Sensory Profiles of Cheeses Manufactured in Mexico and the US and the Influence of Judges’ Cultural Context: A Pilot Study
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. Additiona...
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2024-12-01
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| author | Paulina Freire Julieta Domínguez-Soberanes Carmen C. Licon Antonio Estevez-Rioja |
| author_facet | Paulina Freire Julieta Domínguez-Soberanes Carmen C. Licon Antonio Estevez-Rioja |
| author_sort | Paulina Freire |
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| description | 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. |
| format | Article |
| id | doaj-art-043aa8ba45e249278950f6693e4be2eb |
| institution | OA Journals |
| issn | 2076-3417 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj-art-043aa8ba45e249278950f6693e4be2eb2025-08-20T02:00:56ZengMDPI AGApplied Sciences2076-34172024-12-0114241198010.3390/app142411980Sensory Profiles of Cheeses Manufactured in Mexico and the US and the Influence of Judges’ Cultural Context: A Pilot StudyPaulina Freire0Julieta Domínguez-Soberanes1Carmen C. Licon2Antonio Estevez-Rioja3Department of Food Science and Nutrition, California State University, Fresno 5300 N. Campus Drive M/S FF17, Fresno, CA 93740, USAFacultad de Ingeniería, Universidad Panamericana, Josemaría Escrivá de Balaguer 101, Aguascalientes 20296, Ags., MexicoDairy Products Technology Center, California Polytechnic State University, San Luis Obispo, CA 93407, USAEscuela de Dirección de Negocios Alimentarios, Universidad Panamericana, Josemaría Escrivá de Balaguer 101, Aguascalientes 20296, Ags., MexicoA 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.https://www.mdpi.com/2076-3417/14/24/11980cross-culturalsensory analysisdairy productscheeseUSA |
| spellingShingle | Paulina Freire Julieta Domínguez-Soberanes Carmen C. Licon Antonio Estevez-Rioja Sensory Profiles of Cheeses Manufactured in Mexico and the US and the Influence of Judges’ Cultural Context: A Pilot Study Applied Sciences cross-cultural sensory analysis dairy products cheese USA |
| title | Sensory Profiles of Cheeses Manufactured in Mexico and the US and the Influence of Judges’ Cultural Context: A Pilot Study |
| title_full | Sensory Profiles of Cheeses Manufactured in Mexico and the US and the Influence of Judges’ Cultural Context: A Pilot Study |
| title_fullStr | Sensory Profiles of Cheeses Manufactured in Mexico and the US and the Influence of Judges’ Cultural Context: A Pilot Study |
| title_full_unstemmed | Sensory Profiles of Cheeses Manufactured in Mexico and the US and the Influence of Judges’ Cultural Context: A Pilot Study |
| title_short | Sensory Profiles of Cheeses Manufactured in Mexico and the US and the Influence of Judges’ Cultural Context: A Pilot Study |
| title_sort | sensory profiles of cheeses manufactured in mexico and the us and the influence of judges cultural context a pilot study |
| topic | cross-cultural sensory analysis dairy products cheese USA |
| url | https://www.mdpi.com/2076-3417/14/24/11980 |
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