By selecting appropriate sensory and instrumental techniques, a rather complete portrait of flavour can beachieved. Therefore, the overall goal of this research effort was to pinpoint and compare sensory attributes, thatmay be responsible for key flavours describing Serra da Estrela and Serpa Cheeses by the end of ripening, usingspecific sensory language developed by descriptive analysis.

Sensory analysis was duly implemented, and the main descriptors for Serra da Estrela Cheese were vomit,acidified milk, ewe's milklstable/barny, sour milk, buttery, sulphurous, herbaceous, bakers yeast, olive oil/olive andcooked milk - sorted by descending order of intensity; and for Serpa cheese, they were olive oil/olive, bakeryyeast, acidified milk, sour milk, vomit, baby vomit, spices, stable/barny/ewe's milk, metallic, amoniacal, buttery,putrid/sulphur compounds and soapy, respectively.

[PC2.27]Characterization and acceptability of Oaxaca-type cheese analogs

N. Morales-Hernández, S.L. Amaya-L1ano, F, Martínez-Bustos, E. Castano-Tostado, C. Escamilla-Santana*1Universidad Autonoma de Querétaro, Mexico, 2CINVESTAV Queretaro, Mexico, 3CIATEJ Jalisco, Mexico

Milk cheese in México is very popular. However, because of its price, some segments of the population cannotconsume it. Since the 90's some food companies have been producing a cheaper cheese, by replacing milkprotein by sodium caseinate or other ingredients.

The aim of this study was to compare the characteristics of two prototypes of Oaxaca-type cheese analog to thecharacteristics of the Oaxaca milk cheese, as well as to evaluate the preference of the cheeses. The ingredient thatwas used as substitute of milk was a corn starch-whey protein extruded blend.

The sensory profile of four samples (the two prototypes, the leader of the market and a milk cheese) were obtainedby eight trained panelists in controlled conditions. Fourteen descriptors were founded important to describe theOaxaca cheese.

General likíng and the liking of seven attributes for the four cheeses was obtained by carrying out a CentralLocation Test with 93 consumers that evaluated a total of six samples (two dummies of the prototypes, the leaderof the market in that category of semi-analogs and a Oaxaca-type cheese analog. Consumers were also asked toscore the importance that attributes had for them.

Data for the profile were statistically analyzed by using ANOVA and PCA to relate the samples and attributes,whereas for the acceptability data, Internal Preference Mapping was used first and furthermore CorrespondenceAnalysis Type I.

Attributes of the prototypes that were well scored by the judges were texture and appearance whereas flavor andaftertaste were the weak attributes of the cheese analog. 63% of the variance was explained by the C1 and C2.Flavor and aftertaste of the prototypes were disliked by consumers. Correspondence analysis type I showed to bea better tool than preference mapping to discriminate the samples.

[PC2.28]Curd cheese from northeast of Brazil: Sensory profile, physical-chemical characterization and correlation

between instrumental and sensory anal~sisR.T. Nassu*1, J.R. Lima2, A.A. Andrade

lEmbrapa Pecuaria Sudeste, Brazil, 2Embrapa Agroindustria Tropical, Brazil, 3Universidade Federal do Ceara,Brazil

Curd cheese ("queijo de coalho") is a very popular and highly consumed dairy product in Northeast of Brazil.Processing of this cheese is simpie and it has great importance in regional economy. In order to valorize thisregional cheese, geographical indication is an important tool. Sensory and physical-chemical characterization isone of the steps to obtain this label. This work aimed to characterize curd cheese from Rio Grande do Norte state.Six samples were evaluated, being 2 artisanal; 2 from standard cheesemakers (a program for productstandardization Rio Grande do Norte state) and 2 from industrial plants. Descriptive Quantitative Analysis wasapplied to develop a sensory profile of this cheese, and chemical characterization (moisture, ash, protein, fatcontent, water activity, pH, acidity, maturation index) was performed. Texture and color instrumental analysis weredone and correlated with sensory attributes by Pearson's correlation test. Statistical tests were gained by SAS andXLSTAT. Ali physical-chemical parameters showed significant differences (p<0.05) except moisture values,indicating great variability in their chemical composition. Moisture ranged from 43.06% to 48.95% and fat content indry matter ranged from 22.64% to 46.85% and were according to Brazilian federal regulations for this type ofcheese. Sensory profile developed by a trained panel with 9 members presented 16 attributes: 3 for appearance, 4for aroma, 5 for flavor and 4 for texture. Principal Component Analysis (PCA) showed that ali samples were highly

PROCI-2007.00126NAS Curd cheese trom northeast2007 2007 SP - 2007.00126

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different considering its origin, indicating that even those from "standard" cheesemakers presents lack of uniformity.Cohesiveness and resilience from texture instrumental analysis were highly correlated (p< 0,05) with "softness" and"massy" sensory profile attributes respectively. For color analysis, L* (Iuminosity) and b parameter were highlycorrelated (p< 0,05) with "yellow color" and "whey Iiberation" sensory attributes. Results show that greaterstandardization is needed for these type of cheeses.

