Comparison of the sensory profiles of regular and reduced-fat commercial processed cheese spreads

Authors


D. Donald Muir Fax: + 44 1292 671052. e-mail muird@main.hri.sari.ac.uk

Abstract

The sensory character of 16 samples of commercial, processed cheese spread has been characterized. Samples were selected to provide information on variations both between brands and, for products differing in fat content, within brands. Products were rated for eight flavour attributes and six textural attributes by a panel of 13 professional assessors. Significant differences in both the flavour and the texture of the spreads were associated with brand. No systematic differences were found between the flavour attributes and the fat content of the spread. However, differences were revealed between spreads – classified on the basis of fat content as regular, light and ultra light – in the sensory dimensions associated with texture and mouth feel. Nevertheless, within some brands the effect of reducing fat content was minimal. This result was probably achieved by other changes in product formulation.

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