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Sensory Characterization of Specific Wood Smoke Aromas and their Contributions to Smoked Cheddar Cheese Flavor and Consumer Perceptions of Smoked Cheddar Cheese.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Sensory Characterization of Specific Wood Smoke Aromas and their Contributions to Smoked Cheddar Cheese Flavor and Consumer Perceptions of Smoked Cheddar Cheese./
作者:	Gipson, Rachel Simone.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2019,
面頁冊數:	131 p.
附註:	Source: Masters Abstracts International, Volume: 81-03.
Contained By:	Masters Abstracts International81-03.
標題:	Food science. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=27529095
ISBN:	9781085646178

Sensory Characterization of Specific Wood Smoke Aromas and their Contributions to Smoked Cheddar Cheese Flavor and Consumer Perceptions of Smoked Cheddar Cheese.
Gipson, Rachel Simone.

Sensory Characterization of Specific Wood Smoke Aromas and their Contributions to Smoked Cheddar Cheese Flavor and Consumer Perceptions of Smoked Cheddar Cheese. - Ann Arbor : ProQuest Dissertations & Theses, 2019 - 131 p.

Source: Masters Abstracts International, Volume: 81-03.

Thesis (M.Sc.)--North Carolina State University, 2019.

This item must not be sold to any third party vendors.

Smoked cheeses are created by the addition of smoke flavoring to cheese milk or by natural cold smoking of curds or cheese using a variety of woods. Consumer interest in smoked cheese is growing, however, there is a need to understand the aromatics that smoke contributes and how the aromatics influence the flavor of smoked cheese. Furthermore, an understanding of the sensory properties and consumer perceptions of smoked cheese will help guide product development and meet consumer expectations. In the first study, the sensory properties of different wood smokes were characterized through projective mapping, and the aromas of Cheddar cheese smoked with four distinct wood smokes was evaluated through descriptive analysis. The purpose of this study was to characterize the sensory properties of different wood smokes and their application to smoked Cheddar cheese. There were nine wood smokes evaluated, and these included: apple, alder, cedar, cherry, hickory, maple, mesquite, oak, and pecan. A trained panel generated sensory attributes for the nine wood smokes and then did projective mapping of the different wood smoke aromas. Twenty-five attributes were generated to describe wood smoke aromas, and the most commonly used sensory descriptors were sweet aromatic, charcoal/charred, guaiacol, meaty, vanillin, and fresh tobacco. Following this, cold smoking of Cheddar cheese was completed with four distinct wood smokes chosen from the projective map and this included: mesquite, cherry, hickory, and cedar. The distinct aromas seen in these four wood types were also imparted to smoked Cheddar cheeses. Mesquite smoked cheese was characterized by high smoke aroma, cherry smoked cheese was characterized by campfire/marshmallow flavors, hickory smoked cheese was characterized by high overall smoke and campfire/marshmallow flavors, and cedar smoked cheese was characterized by resinous flavors. Determination of the sensory properties of different wood smokes provides insight into the differences in smoke flavor contributions to smoked cheese. In the second study, consumer perceptions of smoked cheese were evaluated through focus groups, surveys, and consumer acceptance testing. Three focus groups (n=29) were conducted with smoked cheese consumers. Following this, two online surveys were conducted. The first survey (n=1195) objective was to understand smoked food consumption habits and to identify if consumers consider smoked cheese to have more product attributes other than just 'smoked'. Then, an Adaptive Choice-Based Conjoint (ACBC) (n=367) was conducted to evaluate ideal smoked cheese product builds and trade-offs for smoked cheese consumers. This survey also included Maximum Difference scaling and familiarity questions. Consumer acceptance testing (n=135) was conducted with three cheeses smoked with three different woods at low and high intensity (six cheeses total). Focus group results indicated that smoked cheese was perceived as an artisan product and that appearance and price were strong purchase factors. Consumers did not have awareness of methods for producing smoked cheese, but once they were informed of the two common processes used, consumers preferred cold smoking over liquid smoke addition. Survey results confirmed that consumers can conceptually differentiate between different products and wood smokes. Attributes that were most important for purchasing smoked cheese were method of smoking, smoke intensity, type of wood and type of cheese. Additionally, results from the consumer acceptance test showed that consumers differentiated smoke aroma and flavor among cheeses and preferred cherry smoked cheeses over apple or hickory smoked cheeses. An understanding of consumer perceptions and expectations of smoked cheese provides a platform for producers of smoked cheese to meet consumer expectations.

ISBN: 9781085646178Subjects--Topical Terms:

3173303
Food science.

Sensory Characterization of Specific Wood Smoke Aromas and their Contributions to Smoked Cheddar Cheese Flavor and Consumer Perceptions of Smoked Cheddar Cheese.
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