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

Upon opening the package, it emitted an appreciable cheese aroma with good olfactory intensity.

The color of the paste, with a slight Isabella intensity, was appreciable.

The solubility (the tendency to melt in the saliva) was low, and the trigeminal sensation (a slight irritation that induces salivation) was appreciable. The gustatory-tactile conformity (a combination of friability, solubility, slight pungency, and faint gumminess in relation to the type of product) was good.

The greasiness was barely noticeable, and the adhesiveness was almost absent.

Regarding gustatory descriptors, a mild sweet sensation was noted, a not very appreciable degree of saltiness, a barely noticeable acidic residue, just a trace of bitterness, good savoriness, no perception of astringency, a barely noticeable spicy sensation, and no milk or cream aroma, resulting in a high overall gustatory conformity (the combination of salty sensations, low acidity, and slightly detectable bitterness characteristic of the product).

Regarding olfactory-retro-olfactory descriptors (flavor), the characteristic aromatic intensity was more than medium, the gustatory-olfactory persistence was good, as was the typical aromatic intensity, with no reference to negative flavors (mold, stale, barnyard, smoky, cooked, medicinal, abnormal or propionic fermentations, etc.), high aromatic conformity, and a good complex of positive aromas, resulting in an overall aromatic conformity rating that was high.

In conclusion, the overall hedonic judgment of the Vittoria Alata cheese flakes, free of abnormal odors, tastes, and sensations, particularly for its visual, tactile, and gustatory qualities, can only refer to a good product, derived from a technology capable of imparting the product its characteristic sensory profile.