Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis

The aim of the study is to evaluate, by using sensory methods, Chanco cheese texture by means of quantitative descriptive analysis to project a sensory map based on multivariate analysis. Samples of Chanco cheese (two different commercial brands) were used. Sensory evaluation was undertaken by a tra...

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Autores principales:	Leiva,Javier, Figueroa,Heriberto
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal 2010
Materias:	Chanco cheese cheese sensory map sensory property texture
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202010000100008
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spelling	oai:scielo:S0718-162020100001000082010-06-10Texture of Chanco cheese: Projection of a sensory map based on multivariate analysisLeiva,JavierFigueroa,Heriberto Chanco cheese cheese sensory map sensory property texture The aim of the study is to evaluate, by using sensory methods, Chanco cheese texture by means of quantitative descriptive analysis to project a sensory map based on multivariate analysis. Samples of Chanco cheese (two different commercial brands) were used. Sensory evaluation was undertaken by a trained panel (n = 13), using quantitative descriptive analysis. The sensory profle includes the properties of springiness, hardness, friability, deformability, adhesiveness and cohesiveness. Sensory scales from one to seven were used to express the intensity perceived for each property. Based on the results, it was possible to observe the formation of a main group, comprising of cohesiveness, friability, springiness and adhesiveness. Other groupings were formed with hardness and deformability. From the results, it can be concluded that the sensory properties shown in the Chanco cheese sensory map provide information with regard to the solid state (hardness, deformability, friability) and fuidity (cohesiveness, adhesiveness, springiness) of the cheese. The map can serve as a practical tool for the evaluation of sensory properties of texture in quality control and may also be applied in terms of products development.info:eu-repo/semantics/openAccessPontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería ForestalCiencia e investigación agraria v.37 n.1 20102010-04-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202010000100008en10.4067/S0718-16202010000100008
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Chanco cheese cheese sensory map sensory property texture
spellingShingle	Chanco cheese cheese sensory map sensory property texture Leiva,Javier Figueroa,Heriberto Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis
description	The aim of the study is to evaluate, by using sensory methods, Chanco cheese texture by means of quantitative descriptive analysis to project a sensory map based on multivariate analysis. Samples of Chanco cheese (two different commercial brands) were used. Sensory evaluation was undertaken by a trained panel (n = 13), using quantitative descriptive analysis. The sensory profle includes the properties of springiness, hardness, friability, deformability, adhesiveness and cohesiveness. Sensory scales from one to seven were used to express the intensity perceived for each property. Based on the results, it was possible to observe the formation of a main group, comprising of cohesiveness, friability, springiness and adhesiveness. Other groupings were formed with hardness and deformability. From the results, it can be concluded that the sensory properties shown in the Chanco cheese sensory map provide information with regard to the solid state (hardness, deformability, friability) and fuidity (cohesiveness, adhesiveness, springiness) of the cheese. The map can serve as a practical tool for the evaluation of sensory properties of texture in quality control and may also be applied in terms of products development.
author	Leiva,Javier Figueroa,Heriberto
author_facet	Leiva,Javier Figueroa,Heriberto
author_sort	Leiva,Javier
title	Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis
title_short	Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis
title_full	Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis
title_fullStr	Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis
title_full_unstemmed	Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis
title_sort	texture of chanco cheese: projection of a sensory map based on multivariate analysis
publisher	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
publishDate	2010
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202010000100008
work_keys_str_mv	AT leivajavier textureofchancocheeseprojectionofasensorymapbasedonmultivariateanalysis AT figueroaheriberto textureofchancocheeseprojectionofasensorymapbasedonmultivariateanalysis
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Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis

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