Sensory profiling during ripening of reggianito grating cheese, using both traditional ripening and in plastic wrapping

Autor:	Guillermo Hough, Teresa Barbieri, Adriana Contarini, Edgardo Martinez, Maria Jose Vega
Rok vydání:	1994
Předmět:	Nutrition and Dietetics biology Organoleptic Cheese ripening Ripening biology.organism_classification Sensory analysis Conditioning Food science Flavor Aroma Food Science Plastic bag Mathematics
Zdroj:	Food Quality and Preference. 5:271-280
ISSN:	0950-3293
DOI:	10.1016/0950-3293(94)90052-3
Popis:	Reggianito grating cheese was manufactured and ripened under two conditions: traditionally and wrapped in air-tight plastic. A sensory profile to describe this type of cheese was developed with a total of 52 descriptors covering attributes of external appearance; color; visual, manual and oral texture; aroma and flavor. Principal component analysis was found adequate to reduce dimensionality and follow attribute variation versus ripening time. Wrapping this type of cheese in plastic bags modified its appearance and texture, and to a lesser extent its flavor. For grating, consumers preferred samples ripened traditionally. For oral preference, scores were equivalent.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f80e915b7f4b6f8051812f672832e0d7 https://doi.org/10.1016/0950-3293(94)90052-3 Zobrazit plný text záznamu