Instrumental and Expert Assessment of Mahon Cheese Texture |
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| Authors: | J Benedito R Gonzalez C Rosselló A Mulet |
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| Affiliation: | Authors Benedito and Mulet are affiliates with the Dept. of Food Technology, Polytechnic University of Valencia, Camino de Vera s/n, 46071. Spain. Author Gonzalez is affiliated with the Dept. of Personality, Faculty of Psychology, Universy of Valencia, Blasco Ibáñez, 21, 46071. Spain. Author Rossello is affiliated with the Dept. of Chemical Engineering. University of Illes Balears. Ctra. Valldemossa km 7.5, 07071 Palma de Mallorca, Spain. Direct inquiries to:email: . |
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| Abstract: | ABSTRACT: To improve Mahon cheese texture assessment, the relationship between instrumental and sensory measurements was sought. For that purpose 30 pieces of Mahon cheese from different batches and 2 different manufacturers were examined. Textural characteristics at different curing times were evaluated by uniaxial compression, puncture, and sensory analysis. Significant linear correlations were found between instrumental and sensory measurements. A logarithmic model (Weber-Fechner) fitted data better than a linear one. Only 1 factor was extracted when considering all the instrumental and sensory variables, thus indicating that both sets of measurements are related to the same phenomenon. The best predictors for Mahon cheese sensory attributes were found to be cheese moisture, deformability modulus, and slope in puncture. |
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| Keywords: | cheese instrumental Mahon sensory texture |
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