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CLASSIFICATION OF CHEESES ACCORDING TO THEIR CLOSENESS TO THE CHEDDAR CHEESE CONCEPT 1

1994; Wiley; Volume: 9; Issue: 3 Linguagem: Inglês

10.1111/j.1745-459x.1994.tb00245.x

1745-459X

Catherine Dacremont, Zata Vickers,

Olfactory and Sensory Function Studies

ABSTRACT An important issue in consumer oriented studies is to measure how closely a specific product or perception matches the representation people have of it. We used a concept matching technique to assess the degree to which a variety of different cheeses matched subjects’ concepts of Cheddar cheese. Eighteen subjects made their judgments using their own past experiences with Cheddar cheeses. They made judgments in three separate conditions: only the odor, only the taste and texture and normal eating. This technique provided valid and reliable information on the extent to which the cheeses matched the subjects’ concept of Cheddar cheese. Agreement between classifications of cheeses based on taste and texture only and based on normal eating was high (R=0.90). Agreement between classifications based only on odor and those based on normal eating was weaker (R‐0.59). Thus, the taste and texture of the cheeses were more useful than the odor for classifying cheeses as Cheddar.