Impact of Flavor Attributes on Consumer Liking of Swiss Cheese

Cyclic design used for consumer dissimilarity. Sample pairs marked by C1 were evaluated in session 1, C2 in sessions 2, and so on.

Partial least squares 1 (PLS1) and PLS2 of the partial least squares regression product map (excluding outlier B1) for varying responder segments (n=61). Diacetyl, whey, milk fat, and umami were drivers of liking; cabbage, cooked, and vinegar were drivers of disliking. Samples B2 to B4 are Baby Swiss cheeses, E5 is Swiss Emmenthal, and S06 to S15 are regular Swiss cheeses.

Partial least squares 1 (PLS1) and PLS3 of the partial least squares regression product map (excluding outlier B1) for varying responder segments (n=61). Diacetyl, whey, milk fat, and umami were drivers of liking; cabbage, cooked, and vinegar were drivers of disliking. Samples B2 to B4 are Baby Swiss cheeses, E5 is Swiss Emmenthal, and S06 to S15 are regular Swiss cheeses.

Probabilistic multidimensional scaling product map (isotropic with unequal variances) of all 15 cheeses with 2 ideals, one for each consumer segment (IDEAL1 for varying responders, and IDEAL2 for nondistinguishers). Variance is depicted by the size of the circle, with circle size increasing with variance.