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Revista mexicana de ciencias pecuarias

On-line version ISSN 2448-6698Print version ISSN 2007-1124


AGUDELO-LOPEZ, Mónica; CESIN-VARGAS, Alfredo; ESPINOZA-ORTEGA, Angélica  and  RAMIREZ-VALVERDE, Benito. Consumer evaluation and sensory analysis of Queso Bola de Ocosingo (Mexico). Rev. mex. de cienc. pecuarias [online]. 2019, vol.10, n.1, pp.104-119. ISSN 2448-6698.

Information on consumer acceptance of and preference for a product are vital to developing marketing strategies. An analysis was done of consumer acceptance of and preference for Queso Bola de Ocosingo, an artisanal cheese, aged for one of three periods: fresh, 21 d and 45 d. Sensory testing panels were organized at three food-related scenarios: a gourmet foods event; a rural culture fair; and a culinary exhibition. A total of ninety (90) panelists participated. Parametric and non-parametric statistical tests were applied to the data. Comparisons of panelist responses considering the scenarios and panelist socioeconomic characteristics found that panelists reporting lower income and educational levels more highly valued visual characteristics and preferred fresher cheeses. Panelists reporting higher income and educational levels appreciated cheese aroma and taste attributes influenced by aging period. Queso Bola de Ocosingo has production and cultural characteristics in common with other artisanal cheeses produced in Mexico, and promoting its consumption can contribute to preserving the country’s culinary heritage.

Keywords : Acceptance; Differentiated foods; Gastronomic fairs; Untrained panelists; Preference.

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