Update on Emerging Sensory Methodologies Applied to Investigating Dairy Products

Emerging sensory methodologies (ESM) have been used as alternatives to conventional descriptive analysis. This review aims to overview the main ESM used to investigate dairy products, presenting their advantages, limitations, challenges, and perspectives. Check all that apply (CATA), rate all that apply, just about right, flash profiling, preferred attribute elicitation, sorting, and projective mapping/napping are the most applied methodologies. Yogurt, cheese, flavored milk, and dulce de leche are the main sensory studied dairy products. ESM provide suitable results for describing the sensory profile of dairy products. Their application concomitantly to acceptance tests has allowed identifying the drivers of liking and disliking. As opportunities for studies, we highlight free listing, free comment, polarized sensory positioning, diary, and pivot profile.