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Sensory evaluation of fermented milks: vocabulary development and the relations between sensory properties and composition and between acceptability and sensory properties
Author(s) -
MUIR D DONALD,
HUNTER E ANTHONY
Publication year - 1992
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.1471-0307.1992.tb01784.x
Subject(s) - sensory system , principal component analysis , partial least squares regression , sensory analysis , fermentation , mathematics , food science , statistics , cognitive psychology , psychology , biology
Methodology for sensory profiling of fermented milks has been studied. A vocabulary of sensory attributes has been developed which encompasses most of the difference between samples. Principal Component Analysis, incorporating factor rotation, allowed simplification of the variability between samples to five Principal Components capable of clear interpretation. Sensory mapping was found to be a useful tool for categorizing fermented milks. The acceptability of the fermented milks was successfully modelled, by Partial Least Squares Regression, in terms of a limited number of key attributes. The model explained 88.4% of the variance. The relations between sensory attributes and the composition of the fermented milks were considered using Multiple Linear Regression. Although a number of statistically significant relations were derived they were of poor to modest value for purposes of prediction .