Definition of the Sensory Properties of Hard Cheese: A Collaborative Study between Scottish and Norwegian Panels

Twelve samples of hard cheese were sukjected to sensory analysis by a Scottish and a Norwegian panel of judges. The Scottish panel comprised 12 judges who had received no training, but who were experienced ht evahtation of hard cheese. In contrast, the Norwegian panel of 10 professional judges was caridly selected and highly trained but hw. werienced in evaluation of cheese. Samples were presented in a manner which allowed estabilation effects & re to order of presentation. The cheeses were rated according to predetermined vocabularies that comprised terms encompassing odour,of vour and texture. The trained Norwegian panel performed signficantly better than the Scottish panel hi terms of consistent 9, and repeatability. Despite this diffrence hi sensor 3' acuity, sensory space maps constructed aJter Prhwipal Component Analis ofhe data Jkom each panel of judges were very similar.