Time-intensity profile and relationship with consumer acceptability of processed cheese spread.

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dc.contributorALESSANDRA BUGATTE PALAZZO, UNIVERSIDADE ESTADUAL DE CAMPINAS; ALINE TELLES BIASOTO MARQUES, CNPMA; ANA PAULA DIONISIO, CNPAT; RAFAEL SILVA CADENA, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; HELENA MARIA ANDRÉ BOLINI, UNIVERSIDADE ESTADUAL DE CAMPINAS.
dc.creatorPALAZZO, A. B.
dc.creatorBIASOTO, A. C. T.
dc.creatorDIONISIO, A. P.
dc.creatorCADENA, R. S.
dc.creatorBOLINI, H. M. A.
dc.date2023-12-20T14:27:58Z
dc.date2023-12-20T14:27:58Z
dc.date2023-12-20
dc.date2023
dc.date.accessioned2026-07-07T05:09:41Z
dc.descriptionAbstract: Creamy “requeijão” is the commercially most prominent processed cheese spread in Brazil. The time intensity analysis is important to provide how the flavor behavior is for the consumers during the food ingestion and is used in order to obtain the temporal profile of an attribute in a certain product. In the present study, three different commercial brands, leaders in the market, in their traditional and light versions, were subjected to sensory and instrumental evaluations. Time-intensity analyses and acceptance tests were carried out. After the statistical evaluation, applying ANOVA, the Tukey test (p. 0.05), Partial Least Square (PLS), it was concluded that the consumers preferred products with a more intense cheese flavor and higher adhesiveness, besides expressing a greater acceptance and purchase intention for the product in its traditional version.
dc.identifierResearch, Society and Development, v. 12, n. 7, e17612742672, 2023.
dc.identifier2525-340
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1160079
dc.identifierhttp://dx.doi.org/10.33448/rsd-v12i7.42672
dc.identifier.urihttp://hdl.handle.net/123456789/482475
dc.languageeng
dc.rightsopenAccess
dc.subjectPLS
dc.subjectCheese
dc.subjectSensory
dc.subjectInstrumental
dc.subjectAcceptance
dc.subjectRequeijão
dc.subjectAnálise Organoléptica
dc.subjectCream cheese
dc.subjectFood analysis
dc.subjectConsumer acceptance
dc.titleTime-intensity profile and relationship with consumer acceptability of processed cheese spread.
dc.typeArtigo de periódico

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