Use descriptive analysis to target markets for cheese.

There might be as many descriptors for cheddar cheese sensory qualities as there are individuals eating the product. Consumer preferences and regional differences in cheddar manufacture play critical roles in its sensory profile. Previous attempts to classify the sensory qualities of cheese have involved examining the entire category of hard cheese, using limited sample quantities and sensory evaluators from outside the dairy industry.

Scientists at Mississippi State University (Department of Food Science and Technology, Box 9805, Mississippi State, MS 39762) concentrated their efforts on one type of cheese-cheddar-and utilized dairy industry sensory experts. They assembled more than 250 different samples of cheddar cheese from national and international sources in order to develop a standardized, descriptive lexicon that will help manufacturers process, evaluate and market their cheddar cheeses more effectively. It also serves as an analytical tool for research and new product development.

The result is a uniform language that describes a type of flavor or how much of a flavor is in a product. It does not grade a flavor or indicate whether a product tastes good or bad. Processors can use descriptive terms, such as sulfurous, nutty or bitter, to generate a flavor profile of their cheddar cheese. By combining this descriptive sensory analysis with consumer preferences, processors can target market their product to either a broad segment of the population or specialized niches.

The lexicon serves to augment grading and judging. It is a common language to help researchers and industry more easily discuss and compare research and qualitative results. It's intended is to help develop a standardized profile for a specific cheddar cheese product. The university researchers intend to apply the language to other hard cheese varieties.

After collecting samples for three months, Mississippi State scientists and some of the experts tested every sample. Other experts helped generate a basic language of 23 words to describe cheddar flavor, which the researchers used to fine-tune into standard references of 14 to 16 words.

All of the terms are associated with easily identifiable descriptive chemical or food references. For example, "fruity" is associated with a fresh pineapple or canned pineapple juice reference. The lactone-milkfat descriptor is associated with references to heavy cream or fresh coconut milk and the chemical compound Gamma-dodecatactone.

Further information. MaryAnne Drake; phone: [phone]; fax: [phone]; email: [e-mail].