A proposed methodology to determine the sensory quality of a fresh goat's cheese (Cameros cheese): application to cheeses packaged under modified atmospheres

A sensory profile was proposed, together with a methodology which permited the quality control of a fresh goat's cheese (Cameros cheese) from the sens ory standpoint. Samples of Cameros cheese from four different cheesemakers were evaluated by a jury of 10 members. All panelists attended five tasting sessions to define an agreed lexicon of sensory characteristics of Cameros cheese. In order to quantify each one of the sensory attributes, a scoreca rd was elaborated. The intensity of the attributes selected was quantified on a scale from 1 to 7 according to the indications given in the sensory de scription. For each attribute the optimum score was established by the pane lists to obtain the numerical score of samples. Using the proposed system, the sensory quality of Cameros cheeses packaged under modified atmospheres was evaluated. Five different modified atmosphere conditions were studied ( carbon dioxide/nitrogen mixtures and vacuum) and compared to control cheese s packaged in air. The product stored at 3-4 degreesC was evaluated periodi cally. After 14 days of storage, the sensory characteristics of the control cheeses were unacceptable in all the parameters studied. However, the over all score for cheeses stored in 40 and 50% CO2 did not change substantially , retaining a reasonable acceptability until the end of the storage period. The 100% CO2 atmosphere had a very negative effect on the sensory quality specially in taste. Cheeses packaged under vacuum showed a fast deteriorati on of surface appearance and texture. The proposed methodology allowed the quantification of the sensory differences between the packaging conditions investigated. With regard to Cameros cheese, packaging in 50%CO2/50%N-2 and 40%CO2/60%N-2 were the most effective for retaining good sensory character istics specially in taste and odour. However, texture and appearance were n egatively affected by these conditions. (C) 2001 Elsevier Science Ltd. All rights reserved.