A comparison of three instrumental tests for predicting sensory texture profiles of cheese

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 < R < 0.80). Other attributes were best predicted using either a uniaxial compression or a needle puncture tests.