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Table 2 Sensory descriptors developed for describing the cheeses

From: Making cheese with caprifig sap in Apulia, Italy: possible rebirth of an ancient tradition

Attribute Milk ricotta Pampanella Cacioricotta
Taste
 Sweet 4 3 2
 Salty 1 0 3
 Acid 0 0 0
 Bitter 1 2 1
Trigeminal sensations
 Astringent 1 2 1
 Metallic 1 2 1
Texture
 Creamy 3 1 0
 Adesive 2 1 1
 Soluble 1 1 1
 Lumpy 1 1 1
 Chalky 0 1 3
Aroma
 Boiled milk 3 3 2
 Cream 2 1 0
 Vegetal 1 2 1
 Sheepfold 2 1 3
 Overall intensity 2 1 1
  1. The scores are expressed as modal values of two replicates. A hedonic 6-points scale was used (from 0 = not perceived to 5 = highly perceived)