with more ‘young/undeveloped’ attributes. The ‘ideal’ Cheddar cheese, for the South African consumer, can therefore be described as having the following attributes: an aroma characterized by ‘sweetmilk’, ‘Gouda-like’ and ‘buttery’ attributes; a ‘shiny’ appearance and ‘rubbery’ texture; a mouthfeel characterized by ‘rubbery’, ‘fatty’, ‘tacky’ and ‘soft- and/or hardness’ attributes; a ‘Gouda’, ‘buttery’, ‘sweet’ taste; a ‘Gouda’, ‘buttery’, ‘sweet’ aftertaste; and an afterfeel that can be described as ‘fatty coating’ and ‘oily/fatty’. Results from this study seem to support and confirm speculations of some cheese specialists in the dairy industry who have perceived that Cheddar cheese, manufactured and available in the last few years, have showed/exerted more Gouda-like sensory attributes than typical known Cheddar-like attributes. Therefore, the results from the study indicated that data, obtained from FCP and using semi-naïve panellists, successfully expressed the perceptions of South African consumers on Cheddar cheese attributes. | en_ZA |
| dc.description.abstract | Afrikaans: Die doel van die studie was om te bepaal of data, verkry deur middel van Free choice profiling (FCP), en met die hulp van semi-naïewe paneellede (persone met ondervinding in beskrywende tegnieke, maar geen vorige ondervinding met kaas nie), gebruik kan word om die Suid-Afrikaanse verbruiker se persepsie van Cheddarkaas-eienskappe te verklaar. Eerstens is ‘n paneel van 220 verbruikers gevra om hul aanvaarbaarheid vir 15 Cheddarkaasprodukte op ‘n negepunt hedoniese skaal aan te dui, in twee stede in Suid-Afrika. Die 15 kaasprodukte was afkomstig vanaf verskeie verskaffers, naamlik vyf kommersiële Cheddarkase vanaf vier suiwelmaatskappye, vier kaasprodukte vanaf twee kultuurhuise en ses eksperimentele kase. Die 15 Cheddarkase was verouder vir 60 tot 180 dae. Al die Cheddars was dus matig, behalwe vir een beleë Cheddarproduk. Beduidende verskille (p < 0.05) het voorgekom onder die verbruikers se demografiese inligting vir verbruikersaanvaarbaarheid. Die aantal kase wat ‘n beduidende verskil vir die verskillende hoofeffekte getoon het was: geslag (twee); inkomste (een); populasie groep (drie); ouderdom (agt); en gebied (vyf). Die algehele “hou van”-eienskap het ‘n beduidende veskil in aanvaarbaarheid (p < 0.05) getoon tussen die 15 Cheddarkase. ‘n Fisher’s Least Significant Difference toets is gedoen by ‘n 5%-beduidendheids vlak om te bepaal watter kase beduidend van mekaar verskil vir algehele aanvaarbaarheid. Die mees aanvaarbare produk het die hoogste gemiddelde waarde van 7.16 gehad en was geel van kleur en 60 dae verouderd. Die mins aanvaarbare kaasproduk het ‘n gemiddelde waarde van 4.75 gehad en was wit van kleur en verouderd vir 180 dae. Free choice profiling (FCP) is uitgevoer om te ondersoek hoe semi- naïewe verbruikers verskillende Cheddarkase ervaar en beskryf. Hierdie metode het deelnemers toegelaat om hul eie eienskappe te beskryf en die voedselproduk te kwantifiseer. Tydens die studie is dieselfde 15 Cheddarkase deur tien semi-naïwe paneellede in drie herhalings geproe. Die data is ge-analiseer deur gebruik te maak van generalized Procrustes analysis. Die FCP-prosedure het tussen 21 en 42 eienskappe genereer met ‘n gemiddeld van 35 eienskappe. Die aroma kategorie het 16 terme ingesluit; 14 vir tekstuur/voorkoms, 15 vir mondgevoel; 20 vir smaak; 18 vir nasmaak en nege eienskappe vir nagevoel. Rubberige tekstuur en soet, botterige en Gouda-smaak en nasmaak was sommige van die belangrike eienskappe wat die kase van mekaar geskei het in hierdie studie. Hierdie resultate het getoon dat die FCP-metode, wat minder duur en tydsaam is, ‘n geskikte tegniek is wanneer semi-naïewe deelnemers gebruik word. Die verwantskap tussen verbruikersaanvaarbaarheid en beskrywende sensoriese eienskappe van Cheddarkaas is bepaal deur gebruik te maak van preference mapping (PM). Die resultate vanaf die PM het aangedui dat twee hoof (maar baie eenderse) verbruikersgroepe die kase met ‘jong/onder- ontwikkelde’ eienskappe meer aanvaarbaar gevind het. Die ‘ideale’ Cheddarkaas, vir die Suid-Afrikaanse verbruiker, kan dus beskryf word aan die hand van die volgende eienskappe: ‘n aroma kenmerkend met ‘soetmelk’, ‘Gouda-agtige’ en ‘botterige’ eienskappe, ‘n blink voorkoms en rubberige tekstuur, ‘n rubberige, vetterige, klewerige en sag of harde eienskap in terme van mondgevoel, ‘n ‘Gouda-’, ‘botterige’ en ‘soet’ smaak, ‘n ‘Gouda-’, ‘botterige’ en ‘soet’ nasmaak en ‘n nagevoel wat beskryf kan word as ‘vetterige smeer in die mond’ en ‘olierig /vetterig’. Die resultate van hierdie studie ondersteun en bevestig spekulasies van sommige kaasspesialiste in die suiwelindustrie wat ervaar het dat Cheddarkaas wat die afgelope paar jaar vervaardig en beskikbaar was, meer Gouda-agtige tipe eienskappe getoon het as tipies kenmerkende Cheddar- agtige eienskappe. Die studie het ook getoon dat die data verkry via FCP en met die gebruik van semi-naïewe paneellede, die persepsie van Suid Afrikaanse verbruikers van Cheddarkaas-eienskappe suksesvol kon weergee. | af |
| dc.identifier.uri | http://hdl.handle.net/11660/1976 | |
| dc.language.iso | en | en_ZA |
| dc.publisher | University of the Free State | en_ZA |
| dc.rights.holder | University of the Free State | en_ZA |
| dc.subject | Dissertation (M.Sc. (Microbial, Biochemical and Food Biotechnology))--University of the Free State, 2007 | en_ZA |
| dc.subject | Consumers' preferences | en_ZA |
| dc.subject | Cheddar Cheese -- Sensory evaluation | en_ZA |
| dc.title | The relationship between consumer acceptability and descriptive sensory attributes of cheddar cheese, with special reference to free choice profiling | en_ZA |
| dc.type | Dissertation | en_ZA |