Premium
Relationships between rheology and composition of Cheddar cheeses and texture as perceived by consumers
Author(s) -
JACK FRANCES R.,
PATERSON ALISTAIR,
PIGGOTT JOHN R.
Publication year - 1993
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.1365-2621.1993.tb01275.x
Subject(s) - mouthfeel , rheology , food science , mathematics , sensory analysis , texture (cosmology) , composition (language) , statistics , materials science , artificial intelligence , chemistry , computer science , composite material , raw material , linguistics , image (mathematics) , organic chemistry , philosophy
Summary Rheological and composition measurements used as industrial indices of textural quality in Cheddar cheeses were related to sensory data, obtained by free choice profiling using an untrained panel. Procrustes analysis of compositional and instrumental data on a group of 19 Cheddars displaying a range of textural characteristics showed certain important Instron variables and compositional variables that discriminated between samples in terms of textural characteristics. However, neither analysis discriminated between the samples in the same way as the consumers perceived texture. the second dimension of the sensory data discriminated between samples in terms of mouthfeel, or tertiary textural properties, correlating with moisture content but not easily quantifiable using force‐deformation analysis. Sensory dimension 3 related to perceived textural maturity. Composition parameters did not change significantly with maturity of texture, but measures of elasticity and cohesiveness did correlate significantly.