Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data
| Autor: | Helena Maria André Bolini, F.R. Torres, L.L. Ferrão, Adriano G. Cruz, B. Thomas Carr, Erick A. Esmerino, Daniel Granato, Mônica Q. Freitas, Tatiana Colombo Pimentel |
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| Rok vydání: | 2017 |
| Předmět: |
Adult
Male 0301 basic medicine Food Handling Computer science Statistics as Topic Sensory system computer.software_genre Food Preferences Young Adult 03 medical and health sciences 0404 agricultural biotechnology Milk products Cheese Genetics Animals Humans Profiling (information science) Multidimensional scaling 030109 nutrition & dietetics Descriptive statistics Starch 04 agricultural and veterinary sciences Consumer Behavior Middle Aged 040401 food science Questionnaire data Phi coefficient Taste Emulsions Female Animal Science and Zoology Dairy Products Data mining Rheology computer Dairy foods Food Science |
| Zdroj: | Journal of Dairy Science. 100:6100-6110 |
| ISSN: | 0022-0302 |
| Popis: | We investigated the performance of multidimensional alignment analysis and multidimensional scaling on phi coefficient values to evaluate check-all-that-apply questionnaire data. We evaluated 6 dairy foods belonging to the category of requeijao cremoso processed cheese (traditional, with starch, or with starch and vegetable fat). We obtained sensory descriptors using trained assessors in descriptive analysis for comparison. A check-all-that-apply questionnaire used with 121 consumers (77 women and 44 men; 18 to 57 yr old) proved to be a suitable alternative for sensory profiling, providing descriptions similar to descriptive analysis and discriminating between products. Multidimensional alignment analysis and multidimensional scaling were efficient and logical approaches for obtaining a deeper understanding of the data, allowing us to clarify the relationships between sensory descriptors and products and contribute to optimizing the different formulations of requeijao cremoso. |
| Databáze: | OpenAIRE |
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