Preference mapping of Slovak cheese

Authors

  • Patrí­cia Martišová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Technology and Quality of Plant Products, AgroBioTech Research Centre, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414905 https://orcid.org/0000-0001-7810-6858
  • Jana Štefániková Slovak University of Agriculture in Nitra, AgroBioTech Research Centre, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414911 https://orcid.org/0000-0002-3799-4390
  • Matej Hynšt Slovak University of Agriculture in Nitra, AgroBioTech Research Centre, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414917 https://orcid.org/0000-0002-3209-7113
  • Vladimí­r Vietoris Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Technology and Quality of Plant Products, Tel.: +421376414793
  • Patrí­cia Macková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Technology and Quality of Plant Products, Tel.: +421376414793

DOI:

https://doi.org/10.5219/1092

Keywords:

steamed cheese , unsmoked, preference mapping, sensory analysis

Abstract

The production of steamed cheese has a long tradition in Slovakia. Some of these cheeses have even received the PGI designation, which is a designation granted to products with specific geographical characteristics (Slovenská parenica, Zázrivské vojky, Zázrivský korbáčik, and Oravský korbáčik). In our study, eight samples of various unsmoked steamed cheese from small dairy farms (samples D, F, G, and H) and medium-sized farms (A, B, C, and E) were evaluated. Our work aimed to determine whether there are significant differences in sensory characteristics between samples from small and medium-sized dairy farms and whether there are differences in the preferences between these samples for consumers. Samples were evaluated by sensory analysis, where the assessors evaluated the characteristics of color, odor, texture, flavor, and overall appearance on a nine-point hedonic scale. Differences at a statistically significant level
in the attributes of odor, texture, flavor, and overall appearance were confirmed (p <0.05) between samples from small and medium dairy farms, no statistically significant difference was proved in the attribute color (p >0.05). The results were processed using PCA, whereas can be seen from the graphic representation the carriers of all evaluated attributes were samples from medium-sized farms (except for sample D, which belonged to the first group of samples together with samples from medium-sized farms). We constructed a preferential map by combining internal and external mapping, while the internal data were formed by data obtained from assessors using sensory analysis and the external data came from an online questionnaire. Using the preferential mapping technique, we found out that samples from medium-sized dairy farms were classified as the most preferred samples which correspond with the results of sensory analysis.

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Published

2020-12-16

How to Cite

Martišová, P. ., Štefániková, J. ., Hynšt, M. ., Vietoris, V. ., & Macková, P. (2020). Preference mapping of Slovak cheese. Potravinarstvo Slovak Journal of Food Sciences, 14, 1211–1217. https://doi.org/10.5219/1092

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