Cheddar Cheese Aging: Changes in Sensory Attributes and Consumer Acceptance

ANNA K. ROBERTS, Zata M Vickers

Research output: Contribution to journalArticlepeer-review

28 Scopus citations


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.

Original languageEnglish (US)
Pages (from-to)328-334
Number of pages7
JournalJournal of food science
Issue number2
StatePublished - Mar 1994


  • Cheddar
  • cheese
  • flavor
  • sensory quality
  • texture


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