Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies

The disciplinary protocol of protected designation of origin (PDO) water buffalo ricotta cheese allows to use both different ingredients and production technologies. This does not allow having a straight sensory profile. This study aimed to characterize the sensory profile of different PDO water buffalo ricotta cheeses and compare them with cow and sheep ricotta cheeses. To this purpose, a classical descriptive analysis (DA) and the modified version of flash profile (mFP) were used to draw the sensory profile of eight different ricotta cheeses. Simultaneously, a chemical–physical characterization was also performed. DA approach allowed discriminating the samples both for ingredient origin and homogenization process. On the other hand, mFP discriminated the samples mainly for ingredient origin. However, in both cases, different ingredient origins mainly affected flavor and odor attributes, meanwhile the technological process affected, as expected, the textural attributes. In particular, the water buffalo ricotta cheeses were described with intense global flavor and global taste, soft and spreadable, and very homogeneous in appearance. In conclusion, both the sensory methodologies identified the homogenized water buffalo ricotta cheeses as those with the most balanced sensory profile of than the other ricotta cheeses. Practical Application: Drawing the sensory profile of PDO water buffalo ricotta cheese may help to preserve the identity of this product, which is protected by a disciplinary protocol lacking in sensory attributes definition. The mFP provides useful information on the key sensory attributes of the PDO product, identifying the peculiarities of the water buffalo's whey. However, the DA allows highlighting all the variables affecting the sensory profile of the product, also related to the production process. The sensory profile obtained could help the Consortium of PDO water buffalo ricotta cheese to promote this product on the market.