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DEVELOPMENT OF A PRELIMINARY SENSORY LEXICON AND STANDARD REFERENCES OF EWES MILK CHEESES AIDED BY MULTIVARIATE STATISTICAL PROCEDURES (1999)

BÁRCENAS, PEDRO ; PÉREZ ELORTONDO, FRANCISCO J. ; SALMERÓN, JESÚS ; [et al.]

Oxford, UK : Blackwell Publishing Ltd

Journal of sensory studies 14 (1999), S. 0

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ISSN: 1745-459X

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology

Notes: Ewes milk cheeses have a special taste and flavor, very different from that of cheeses made from cows milk. A new descriptive and discriminative language and the corresponding set of standard references for evaluating the main sensory characteristics of ewes cheeses were developed. Two multivariate statistical procedures, Stepwise Discriminant Analysis (SDA) and Principal Component Analysis (PCA) were applied during the development and selection of the sensory attributes.The list of terms and references selected should help researchers elucidate the factors influencing typical odor, flavor and texture development in these cheese varieties, and improve sensory quality in cheese factories. The aim of the present study was the development of a preliminary lexicon and standard references for ewes milk cheeses. To achieve this goal a statistical method has been proposed to select the most adequate ewes milk cheese sensory terms.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1745-459X.1999.tb00110.x

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Recalled preference of Spanish consumers for smoked food (1998)

Bárcenas, Pedro ; Pérez-Elortondo, Francisco J. ; Salmerón, Jesús ; [et al.]

Bingley : Emerald

Nutrition & food science 98 (1998), S. 338-342

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ISSN: 0034-6659

Source: Emerald Fulltext Archive Database 1994-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: The aim of the present study was to reveal if sensory properties of smoked food could be considered as decisive in the determination of one product's preference over another. In addition to this, this work tries to clarify whether the flavour obtained in commercial smoked products was noticed and clearly recognized. This study consisted of two parts; first, a preference testing without physical products (recalled preference) presented using a nine-point hedonic scale, and second, a difference testing with selected products using the triangular test. Consumers showed a preference for non-smoked products, particularly for cheese, sausages and chips. The first preference dimension of the internal preference mapping (MDPREF) analysis accounted for 74.6 per cent of total variation indicating overall agreement about likings relating these products, with cheese being the most acceptable overall. Analyzing triangular test results it may be concluded that other factors but sensory ones must be defining consumer representations of smoked food, without a correspondence with its real organoleptic properties.