Premium
Sensory profiling and multidimensional scaling of selected Finnish rye breads
Author(s) -
HELLEMANN U.,
TUORILA H.,
SALOVAARA H.,
TARKKONEN L.
Publication year - 1987
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1987.tb00538.x
Subject(s) - mathematics , multidimensional scaling , flavour , food science , discriminative model , mouthfeel , flavor , statistics , artificial intelligence , computer science , chemistry , raw material , organic chemistry
Summary A vocabulary for the description of the sensory properties of Finnish rye breads was developed as a basis for the design of a practical quality control/product development system to be used in a later study. Six samples, selected from thirty‐two commercial rye breads, were evaluated for the intensity of twenty‐nine attributes and for similarity between sample pairs. Significant differences were found between samples in the intensity of twenty‐eight of these descriptors. The data were combined by a multidimensional scaling procedure (KYST 2A and PROFIT), which revealed three discriminative dimensions among the samples: (1) from pleasant rye‐like to unpleasant flour‐like; (2) from sweet to bitter; and (3) the presence/absence of a characteristic flavour caused by specific baking conditions (low temperature, long baking time). The PROFIT procedure identified 20 attributes as important for quality of rye bread samples using multiple correlation coefficients. There were five appearance attributes, two odour attributes, six taste attributes, five texture attributes and overall impression of pleasantness and freshness.