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Texture Assessment of French Cheeses
Author(s) -
Antoniou K.D.,
Petridis D.,
Raphaelides S.,
Omar Z. Ben,
Kesteloot R.
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb15974.x
Subject(s) - texture (cosmology) , group cohesiveness , mathematics , sensory analysis , statistics , compression (physics) , sensory system , food science , materials science , artificial intelligence , computer science , composite material , chemistry , psychology , social psychology , image (mathematics) , cognitive psychology
The texture of a variety of French cheeses was studied by examining their compositional and mechanical parameters. The data obtained were correlated to those derived from a panel assessment of the sensory textural attributes of the samples. Statistical treatment of the results employing cluster analysis, analysis of variance, and redundancy analysis revealed that the most influential objective variables to characterize the cheese texture are the dry matter content and the resistance to force compression at 10% deformation of the initial sample height. These variables were highly correlated with sensory attributes such as hardness, brittleness, cohesiveness, and adhesiveness.