Diary and CATA approaches: A complementary study assessing Canastra cheese consumption

This study is an extension of a previously research about cheese consumer behavior assessed by diaries (Rodrigues et al. 2020). It comprises an investigation of Diary (performed at home by consumers) and CATA (a traditional sensory method performed at lab) tools assessing Canastra cheese, to compare the results and information obtained from both sensory techniques. Sensory evaluations were performed during 10 days, evaluated every 5 days. Thus, cheeses were assessed with 22, 27, and 32 days of maturation. Diary and CATA provided similar sensory profiles and acceptances over the Canastra cheese consumption, as well as sensory changes related to product maturation. Moreover, the diary method allowed the acquisition of complementary information associated to the real and repeated consumption, such as the consumption context and habits, quantity consumed and food preparation. Results also will guide Canastra cheese producer to plan production, marketing and commercialization strategies. Practical Application The findings of this study are useful for the sensory field, focusing on consumer‐based methodologies, and on the assessment of real and continued food consumption, complementing the diary application registers in a comparison perspective with a traditional sensory method performed at lab. Moreover, results will help Brazilian artisanal cheese producers to plan production, marketing and commercialization strategies.