This study aimed to describe the sensory profile of artisanal Minas cheeses using the Sorting task to generate the sensory patterns that can be applied in the processes of certification and registration of Geographical Indication of Origin of these products. Sorting task was useful to characterize and define the sensory patterns of artisanal cheeses from Canastra and Araxá regions. There was a good relationship between the consumer grouping/description and the production region. In general, Canastra cheeses were characterized as buttery cheeses, with a yellowish crust and a sweet taste, while Araxá cheeses were related to firm, crumbly, white‐cream, salty, and sour sensory attributes. These sensory descriptors can be useful for the geographical indication process and can help on the certification of these products.

中文翻译：

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分类任务作为阐明手工奶酪感官模式的工具

这项研究旨在使用分拣任务来描述手工米纳斯奶酪的感官特征，以生成可用于这些产品原产地标记的认证和注册过程的感官模式。分类任务对于表征和定义Canastra和Araxá地区的手工奶酪的感官模式很有用。消费者分组/描述与生产区域之间存在良好的关系。通常，Canastra奶酪的特征是黄油奶酪，外壳微黄，味道甜，而Araxá奶酪则具有坚实，易碎，白奶油，咸和酸味的感觉。这些感官描述符对于地理标志过程很有用，并有助于这些产品的认证。