IMPACT OF SERVING TEMPERATURE ON TRAINED PANEL PERCEPTION OF CHEDDAR CHEESE FLAVOR ATTRIBUTES

Abstract

The impact of serving temperature on trained panel perception of Cheddar cheese flavor attributes was determined. Seven cheeses were selected to represent a range of age and flavor profiles. A descriptive sensory panel received 75 h training on 15 terms for cheese flavor attributes and basic tastes from a previously identified sensory lexicon for Cheddar cheese. Three serving temperatures were selected (5, 12, 21C). Cheeses were subsequently evaluated in quadruplicate by the panel at each serving temperature. Cheeses were differentiated on their flavor and taste attributes (P < 0.0001). Perception of sour taste intensity increased with serving temperature (P < 0.05). Other flavors and basic tastes did not exhibit a temperature effect or temperature by cheese interaction (P > 0.05). Panelists noted that cheese was more difficult to evaluate at 21C compared with 12 or 5C. Cheddar cheese serving temperature should not pose an issue for comparing descriptive sensory results from multiple locations.