Sensory characterization of commercial cream cheese by the consumer using check‐all‐that‐apply questions

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Abstract
Cream cheese is a popular type of fresh and soft cheese made with milk and cream, containing at least 25% fat, dry matter. Milkfat plays an important role in its sensory attributes, such as texture and flavor. However, consumer awareness of the relation between food and health is increasing the search for healthier foods, leading the food industry toward total fat reduction or saturated and trans‐fat replacement, which can alter products' sensory attributes. In this context, the purpose of this study was to create a list of sensory attributes that expresses consumer perception of cream cheese and identifies which ones can induce consumer choices. Five commercial cream cheese samples were analyzed, two traditional and three low‐fat formulations, using duo‐trio, focus group, and check‐all‐that‐apply (CATA) sensory analysis methods. Three samples were preferred by consumers, regarding acceptance and purchase intention (two traditional and one low‐fat formulation). Similar intensities of some sensory attributes of these preferred samples were observed, such as higher score for “white,” “matte,” and “milky” and lower notes for “light yellow,” “bright,” and “sweet.” The results suggest that these sensory attributes can predict and influence consumer's acceptance and therefore assist in the development of new products.Practical Applications: The food industry is constantly adapting to meet consumer demands, which varies according to market trends, changing products that are already for sale or creating new ones. The relationship between the sensory attributes of products and consumer preferences has been identified as one of the main pillars to increase the chance of success in the market. In this context, a list of attributes was created from sensory analysis to express consumer perception of cream cheese and identify which ones can induce consumer choices. Considering that time is valuable for the industry, the results presented in this research may provide an important tool to predict consumer acceptance and reduce the uncertainty when developing new products or changing formulations and processes before launching a product for sale, increasing the chances of success, and decreasing research time.
Funding Information
  • Conselho Nacional de Desenvolvimento Científico e Tecnológico
  • Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

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