[PC2.29]Time intensity analysis and consumer acceptance of traditional and Iight braziJian type of processed

cheese "requeijão"A.B. Palazzo, A.C.T. Biasoto, A.P. Dionisio, G.P.R. Oliveira, H.M.A. Bolini·

UNICAMP, Brazil

"Requeijão" is a traditional casting cheese with a higher commercialprominence in Brazil. At the present study,three different commercial brands liders of market, in their traditional and Iight versions (TRA1,L1G1, TRA2, L1G2,TRA3, L1G3),were sensorially evaluated. Time-Intensity analyses were carried out, in order to determine the profileof intensity of salty taste, cheese flavour and viscosity in relationship by time. Acceptance tests were also carriedthrough, evaluating appearance, aroma, flavour, texture, overall impression and purchase intention. The data oftime-intensity analysis were analysed by ANOVA, Tukey Test (p<O,OS)and Principal Component Analysis (PCA).The data of consumers test were analysed by ANOVA, Tukey Test (p<O,OS)and Internal Preference Map. Inaccording of the resulties, the conclusion is: the consumers have preference to the brand 1 (TRA1 and L1G1) thatpresented in time-intensity profiles, cheese flavor and viscosity significativelly higher (p<O,OS).StiITTnaccordancewith T-I analysis, the samples didn't show significant differences regarding salty taste intensity. Besides expressinga greater acceptance and purchase intention related to the product in its traditional version, rather than the lightversion.

[PC2.30]Yoghurt preference by Mexican consumers, using the preference test including the 'No Preference' option

X. VilIegas-Ruiz\ O. Angulo*l, M. O'Mahon/llnstituto Tecnologico de Veracruz, Mexico, 2University of California, Da vis, USA

Consume r testing is important in product development. The paired preference test is simple and easy to apply. Forsimilar products, the inclusion of a third category in the traditional paired preference test could give importantadditional information. Four-hundred yoghurt consumers were used to test their preferences for Iiquid strawberryyoghurt from different makes. The paired preference test was used including one, two, and three different levels of'No preference' options. Results showed no statistical difference between the three different formats of the pairedpreference test. The data showed a significant preference for one the makes of yoghurt. Consumers had theopportunity to express their reasons for not preferring one of the yoghurt makes. Discussion about the importanceof including the 'no preference' category in preference testing will be presented.

[PC2.31]Sensory characteristics of lactose-free milks: Comparison with regular milks

L. Dooley·, K. Adhikari, E. Chambers IVKansas State University, USA

Commercial lactose-free milk is manufactured by breaking down the lactose in milk to glucose and galactose, andcontains less than 0.25 9 lactose per 100 g of milk. This is of tremendous importance to consumers who arelactose intolerant. The objective of the study was to determine the sensory characteristics of lactose-free milks ofdifferent fat content, and to compare them with regular milks. Nine milk samples (3 regular/control and 6 lactose-free) containing O, 2 or 3% milkfat were tested by descriptive analysis by a panel of 9 trained panelists. Thepanelists developed a lexicon comprising 21 terms, and used a 1S-point interial scale (0.5 point increments) toevaluate the samples. Data was collected using Compusense® data collection software. Data was analyzed byanalysis of variance (ANOVA) with post-hoc mean separation using Fisher's LSD. Principal component analysis(covariance matrix) was also carried out on the data set. Seventeen attributes were significantly different (P < 0.05)in the milk samples. The intensity of processed flavor was higher in the lactose-free milk. This might be because ofthe fact that lactose-free milks in U.S. are ultrapasteurized. In general, ali the lactose-free milks were perceived assweeter than the regular milks. In lactose-free milks, lactose is broken down to glucose and galactose. Both,glucose (-4 times) and galactose (-2 times) are sweeter than lactose. The first three principal components (PCs)explained 8~7% variation in the data set. The dairy-related flavor attributes were higher for 2% and 3% fat milks(regular and lactose-free). The lactose-free milks were characterized by sweet flavar attributes, cooked, processedand lack of freshness attributes. The lactose-free milks were also perceived to be chalky in texture.