Thinking of an Appellation of Origin? Proving the sensory typicity of traditional fresh Turrialba cheese

dc.creatorFallas Rodríguez, Pilar
dc.creatorVíquez Barrantes, Diana
dc.creatorCortés Muñoz, Marianela
dc.creatorCubero Castillo, Elba María
dc.date.accessioned2022-12-06T17:36:11Z
dc.date.accessioned2023-03-13T12:52:39Z
dc.date.available2022-12-06T17:36:11Z
dc.date.available2023-03-13T12:52:39Z
dc.date.created2022-12-06T17:36:11Z
dc.date.issued2021-10-14
dc.identifierhttps://onlinelibrary.wiley.com/doi/full/10.1111/1471-0307.12815
dc.identifier1471-0307
dc.identifierhttps://hdl.handle.net/10669/87866
dc.identifier10.1111/1471-0307.12815
dc.identifier735-B4-300
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/6119086
dc.description.abstractTraditional fresh Turrialba cheese was originally manufactured in Santa Cruz de Turrialba, Costa Rica. The sensory identity of this product was uncertain until now. This work describes the sensory diversity of fresh cheeses sold as Turrialba cheese and defines the sensory profile of the traditional product. Samples (22) were analysed using a generic quantitative descriptive analysis by 10 panellists. From the quantitative descriptive sensory analysis, a cluster containing only samples of the traditional product was found. The profile and intensity of the sensory characteristics of this group distinguished Turrialba cheese from other similar products, showing that sensory identity is an important factor for protection of this traditional food.
dc.languageeng
dc.sourceInternational Journal of Dairy Technology, vol.75(1), pp. 246-257
dc.subjectSensory identity
dc.subjectTurrialba cheese
dc.subjectTraditional food
dc.subjectTECNOLOGÍA ALIMENTARIA
dc.titleThinking of an Appellation of Origin? Proving the sensory typicity of traditional fresh Turrialba cheese
dc.typeartículo científico


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