Comparison of free choice profiling, direct similarity measurements and hedonic data for ewes' milk cheeses sensory evaluation

被引：15

作者：

Bárcenas, P ^{[1
]}

Elortondo, FJP ^{[1
]}

Albisu, M ^{[1
]}

机构：

[1] Univ Basque Country, EHU, Fac Farm, Vitoria 01006, Spain

来源：

INTERNATIONAL DAIRY JOURNAL | 2003年 / 13卷 / 01期

关键词：

sensory properties; ewes' milk cheeses; sensory methodologies;

D O I：

10.1016/S0958-6946(02)00139-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The purpose of this work was to compare the sensory characteristics of ewes' milk cheeses using several sensory methodologies (free choice profiling (FCP), direct similarity measurements, and hedonic data). For this purpose, visual plot inspection as well as correlation coefficients among sensory dimensions were considered. Multidimensional maps obtained by means of free choice profiling proved difficult to interpret without any other external source of information in contrast to data obtained by direct similarity measurement techniques that gave interpretable solutions. Cheese samples showed specific sensory characteristics mainly based on ripening time and manufacturing procedures. The techniques used in this study revealed great individual variability during sensory assessment of cheese samples mainly attributable to the absence of assessor training. Multidimensional solutions for the different correlation techniques are also discussed. (C) 2003 Elsevier Science Ltd. All rights reserved.

引用

页码：67 / 77

页数：11

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