Sensory evaluation of different "caciocavallo" typical cheeses.

The development and protection of the quality characteristics of typical products are increasing interests for the agri-food market. In this context, the present study carried out a characterization of the organoleptic qualities of different types of "Caciocavallo" cheese. To define the sensory qualities, a specifically trained panel of judges was used. The sensory profiles were obtained by applying quantitative descriptive analysis (QDA). The olfactory characteristics were also analysed by an electronic nose. The data showed significant differences of specific attributes between the cheese samples highlighting the excellent quality of some samples from Irpinia.