A COMPARISON OF THREE INSTRUMENTAL TESTS FOR PREDICTING SENSORY TEXTURE PROFILES OF CHEESE |
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Authors: | PATRICE BREUIL JEAN-FRANCOIS MEULLENET |
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Affiliation: | Department of Food Science University of Arkansas 2650 N. Young Avenue Fayetteville, AR 72704 |
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Abstract: | Multivariate analysis techniques were used to seek correlations between texture sensory attributes assessed by a trained professional panel and instrumental measurements (compression, puncture and penetration) carried out on various types of cheeses. Twenty-nine cheeses were assessed by the panel and instruments. Correlation was sought using Partial Least Squares regression. Hardness (R=0.87), springiness (R=0.98) and cohesiveness of mass (R=0.89) were best predicted by instrumental data from a cone penetration test. The prediction of cohesiveness was acceptable using any of the three instrumental tests performed (0.76
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