Resumo

MENDONCA, Álvaro et al. Consumers' perception about sensorial characteristics of the Extra Long Maturation Transmontano Goat Cheese. Rev. de Ciências Agrárias [online]. 2017, vol.40, n.spe, pp.401-410. ISSN 0871-018X.  https://doi.org/10.19084/RCA16205.

This research is based on data from a survey about consumers’ preferences on consumption of Transmontano goat cheese. The study aimed to identify the consumer profile and cheese consumption habits, and to compare the characteristics of cheeses with different maturations (2, 7 and 12 months). To achieve these goals it was developed a study based on a sample of 157 consumers who went to a supermarket located in Bragança on 28th and 29th May 2015. To collect the data, it was used a questionnaire with questions about the consumer characteristics, the frequency of the cheese consumption and sensorial characteristics perceived by consumers (appearance, aroma, taste, perception of fat content, hardness, perception of salt content) of the cheeses. Most participants consumed cheese more than once a week, were males, aged between 17 and 86 years, were married, lived in households with two people and the monthly net income of the household was between 1001 and 3000 €. The results showed differences, at a significance level of 1%, in all the characteristics considered except for the perception of the salt content. Regarding the appearance, smell, taste, overall evaluation and purchase intention, cheese with two months of maturation was preferred. Consumers perceived a higher fat content in cheese with seven months of maturation. Finally, the cheese with 12 months of maturation was considered the hardest. Also, it was verified that when gender, age and consumption frequency were taken into account, the differences were found in the group of female subjects aged 25-64 years who consumed cheese more frequently.

Palavras-chave : Cheese; Transmontana goat; Extra-long maturation; Market research.

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