Thinking of an Appellation of Origin? Proving the sensory typicity of traditional fresh Turrialba cheese
| dc.creator | Fallas Rodríguez, Pilar | |
| dc.creator | Víquez Barrantes, Diana | |
| dc.creator | Cortés Muñoz, Marianela | |
| dc.creator | Cubero Castillo, Elba María | |
| dc.date.accessioned | 2022-12-06T17:36:11Z | |
| dc.date.available | 2022-12-06T17:36:11Z | |
| dc.date.issued | 2021-10-14 | |
| dc.description.abstract | 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. | es_ES |
| dc.description.procedence | UCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA) | es_ES |
| dc.description.procedence | UCR::Vicerrectoría de Docencia::Ciencias Agroalimentarias::Facultad de Ciencias Agroalimentarias::Escuela de Tecnología de Alimentos | es_ES |
| dc.description.sponsorship | Universidad de Costa Rica/[735-B4-300]/UCR/Costa Rica | es_ES |
| dc.identifier.citation | https://onlinelibrary.wiley.com/doi/full/10.1111/1471-0307.12815 | |
| dc.identifier.codproyecto | 735-B4-300 | |
| dc.identifier.doi | 10.1111/1471-0307.12815 | |
| dc.identifier.issn | 1471-0307 | |
| dc.identifier.uri | https://hdl.handle.net/10669/87866 | |
| dc.language.iso | eng | es_ES |
| dc.rights | acceso abierto | es_ES |
| dc.source | International Journal of Dairy Technology, vol.75(1), pp. 246-257 | es_ES |
| dc.subject | Sensory identity | es_ES |
| dc.subject | Turrialba cheese | es_ES |
| dc.subject | Traditional food | es_ES |
| dc.subject | TECNOLOGÍA ALIMENTARIA | es_ES |
| dc.title | Thinking of an Appellation of Origin? Proving the sensory typicity of traditional fresh Turrialba cheese | es_ES |
| dc.type | artículo original | es_ES |
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