Influence of the addition of prepared pulp with strawberry flavor on the sensory quality of Petit Suisse cheese

Abstract

Petit suisse cheese is a fresh cheese, made with pasteurized milk, with very high humidity, with a light, smooth and creamy consistency. Sensory analysis is a tool used in the food industry to obtain information about the experiences, perceptions and expectations of consumers, considering visual, olfactory, gustatory and tactile stimuli of the food, together with the physical, psychological, cultural, sociological and environmental. In this scenario, the present work aimed to verify the influence of the addition of prepared strawberry-flavored pulp on sensory acceptance, purchase intention and ideal pink color in different formulations of petit suisse cheese. The sample without the addition of pulp prepared with strawberry flavor was added with 0.6% of artificial strawberry flavor and the other samples received in their formulations 7.4%, 13.8%, 24.2%, 32.4% and 42 .8% prepared strawberry-flavored pulp. Sensory tests of acceptance, purchase intention and ideal pink color were performed in individual booths under white light with the presence of 120 consumers. With the analysis of the results, it was concluded that the addition of pulp prepared strawberry flavor positively influences the sensory quality of the product to some extent, since the excess pulp prepared strawberry flavor can impair the sensory characteristics, and, consequently, negatively impact in product evaluation.