Discrimination and sensory characterization of Protected Designation of Origin Salers‐ and Cantal‐type cheeses: An approach using descriptive analysis and consumer insights by check‐all‐that‐apply questions-Reference-Cited by-同舟云学术

Discrimination and sensory characterization of Protected Designation of Origin Salers‐ and Cantal‐type cheeses: An approach using descriptive analysis and consumer insights by check‐all‐that‐apply questions

Published:2021-07-18 Issue:6 Volume:36 Page:
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Bord Cécile¹^ORCID,Lenoir Louis¹,Schmidt‐Filgueras Renata¹,Benoit Julie¹,Dechambre Gilles²,Chassard Christophe¹

Affiliation:

1. Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF F‐63370 Lempdes France

2. Salers Tradition Group Maison de la Salers Saint Bonnet de Salers France

Funder

European Agricultural Fund for Rural Development

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12698

Reference43 articles.

1. La race bovine Salers: un atout pour le développement de son territoire d'origine par son identité forte et des produits qualifiés;Agabriel J.;Cahiers Agricultures,2014

2. Comparison of consumer-based methodologies for sensory characterization: Case study with four sample sets of powdered drinks

3. Check-All-That-Apply (CATA) with semi-trained assessors: Sensory profiles closer to descriptive analysis or consumer elicited data?

4. Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples

5. Penalty analysis based on CATA questions to identify drivers of liking and directions for product reformulation

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1. Update on emerging sensory methodologies applied to investigating dairy products;Current Opinion in Food Science;2024-04

2. Consumer Perception and Liking of Parmigiano Reggiano Protected Designation of Origin (PDO) Cheese Produced with Milk from Cows Fed Fresh Forage vs. Dry Hay;Foods;2024-01-18

3. Sensory and Chemical Keys to Differentiate Cantal and Salers Pdo Uncooked Cheeses;2023

4. Ordinal Analysis of Variation of Sensory Responses in Combination with Multinomial Ordered Logistic Regression vs. Chemical Composition: A Case Study of the Quality of a Sausage from Different Producers;Journal of Food Quality;2022-12-13