Fat perception in cottage cheese: The contribution of aroma and tasting temperature

An increase in tasting temperature induced a decrease in the DetT and DiffT, while the use of a nose clip led to an increase in both thresholds. A hierarchical cluster analysis evidenced three homogeneous subsets of subjects with contrasting sensitivity profiles: subsets 1 (n = 7) and 2 (n = 9) were characterized by high and low DetT and DiffT values, respectively, for all conditions, while a larger third subset (n = 24) included subjects with medium thresholds values that varied from one condition to another. Unlike the other subsets, subset 3 was significantly influenced by the change in tasting temperature, whereas only subset 1 showed no sensitivity improvement when aromas were perceptible.