Biomaterial Database

Drivers of linking of Prato cheeses: An evaluation using the check all that apply (CATA) and temporal dominance of sensations (TDS) tools. 2022

Jessica Ferreira Rodrigues, and Rafaela da Silva Andrade, and Vanessa Rios de Souza, and Luiz Ronaldo de Abreu, and Alessandra de Fatima Barcelos, and Adriano Gomes da Cruz, and Erick Almeida Esmerino, and Ana Carla Marques Pinheiro

Departament of Agrarian Sciences, Federal Institute of Minas Gerais, DCA/IFMG - Bambuí, Brazil.

Prato cheese is one of the most consumed dairy products around the word, mainly in Brazil, being the second most produced cheese in the country. However, a great variation in the cheeses sensory profiles is observed. Therefore, knowledge about the attributes that drives the product acceptance is important for Prato cheese standardization, targeting the best production conditions for obtaining cheese quality improvement. Moreover, this study also contributes with information about the TDS and CATA methodologies for the sensory field. TDS and CATA were useful tools determining liking directors of Brazilian Prato cheese. Creamy, Salt and soft attributes were indicated as drivers of liking of Prato cheese, while hard, rubbery and bitter taste contributed negatively to the acceptance of the product.

UI	MeSH Term	Description	Entries
D001938	Brazil	A country located on the eastern coast of South America, located between Colombia and Peru, that borders the Atlantic Ocean. It is bordered on the north by Venezuela, Guyana, Suriname, and French Guiana, on the south by Uruguay, and on the west by Argentina. The capital is Brasilia.
D002611	Cheese	A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.	Cheeses
D003258	Consumer Behavior	Behavior associated with the procurement of goods, services, or experiences.	Consumer Preference,Consumer Satisfaction,Behavior, Consumer,Behaviors, Consumer,Consumer Behaviors,Consumer Preferences,Preference, Consumer,Preferences, Consumer,Satisfaction, Consumer
D012677	Sensation	The process in which specialized SENSORY RECEPTOR CELLS transduce peripheral stimuli (physical or chemical) into NERVE IMPULSES which are then transmitted to the various sensory centers in the CENTRAL NERVOUS SYSTEM.	Sensory Function,Organoleptic,Function, Sensory,Functions, Sensory,Sensations,Sensory Functions
D013649	Taste	The ability to detect chemicals through gustatory receptors in the mouth, including those on the TONGUE; the PALATE; the PHARYNX; and the EPIGLOTTIS.	Gustation,Taste Sense,Gustations,Sense, Taste,Senses, Taste,Taste Senses,Tastes