Cheddar Cheese Aging: Changes in Sensory Attributes and Consumer Acceptance

The objectives of this study were to identify and quantify changes in sensory attributes of Cheddar cheese as it ages, determine how such changes relate to liking, and predict liking for aged cheese from sensory attributes at a young age. Sensory attributes of 14 cheeses were measured by descriptive analysis of the products from 2 wk to 9 mo. Consumers rated their liking for the products when the cheeses were 3, 6 and 9 mo old. Strong flavors, off‐flavors, and ‘young’ flavors increased in intensity as the cheeses aged. Off‐flavors correlated negatively with liking and ‘young’ flavors correlated positively with liking regardless of age of the cheeses.