Thinking of an Appellation of Origin? Proving the sensory typicity of traditional fresh Turrialba cheese

Fecha

2021-10-14

Tipo

artículo original

Autores

Fallas Rodríguez, Pilar
Víquez Barrantes, Diana
Cortés Muñoz, Marianela
Cubero Castillo, Elba María

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Resumen

Traditional fresh Turrialba cheese was originally manufactured in Santa Cruz de Turrialba, Costa Rica. The sensory identity of this product was uncertain until now. This work describes the sensory diversity of fresh cheeses sold as Turrialba cheese and defines the sensory profile of the traditional product. Samples (22) were analysed using a generic quantitative descriptive analysis by 10 panellists. From the quantitative descriptive sensory analysis, a cluster containing only samples of the traditional product was found. The profile and intensity of the sensory characteristics of this group distinguished Turrialba cheese from other similar products, showing that sensory identity is an important factor for protection of this traditional food.

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Palabras clave

Sensory identity, Turrialba cheese, Traditional food, TECNOLOGÍA ALIMENTARIA