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FREE CHOICE PROFILING OF CHILEAN GOAT CHEESE
Author(s) -
VIÑAS M.A. GONZÁLEZ,
GARRIDO N.,
PENNA E. WITTIG DE
Publication year - 2001
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.2001.tb00298.x
Subject(s) - food science , profiling (computer programming) , statistics , mathematics , biology , computer science , operating system
Different goat cheeses from Chile were studied by Free‐Choice Profile (FCP) analysis. Generalized Procrustes Analysis (GPA) applied to FCP data permitted differentiation between samples and informed on the attributes responsible for the observed differences. Appearance was a dominant factor in discriminating samples and to a lesser degree textural variables were also correlated with GPA dimensions. In acceptability the fresh cheeses were significantly preferred over the ripened ones.