Sensory Profiles of Cheeses Manufactured in Mexico and the US and the Influence of Judges’ Cultural Context: A Pilot Study
Source abstract
Abstract
A remarkable variety of cheeses are made in the US and Mexico, each with distinct sensory characteristics. Therefore, the objective of this study was to identify the sensory perception of eighteen varieties of cheeses, comprising eight manufactured in the US and ten manufactured in Mexico. Additionally, we evaluated the influence of the cultural context of the judges on the sensory profiles of different cheeses. Twelve semi-trained judges, divided equally between the US and Mexico, participated in intensive training during an exchange program held in both countries. The judges utilized sensory evaluation questionnaires in English, which encompassed three components: (1) the Rate-All-That-Apply (RATA) method, which assessed eighteen specific attributes of each cheese on a numerical scale from 1 to 10; (2) preliminary acceptability tests conducted using a 9-point hedonic scale; and (3) preliminary tests of willingness to buy the products, evaluated by a yes/no question. This study reveals the perception of the most popular cheeses made in Mexico and the US, where the main differences were in three attributes—elasticity, saltiness, and acidity—explained by different cheese-making practices. In general, a few significant differences were observed in the sensory perception of cheese based on the judges’ origins. The most notable differences were found in the cheeses manufactured in the US, particularly in terms of texture and taste attributes. This preliminary study identifies possible significant sensory trends in California, USA, and Aguascalientes, Mexico.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Food Safety and Hygiene · Culinary Culture and Tourism
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Food Science and Nutrition, California State University, Fresno 5300 N. Campus Drive M/S FF17, Fresno, CA 93740, USA
Facultad de Ingeniería, Universidad Panamericana, Josemaría Escrivá de Balaguer 101, Aguascalientes 20296, Ags., Mexico
Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo, CA 93407, USA
Escuela de Dirección de Negocios Alimentarios, Universidad Panamericana, Josemaría Escrivá de Balaguer 101, Aguascalientes 20296, Ags., Mexico
Funding
Universidad Panamericana · the 100K Strong Americas Foundation 2022 · U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service
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