Contribuition of sensory attributes for chessecurd acceptability

Abstract

The sensory quality is very important for determining foods acceptance, then identification of sensory attributes that contribute to the food acceptability is needed. This study aimed identify the attributes that contribute to cheesecurd acceptance segmenting the consumer preference. Thus, was developed the sensory profile of four cheesecurds by Quantitative Descriptive Analysis (QDA) and was correlated the descriptors with the sensory acceptance using the statistical technique of Principal Component Analysis (PCA). Identifying that the attributes salty taste, consistency and viscosity contributed positively to the cheesecurd acceptance and the sweetness and flavor of rancidity contributed negatively. May verify exactly which attributes should be maximized or minimized in the food, to ensure its sensory acceptability.

.