The relationship between consumer acceptability and descriptive sensory attributes in cheddar cheese

The relationship between the consumer acceptability of Cheddar cheese and its descriptive sensory attributes was determined using preference mapping and logistic regression for three Cheddar cheeses. A trained panel (n = 9) differentiated the cheeses based on taste, aroma and textural attributes. The overall order of consumer preference (P < 0.05) for the three cheeses was 9, 7 and 12 months of aging time, respectively. The trained panel characterized the 7- and 9-month-old cheeses as having young/undeveloped flavors such as "cooked,""buttery" and "creamy" flavors, and had volatiles that were responsible for the creamy flavor in cheeses. The 12-month-old cheese was characterized by aged/developed flavors and included volatile compounds responsible for fruity aromas and sulfurous, earthy and free fatty acid flavors. External preference mapping revealed six clusters of consumers with varying Cheddar cheese preferences; 74, 95 and 61% of the consumers found 7-, 9- and 12-month-old cheeses to be acceptable, respectively.