Below is the result of the characterization of the Vittoria Alata cheese cube shaped in terms of the scores of individual descriptors, evaluated as usual from 0 (lowest value) to 9 (highest value), and the graphical representation in the form of a spider plot.

Below is the result of the characterization of the Vittoria Alata cheese cubes in terms of the scores of individual descriptors, evaluated as usual from 0 (lowest value) to 9 (highest value), and the graphical representation in the form of a spider plot.

Upon opening the package, a pleasant and intense cheese aroma was immediately noticeable.

The texture, evaluated in terms of roughness on the cut surface, was judged to be slightly rough.

The color of the paste was appreciable, with an isabella intensity, and the paste’s appearance in terms of hardness was excellent.

There was no presence of crystals or eyes.

Regarding tactile and gustatory-tactile descriptors, the cheese exhibited appreciable friability, thus forming fragments that were not too small upon breaking, a medium gumminess, indicating a certain ability to regain its original thickness after compression, appreciable solubility (the ability to dissolve with saliva), a noticeable trigeminal sensation (thus a slight irritation that induces salivation), a gustatory-tactile conformity (a complex of friability, solubility, slight pungency, and minimal gumminess relative to the type of product) that was judged to be good, with very low degrees of oiliness and adhesiveness.

Regarding gustatory descriptors, a low sweetness was noted, an appreciable but not excessive degree of saltiness, a slight residual acidity, no trace of bitterness, a good degree of sapidity, no perception of astringency, spiciness, milk, or cream, resulting in a gustatory conformity (the combination of salty sensations, low acidity, and faint bitterness characteristic of the product) that was judged to be high.

As for olfactory-retro-olfactory descriptors (flavour), the characteristic aromatic intensity was appreciable, the gustatory-olfactory persistence was high, the typical aromatic intensity was high, with no reference to negative flavors (mold, stale, barnyard, smoky, cooked, medicinal, abnormal or propionic fermentations, etc.), a high aromatic conformity, and a high complex of positive aromas, leading to an overall judgment of aromatic conformity that was very high.

In conclusion, the overall hedonic judgment of the Vittoria Alata cheese cubes, free from anomalous odors, flavors, and sensations, especially considering its visual, tactile, and gustatory qualities, can only refer to a good product, derived from a technology capable of conferring its characteristic sensory profile.