Sensory Evaluation by Experts and Consumers: Comparative Analysis

Irina Loginova; Igor Smykov; Valentina Mordvinova; Irina Delitskaya; Elena Topnikova

doi:10.21603/2073-4018-2025-3-28

UDC

SENSORY EVALUATION BY EXPERTS AND CONSUMERS: COMPARATIVE ANALYSIS Sensory Evaluation by Experts and Consumers: Comparative Analysis

АА Аа

Published in Cheese- and buttermaking · Pages 21–29 · Rubric: Original article

DOI: https://doi.org/10.21603/2073-4018-2025-3-28

Received: 07.02.2025 Accepted: 12.08.2025 Published: 22.09.2025 Language of publication: RUS

Authors

Irina Loginova

SPIN

Igor Smykov

SPIN

Valentina Mordvinova

Irina Delitskaya

Elena Topnikova

Irina Loginova

Academic degree: candidate of technical sciences

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation · Uglich

SPIN

Igor Smykov

Academic degree: doctor of technical sciences

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation · Uglich

SPIN

Valentina Mordvinova

Academic degree: candidate of technical sciences

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation · Uglich

Irina Delitskaya

Academic degree: candidate of technical sciences

All-Russian Scientific Research Institute of Butter-and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation · Uglich

Elena Topnikova

Academic degree: doctor of technical sciences

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation

ABSTRACT

The research compared expert (State Standard GOST 33630-2015) and consumer (hedonic scale) methods of sensory evaluation of semi-hard cheese. The results had a correlation coefficient of r=0.89. However, the expert assessment had a narrower dispersion, which makes it more reliable for quality control and technological check-ups. Despite the large variability, consumer assessment remains an integral tool for studying market preferences because it reflects the subjective priorities of the target audience, which makes it possible to adapt the product to market demands. The article describes the most effective methods for various types of sensory evaluations. The sensory profile of semi-hard cheese can be improved by using target descriptor panels.

KEYWORDS

cheese, taste, smell, sensory evaluation, descriptors, statistics

Funding

Stat'ya podgotovlena v ramkah vypolneniya issledovaniy po gosudarstvennomu zadaniyu № FGUS- 2024-0007 Federal'nogo nauchnogo centra pischevyh sistem im. V. M. Gorbatova RAN.

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GOST

Loginova I. V., Smykov I. T., Mordvinova V. A., Delitskaya I. N., Topnikova E. V. Sensory Evaluation by Experts and Consumers: Comparative Analysis // Cheese- and buttermaking. 2025. no. 3. pp. 21-29. DOI: https://doi.org/10.21603/2073-4018-2025-3-28. (Date of access 07.09.2026).

MLA

Irina Loginova, Smykov I. T., Mordvinova V. A., Delitskaya I. N., Topnikova E. V.. "Sensory Evaluation by Experts and Consumers: Comparative Analysis." Cheese- and buttermaking.3 (2025): 21-29. DOI: https://doi.org/10.21603/2073-4018-2025-3-28.

APA

Loginova I. V., Smykov I. T., Mordvinova V. A., Delitskaya I. N., Topnikova E. V. (2025). Sensory Evaluation by Experts and Consumers: Comparative Analysis. Cheese- and buttermaking(3), 21-29. https://doi.org/10.21603/2073-4018-2025-3-28

Chicago

Irina Loginova, Smykov I. T., Mordvinova V. A., Delitskaya I. N., Topnikova E. V.. "Sensory Evaluation by Experts and Consumers: Comparative Analysis." Cheese- and buttermaking, no. 3 (2025): 21-29. https://doi.org/10.21603/2073-4018-2025-3-28.

WIKI

{{cite journal | author = Loginova I. V., Smykov I. T., Mordvinova V. A., Delitskaya I. N., Topnikova E. V. | title = Sensory Evaluation by Experts and Consumers: Comparative Analysis | journal = Cheese- and buttermaking | year = 2025 | issue = 3 | pages = 21-29 | doi = 10.21603/2073-4018-2025-3-28 }}

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SENSORY EVALUATION BY EXPERTS AND CONSUMERS: COMPARATIVE ANALYSIS Sensory Evaluation by Experts and Consumers: Comparative Analysis

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