Premium
The sensory characteristics of Cheddar cheese and their relationship with acceptability
Author(s) -
Mcewan Jean A,
Moore James D,
Colwill Janet S
Publication year - 1989
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1989.tb01713.x
Subject(s) - flavour , mathematics , perception , sensory analysis , profiling (computer programming) , pattern recognition (psychology) , texture (cosmology) , sensory system , artificial intelligence , paired comparison , preference , food science , statistics , computer science , psychology , cognitive psychology , chemistry , neuroscience , image (mathematics) , operating system
Seven varieties of Cheddar cheese were evaluated using free‐choice and conventional (quantitative descriptive analysis) profiling. This study looks at the odour and flavour attributes of the cheeses; as well as the more widely reported texture characteristics. Generalized Procrustes analysis was used to analyse data from both profile methods, as well as being applied to compare the perceptual spaces obtained from the two methods. The results obtained from both profiling procedures were similar and easily interpretable, suggesting that the less time consuming free‐choice method is an appropriate technique when used with trained assessors. Strength of odour and flavour, and rubbery and grainy texture were some of the important attributes separating the cheeses in a two dimensional perceptual space. Preference judgements were obtained from 50 consumers using a nine point hedonic scale. These data were related to the profile space using Preference Mapping and the best model evaluated .