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ASSOCIATION OF STRAWBERRY YOGURT SENSORY PROPERTIES WITH PRODUCT COMPOSITION BY PROCRUSTES ANALYSIS
Author(s) -
GÁMBARO ADRIANA,
GIMÉNEZ ANA MARÍA,
VARELA PAULA,
PENNA EMMA WITTIG
Publication year - 2004
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.2004.tb00149.x
Subject(s) - flavor , food science , titratable acid , sensory analysis , chemistry , procrustes analysis , composition (language) , mathematics , linguistics , philosophy , geometry
The flavor of eight samples of commercial strawberry yogurt was studied by Free‐Choice Profile analysis (FCP). Generalized Procrustes Analysis (GPA) applied to FCP allowed differentiation between samples and highlighted flavor attributes responsible for the observed differences. The relation between sensory and physicochemical datasets was studied by means of GPA. Those samples with higher carbohydrate content were perceived as sweeter, having stronger strawberry flavor, and with more dairy and yogurt flavors. Samples with higher titratable acidity, ash and protein content were perceived as more acidic and higher in intensity of “faulty” or “defective” flavors. Higher moisture content was associated with lower intensity of “dairy” flavors (creamy, dairy, and yogurt) and greater intensity of rancid flavor. It is concluded that, though not often used to this end, GPA is a suitable method to study the relationship of sensory and instrumental measurements.