Search Results (2)

Emmental or Swiss cheese is a hard, ripened cheese appreciated by consumers for its appearance and taste. This study aimed to investigate the profile of Swiss cheese consumers and producers from Ţara Dornelor area, Romania, along with the sensory analysis of the Dorna Swiss cheese produced there. For this purpose, a questionnaire was applied to 268 participants to evaluate consumer behavior. Consumers were grouped depending on consumption frequency (low—once or a few times a year, medium—once a month, and high—once a week or more), and the behavior of groups was evaluated. Producer opinion was assessed by interview and Swiss cheese sensory characteristics in two seasons were determined by sensory analysis using a semi-trained panel. The results showed that the main factors affecting consumer purchase decision are the ingredients (4.43), taste and flavor (4.41), appearance and texture (4.23), producer (3.98), nutritional value (3.88), and product history (3.67). Clustering of consumers depending on consumption frequency revealed significant differences (p < 0.05) regarding the purchase place and some factors influencing the purchase decision such as price, health benefits, and nutritional value. Producers asserted that the quality of milk is the main problem in Swiss cheese production. They consider that the raw material quality and origin, hygiene, utilities, and legislation have the greatest impact on the production process, while the trading is mainly affected by the product taste and flavor, appearance and texture, quality label, price, and product history. The sensory characteristics differed significantly (p < 0.05) between producers and seasons, with the sample produced in a stainless-steel tank and without exogenous microflora being the most appreciated in summer. These results could help producers adapt their product quality and marketing policy to consumer preferences. Full article

Minimizing flavor variation in cheeses without perceived flavor defects in order to produce a consistent product is a challenge in the Swiss cheese industry. This study evaluated flavor variability based on correlations of volatile flavor compounds and sensory attributes. The headspace concentrations of volatile compounds were analyzed using selected ion flow tube-mass spectrometry (SIFT-MS), while the sensory attributes were evaluated using descriptive sensory analysis and consumer testing. The important discriminating volatile compounds were classified into five functional groups: sulfur-containing compounds (methyl mercaptan, hydrogen sulfide, dimethyl disulfide, dimethyl trisulfide, and methional), organic acids (propanoic acid, acetic acid, 3-methylbutanoic acid), aldehydes (3-methylbutanal, butanal, and 2-methylpropanal), a ketone (2,3-butanedione), and an ester (ethyl hexanoate). Correlations were identified among volatile compounds and between volatile compounds and sensory attributes. Only a small number of volatile compounds strongly correlated positively or negatively to a specific sensory attribute. Nutty malty, milkfat lactone, salty, umami, and sweet positively correlated to overall liking and nutty flavor liking of Swiss cheese. Evaluation of cheese flavor using correlations between volatile compounds and sensory attributes provided further understanding of the complexity of flavor and flavor variability among Swiss cheeses manufactured from different factories that can be used to improve flavor consistency of Swiss cheeses. Full article