Avaliação do efeito de diferentes embalagens sobre a qualidade sensorial do queijo canastra.

Artisanal minas cheese has progressively acquired more value and visibility in the cheese market. However, studies about the influence of the material used on commercial packaging on the characteristics of the product are non-existent. Thus, the present work aimed to evaluate the influence of different types of packaging on the sensorial profile and the acceptance of Canastra artisanal mines cheese. Samples of cheese, with 14 days of maturation, were purchased from a producer from the Canastra region registered at the Instituto Mineiro de Agropecuária (IMA). The samples were conditioned in different packages: vacuum, red, butter paper and PVC film. Two controls were taken:control 1: cheese with 14 days of maturation; control 2: cheese with 20 days of maturation, matured without packaging. All samples were evaluated by the Check All That Apply - CATA methodology and by affective acceptance test. Regarding the CATA results, it was noticed that the packaging used in the Canastra Cheese commercialization presented great influence on the sensorial profile of the product.Cheeses packed in the vacuum package showed a brittle appearance and a bright interior with firm texture and flavors like pungent, acidic, bitter, fermented and a characteristic gorgonzola flavor. On the other hand, the cheeses stored atbored packaging and butter paper were similar, in appearance, exposed unctuous, shiny shell and a yellowish-white interior. Control sample 1 obtained a characteristic aroma of butter with traces of sour, acid and corral aroma, attributes commonly found in artisanal cheeses. Cheeses preserved in nettle and vacuum packaging, together with control 2, presented flavors such as pungent, acidic, bitter, fermented and characteristic gorgonzola flavor. According to the sensory acceptance test, cheese with 14 days of maturation (control 1) and cheese packaged in the butter paper were preferred, with the following directors of preference: acid, corral, sour and butter flavor, butter flavor, salty and smooth and smooth texture. However, all other packaging evaluated provided products with good sensory acceptance. Therefore, it is possible to infer that although all the packaging interferes on the sensoryprofile of the cheese, the different productspresented great market potential.