Table 6.
Evaluation of the sensory attributes of Primosale cheeses.
| Attributes | Trial | SEM | p-Value | |||||||
|---|---|---|---|---|---|---|---|---|---|---|
| CP | EPL100 | EPL200 | EPO100 | EPO200 | EPT100 | EPT200 | Judges | Cheeses | ||
| Color | 3.87 | 3.95 | 4.05 | 3.85 | 3.95 | 3.91 | 4.03 | 0.06 | 0.929 | 0.962 |
| Structure uniformity | 5.41 | 5.25 | 5.33 | 5.26 | 5.27 | 5.36 | 5.45 | 0.06 | 0.536 | 0.967 |
| Intensity of odor | 4.88 c | 5.38 abc | 5.85 ab | 5.29 bc | 5.67 ab | 5.62 ab | 5.96 a | 0.07 | 0.179 | <0.0001 |
| Unpleasant odor | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 1.00 | 1.00 |
| Intensity of aroma | 5.19 d | 5.59 bdc | 6.05 ab | 5.46 cd | 5.95 abc | 5.67 bcd | 6.25 a | 0.06 | 0.259 | <0.0001 |
| Sweet | 5.24 | 5.19 | 5.10 | 5.22 | 5.15 | 5.05 | 5.01 | 0.05 | 0.052 | 0.826 |
| Salty | 3.54 | 3.42 | 3.48 | 3.56 | 3.55 | 3.46 | 3.50 | 0.03 | 0.444 | 0.933 |
| Acid | 2.39 | 2.61 | 2.81 | 2.48 | 2.84 | 2.74 | 2.92 | 0.06 | 0.068 | 0.092 |
| Bitter | 1.51 | 1.49 | 1.62 | 1.57 | 1.65 | 1.65 | 1.59 | 0.04 | 0.435 | 0.895 |
| Spicy | 1.93 | 1.81 | 1.94 | 2.05 | 2.06 | 1.91 | 2.05 | 0.05 | 0.155 | 0.828 |
| Adhesiveness | 2.53 ab | 2.35 b | 2.65 ab | 2.87 a | 2.69 ab | 2.66 ab | 2.82 ab | 0.05 | 0.213 | 0.062 |
| Hardness | 3.93 | 3.65 | 3.62 | 3.88 | 3.72 | 3.51 | 3.83 | 0.06 | 0.586 | 0.376 |
| Humidity | 2.81 | 2.59 | 2.52 | 2.37 | 2.47 | 2.77 | 2.41 | 0.05 | 0.244 | 0.053 |
| Taste persistency | 3.15 c | 3.49 bc | 3.98 a | 3.31 c | 3.79 ab | 3.55 bc | 4.16 a | 0.06 | 0.969 | <0.0001 |
| Unpleasant aroma | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 1.00 | 1.00 |
| Overall acceptability | 4.73 c | 6.05 a | 4.27 c | 5.43 b | 4.09 c | 5.69 ab | 4.21 c | 0.10 | 0.998 | <0.0001 |
Results indicate the mean value. Data within a row followed by the same letter are not significantly different according to Tukey’s test. Abbreviations: CP, control production inoculated with the Natural Milk Starter Cultures (NMSC); EPL100, experimental production inoculated with NMSC + 100 µL/L of lemon essential oils (EOs); EPL200, experimental production inoculated with NMSC + 200 µL/L of lemon EOs; EPO100, experimental production inoculated with NMSC + 100 µL/L of orange EOs; EPO200, experimental production inoculated with NMSC + 200 µL/L of orange EOs; EPT100, experimental production inoculated with NMSC + 100 µL/L of tangerine EOs; EPT200, experimental production inoculated with NMSC + 200 µL/L of tangerine EOs.