Use of principal component analysis to evaluate the physical properties of Mahon cheese |
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Authors: | Miguel Frau Susana Simal Antoni Femenia Esther Sanjuán C Rosselló |
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Affiliation: | (1) Department of Chemistry, University of Illes Balears, Ctra. Valldemossa km. 7.5, E-07071 Palma de Mallorca, Spain e-mail: dqussf4@ps.uib.es, ES;(2) Department of Animal Pathology, Animal Production, Bromatology and Food Technology, University of Las Palmas de Gran Canaria, Las Palmas de Gran Canaria, Spain, ES |
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Abstract: | The texture, colour and water activity of the seven existing types of Mahon cheese, manufactured under the Mahon cheese Appellation
of Origin, were studied using eight physical variables. Four of the types are industrially manufactured fresh (less than
10 days of ripening), half-ripened (2–5 months of ripening), ripened (5–10 months of ripening) and old-ripened (more than
10 months of ripening)] and three are traditionally manufactured (half-ripened, ripened and old-ripened). ANOVA, Tukey's multiple
range test and principal component analysis (PCA) were used. Mahon cheeses from different ripening periods exhibited significant
differences in water activity and yellowness values (P<0.001). PCA reduced the eight physical variables to two independent components, which accounted for 84.4% of the total variance.
The first principal component (PC1) separated cheeses characterised by high water activity, high springiness values and slight
yellowness from those with high hardness and puncture force; PC1 therefore distinguished among samples from different ripening
periods. Cohesiveness, chewiness and gumminess were highly correlated in the second principal component, which could be interpreted
as an index of cohesiveness.
Received: 8 February 1999 |
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Keywords: | Mahon cheese Physical properties Principal component analysis |
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