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Advisor(s)
Abstract(s)
O estudo teve como objetivos: identificar o perfil do consumidor de queijo de cabra
transmontano, os seus hábitos de consumo, e comparar as características de três queijos com
diferentes tempos de cura (2, 7 e 12 meses). Para atingir estes objetivos desenvolveu-se um estudo
exploratório baseado numa amostra aleatória de 157 consumidores que se deslocaram a um
supermercado de Bragança nos dias 28 e 29 de maio de 2015. Para proceder à recolha de dados
foi utilizado um questionário com questões acerca das características do consumidor, da frequência
do consumo de queijo e das características sensoriais (aspeto, aroma, sabor, teor de gordura, textura
ou dureza, teor de sal) dos três queijos. Os dados recolhidos foram tratados no SPSS 22.0 com
recurso ao uso da estatística descritiva com o objetivo de caracterizar a amostra e,
consequentemente, definir o perfil do consumidor. Utilizou-se, ainda, o teste de Friedman para
verificar se existiam diferenças, estatisticamente, significativas entre os três queijos com diferentes
tempos de cura. A maioria dos participantes consome queijo mais de uma vez por semana (86,5%),
era do género masculino (51,6%); tinha idades compreendidas entre 25 e 64 anos (67,9%); era
casado (53,0%; vivia em agregados familiares com duas pessoas (30,3%); e, o rendimento líquido
do agregado familiar situava-se entre 1001 a 3000 € (30,3%). Os resultados permitiram identificar
diferenças com significância de 1% em todas as características consideradas com exceção do teor
de sal. Relativamente ao aspeto, aroma e sabor, o queijo com menos tempo de cura foi o preferido,
razão pela qual a avaliação global deste queijo tenha sido melhor. Por essa razão, a intenção de compra vai, naturalmente, para o queijo com menos tempo de cura. Relativamente à textura ou
dureza, é o queijo com mais cura que, na opinião dos consumidores, é o mais duro.
The study aimed to identify the profile of transmontano goat cheese consumer’s, their consumption habits, and to compare the characteristics of three cheeses with different maturations (2, 7 and 12 months). To achieve these goals it was developed an exploratory study based on a random sample of 157 consumers who went to Intermarché supermarket located in Bragança on 28th and 29th May 2015. To collect the data it was used a questionnaire with questions about the consumer characteristics, the frequency of the consumption of cheese and sensory characteristics (appearance, aroma, taste, fat, texture or hardness, salt) of the three cheeses. The collected data were analyzed using the SPSS 22.0 in order to compute descriptive statistics to characterize the sample and thus set the consumer’s profile. Also, it was used the Friedman test in order to verify the existence of statistically significant differences between the three cheeses with different maturations. Most participants consumed cheese more than once per week (86.5%); were male (51.6%); had ages between 25 and 64 years old (67,9%). Most respondents was married (53.0%); lived in households with two people (30.3%); and, the net household income was between 1001 and 3000 € (30.3%). The results showed significant differences at a significance level of 1% on all characteristics considered except for the salt content. Regarding the appearance, aroma and taste, the cheese with less maturation was the favorite. In fact, the overall evaluation of this cheese has been better than the others. For this reason, the purchase intention will go to the cheese with 2 moths of maturation. With regard to texture or hardness, the cheese with 12 months was, in the opinion of consumers, the hardest.
The study aimed to identify the profile of transmontano goat cheese consumer’s, their consumption habits, and to compare the characteristics of three cheeses with different maturations (2, 7 and 12 months). To achieve these goals it was developed an exploratory study based on a random sample of 157 consumers who went to Intermarché supermarket located in Bragança on 28th and 29th May 2015. To collect the data it was used a questionnaire with questions about the consumer characteristics, the frequency of the consumption of cheese and sensory characteristics (appearance, aroma, taste, fat, texture or hardness, salt) of the three cheeses. The collected data were analyzed using the SPSS 22.0 in order to compute descriptive statistics to characterize the sample and thus set the consumer’s profile. Also, it was used the Friedman test in order to verify the existence of statistically significant differences between the three cheeses with different maturations. Most participants consumed cheese more than once per week (86.5%); were male (51.6%); had ages between 25 and 64 years old (67,9%). Most respondents was married (53.0%); lived in households with two people (30.3%); and, the net household income was between 1001 and 3000 € (30.3%). The results showed significant differences at a significance level of 1% on all characteristics considered except for the salt content. Regarding the appearance, aroma and taste, the cheese with less maturation was the favorite. In fact, the overall evaluation of this cheese has been better than the others. For this reason, the purchase intention will go to the cheese with 2 moths of maturation. With regard to texture or hardness, the cheese with 12 months was, in the opinion of consumers, the hardest.
Description
Keywords
Queijo Cabra transmontana Cura extralonga Consumidor Bragança Portugal
Pedagogical Context
Citation
Mendonça, Álvaro; Sousa, Fernando Ruivo de; Fernandes, António; Carvalho, Marta; Neto, Inácio; Gomes, Sandra (2916). Estudo exploratório sobre as características sensoriais do queijo de cabra transmontano de cura extra longa realizado: a percepção dos consumidores da região de Bragança, Portugal. Revista Mundi Meio Ambiente e Agrárias. ISSN 2525-4790. 1:2, p. 1-16.