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oai:recercat.cat:20.500.12327/2432025-10-22T11:18:21Zcom_2072_4428com_2072_4427col_2072_487898

00925njm 22002777a 4500 dc Ojeda, Mónica author Etaio, Iñaki author Guerrero, Luis author Fernández-Gil, Mª Pilar author Pérez-Elortondo, Francisco José author 2018-03-30 The aim of this work was to study the degree of agreement between consumer liking and the sensory quality scored by the trained panel in charge of the quality control of a traditional product (PDO Idiazabal cheese). Nine cheeses of different qualities were evaluated by eight trained assessors and by 212 consumers from Vitoria‐Gasteiz (Basque Country). Cheese samples were clearly different regarding overall sensory quality (OSQ) assessed by the trained panel. Regarding consumers, five groups with different correlation levels with OSQ were identified: “sweet” and “toasty” were the main sensory drivers leading the liking of the consumers with a higher positive correlation, whereas some defective characteristics (“animal,” “rancid,” and “bitter”) were the main drivers for consumers with higher negative correlation. These results suggest that it would be interesting for the Regulatory Council to strength the communicational strategies among consumers to be able to identify the typical and nontypical (mainly defects) characteristics of this traditional product, especially among those liking defective cheeses. Ojeda, Mónica, Iñaki Etaio, Luis Guerrero, Mᵃ Pilar Fernández-Gil, and Francisco José Pérez-Elortondo. 2018. "Does Consumer Liking Fit The Sensory Quality Assessed By Trained Panelists In Traditional Food Products? A Study On PDO Idiazabal Cheese". Journal Of Sensory Studies 33 (2): e12318. Wiley. doi:10.1111/joss.12318. 0887-8250 http://hdl.handle.net/20.500.12327/243 https://doi.org/10.1111/joss.12318 Does consumer liking fit the sensory quality assessed by trained panelists in traditional food products? A study on PDO Idiazabal cheese