RESUMO
Over the past decade, the use of check-all-that-apply questions has become an easier and faster alternative to traditional sensory profiles using trained assessors, allowing the characterisation of a product by consumers. In this study, 65 consumers evaluated the acceptability of six artisan Uruguayan sheep cheese samples during a six-month storage period, providing a descriptive profile using a check-all-that-apply questionnaire consisting of 32 sensory and non-sensory terms. Although the acceptability of five of the six samples was not modified during storage, the consumers were able to perceive changes in the texture and flavour of products, providing a sensory profile of the cheeses. The categories s trange flavour, animal odour, strange odour, bitter and acidic were associated with negative terms such as bad quality and unpleasant flavour, whereas salty and tasty appeared to be related to positive terms including good quality, pleasant flavour and delicious. Therefore, for the Uruguayan consumer, preference for this type of product appears to be mainly conditioned by the flavour perceived in these cheeses, rather than their texture attributes.
