Partial least squares correlations between sensory and instrumental measurements of flavor and texture for Reggianito grating cheese

HOUGH G; CALIFANO A; BERTOLA N; BEVILACQUA A.; MARTINEZ E; ZARITZKY N

FOOD QUALITY AND PREFERENCE

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 1996 vol. 7 p. 47 - 53

0950-3293

Visual, manual and oral texture descriptors for Reggianito grating cheese were correlated with parameters obtained from an instrumental compression test. Aroma and flavor descriptors were correlated with organic acid concentrations. Linear partial least squares regression was used for the multivariate correlations and proved to be a useful tool. Measurements were done between 30 and 290 days of ripening time. Strain at breaking pointwas the instrumental texture parameter which best correlated with sensory descriptors: negatively with visual,manual and oral fracturability; and positively with manual elasticity. Sensory hardness was related to instrumentalhardness although the correlation coefficientswere not high. Total flavor  and aroma intensity were well correlated with propionic acid, suggesting this acid could be a flavor indicator for this type of cheese. Uric and orotic acids changed during ripening yet remained below sensory threshold values.