The prepackaged cheese shred category has steadily increased over the past few years, and Cheddar shreds represent the highest volume in this category. Recent studies have established extrinsic attributes that drive purchase in this category, but no published studies have addressed the intrinsic flavor and texture properties that drive consumer liking. The objective of this study was to determine the desirable flavor and functional attributes for Cheddar cheese shreds. We conducted a category survey of commercial Cheddar cheese shreds (n = 25, collected in duplicate). We documented sensory properties (shred appearance, flavor, texture, and hot texture) using a trained sensory panel. Analytical instrumental tests performed included shred-size distribution, proximate analysis, sugars (lactose, glucose, galactose), lactic acid, Cheddar meltability, pH, and color. Then, representative shreds (n = 10) were evaluated by cheese shred consumers (n = 151) for overall, appearance, flavor, and texture liking. Analysis of variance, principal component analysis, and external preference mapping were used to interpret results. Shreds were differentiated by color, whey, diacetyl, sulfur, nutty, and brothy flavors, as well as by hot and cold texture attributes and instrumental tests. Mild or medium shreds exhibited greater firmness, stretchability, and elasticity when hot than did sharp shreds. We identified 3 consumer clusters, defined by high acceptance for all Cheddar shreds or preferences for sharp or mild shreds. Bitterness was an overall driver of dislike. Visible powder negatively affected appearance and overall liking for some consumers. Sensory properties strongly affected consumer acceptance and purchase intent for Cheddar cheese shreds. Results from this study can be used to optimize the intrinsic sensory properties of Cheddar cheese shreds.

中文翻译：

---

喜欢切达干酪丝的司机。

在过去的几年中，预包装奶酪丝的类别稳步增长，而切达奶酪丝则是该类别中销量最高的。最近的研究已经建立了驱动该类别购买的外在属性，但是没有发表的研究解决了引起消费者喜好的内在风味和质地特性。这项研究的目的是确定切达干酪丝的理想风味和功能特性。我们对商品切达干酪丝进行了分类调查（n = 25，一式两份）。我们使用训练有素的感官面板记录了感官特性（外观，风味，质地和热质地）。进行的分析仪器测试包括切碎尺寸分布，近距离分析，糖（乳糖，葡萄糖，半乳糖），乳酸，切达干酪的熔融性，pH值和颜色。然后，由奶酪切丝消费者（n = 151）评估代表性切丝（n = 10）的总体，外观，风味和质地。使用方差分析，主成分分析和外部偏好映射来解释结果。通过颜色，乳清，二乙酰基，硫磺，坚果和肉汤风味以及冷热质地属性和仪器测试来区分切丝。轻度或中度的碎屑在热时比锋利的碎屑显示出更大的硬度，拉伸性和弹性。我们确定了3个消费群，定义为对所有切达碎纸的高度认可或对尖锐或轻度碎纸的偏爱。总体而言，苦涩是导致不喜欢的原因。可见粉末对某些消费者的外观和整体喜好有负面影响。感官特性严重影响了消费者对切达干酪丝的接受度和购买意愿。这项研究的结果可用于优化切达干酪丝的内在感官特性。