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Preference mapping of Cheddar cheese with varying maturity levels
N D Young1, M Drake, K Lopetcharat
1Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27694-7624, USA.
Journal of Dairy Science
|February 10, 2004
Summary
Consumer acceptance of Cheddar cheese varies widely, with distinct flavor profiles influencing preferences. Both young and aged Cheddar cheeses exhibit intense flavors, appealing to different consumer segments.
Area of Science:
- Food Science
- Sensory Analysis
- Consumer Behavior
Background:
- Cheddar cheese flavor complexity is influenced by aging.
- Understanding consumer perception of aged versus young Cheddar is crucial for market segmentation.
Purpose of the Study:
- To evaluate the flavor profiles and consumer acceptability of Cheddar cheeses with varying maturity levels.
- To identify consumer segments based on Cheddar cheese preferences.
Main Methods:
- Descriptive sensory analysis using a trained panel (n=14) with an established cheese flavor language.
- Consumer acceptance testing with 200 consumers across two demographic locations (North Carolina and Oregon).
Main Results:
- Distinct differences in descriptive sensory profiles were observed across Cheddar cheeses of varying ages (1-19 months).
- Consumers differentiated between "young" and "aged" Cheddar flavor profiles, perceiving both as intensely Cheddar-flavored.
- Six distinct consumer clusters were identified, with variations in cluster size between locations.
Conclusions:
- Cheddar cheese acceptance is highly individual and linked to specific flavor profile preferences.
- Despite distinct profiles, both young and mature Cheddar cheeses possess intense characteristic flavors.
- Geographic location did not significantly impact average consumer responses, but influenced consumer cluster distribution.