Thinking of an Appellation of Origin? Proving the sensory typicity of traditional fresh Turrialba cheese
সংরক্ষণ করুন:
| লেখক: | , , , |
|---|---|
| বিন্যাস: | artículo original |
| প্রকাশনার তারিখ: | 2021 |
| বিবরন: | Traditional 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. |
| দেশ: | Kérwá |
| প্রতিষ্ঠান: | Universidad de Costa Rica |
| Repositorio: | Kérwá |
| ভাষা: | Inglés |
| OAI Identifier: | oai:kerwa.ucr.ac.cr:10669/87866 |
| অনলাইন ব্যবহার করুন: | https://onlinelibrary.wiley.com/doi/full/10.1111/1471-0307.12815 https://hdl.handle.net/10669/87866 |
| মুখ্য শব্দ: | Sensory identity Turrialba cheese Traditional food TECNOLOGÍA ALIMENTARIA |