Use este identificador para citar ou linkar para este item:
http://repositorio.ufla.br/jspui/handle/1/48743| Título: | Drivers of linking of Prato cheeses: an evaluation using the check all that apply (CATA) and temporal dominance of sensations (TDS) tools |
| Palavras-chave: | Descriptive sensory tests Prato cheese - Acceptance Temporal dominance of sensations Testes sensoriais descritivos Queijo prato - Aceitação |
| Data do documento: | 2021 |
| Editor: | SAGE Journals |
| Citação: | RODRIGUES, J. F. et al. Drivers of linking of Prato cheeses: an evaluation using the check all that apply (CATA) and temporal dominance of sensations (TDS) tools. Food Science and Technology International, London, 2021. DOI: 10.1177/10820132211018037. |
| Resumo: | Prato cheese is one of the most consumed dairy products around the word, mainly in Brazil, being the second most produced cheese in the country. However, a great variation in the cheeses sensory profiles is observed. Therefore, knowledge about the attributes that drives the product acceptance is important for Prato cheese standardization, targeting the best production conditions for obtaining cheese quality improvement. Moreover, this study also contributes with information about the TDS and CATA methodologies for the sensory field. TDS and CATA were useful tools determining liking directors of Brazilian Prato cheese. Creamy, Salt and soft attributes were indicated as drivers of liking of Prato cheese, while hard, rubbery and bitter taste contributed negatively to the acceptance of the product. |
| URI: | https://doi.org/10.1177/10820132211018037 http://repositorio.ufla.br/jspui/handle/1/48743 |
| Aparece nas coleções: | DCA - Artigos publicados em periódicos |
Arquivos associados a este item:
Não existem arquivos associados a este item.
Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.