Food innovation requires the subtle differentiation between flavours
How would one describe goat cheese? Goaty?
Cheese isn’t that simple, so researchers from Kansas State University’s Center for Sensory Analysis and Consumer Behavior developed a new flavor lexicon to characterizes goat cheeses made in America.
Martin Talavera, assistant professor of sensory analysis and consumer behavior at K-State’s Olathe campus, and Delores Chambers, professor of food, nutrition, dietetics and health and co-director of the Center for Sensory Analysis and Consumer Behavior, cataloged a comprehensive list of cheesy descriptors and the science behind them. Their study was recently published in the Journal of Sensory Studies, according to the university.
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