Using Sensory Analysis Techniques to Evaulate Peanut and Cheddar Cheese Products.

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Title: Using Sensory Analysis Techniques to Evaulate Peanut and Cheddar Cheese Products.
Author: Young, Nikkisha Dantina
Advisors: Dr. MaryAnne Drake, Committee Co-Chair
Abstract: Preference mapping techniques are useful for identifying which consumer attributes drive consumer acceptance. However, minimal research has been conducted in using preference mapping to understand the flavor characteristics of specific American commodities: peanuts and Cheddar cheese. The objectives of this study were to evaluate distinctive peanut and cheese flavor characteristics using descriptive analysis and to determine the overall acceptability of peanuts and cheese using consumer preference mapping techniques. Sixty peanut samples from the United States, China, and Argentina were evaluated. Descriptive analysis of the peanuts was conducted using a trained panel and an established peanut flavor lexicon. A total of eighteen peanut samples (six from each country) were selected for consumer evaluation. Consumers (n=605) evaluated peanuts for overall liking and strength/intensity and liking of other consumer attributes. Data analysis was conducted using principal component analysis and internal preference mapping. Seven Cheddar cheeses ranging in age from one month to 19 months were selected. Descriptive sensory profiles of cheeses were determined using a trained panel (n=14) and an established cheese flavor sensory language. For consumer acceptability, cheeses were evaluated in two locations: North Carolina and Oregon. Consumers (n=200 at each location) evaluated the cheeses for overall liking and other consumer attributes. Data analysis was conducted using principal component analysis, internal preference mapping, and external preference mapping. Descriptive analysis of both peanut and Cheddar cheese results indicated distinctive flavor differences. Preference mapping identified consumer preferences for peanuts and consumer segments for Cheddar cheese.
Date: 2003-05-01
Degree: MS
Discipline: Food Science
URI: http://www.lib.ncsu.edu/resolver/1840.16/1489


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