Studies On Sensorial Evaluation And Instrumental Prediction Of Cheddar Cheese Texture

Texture of cheese is one of the important factors to determine its quality. This experiment selected Cheddar cheese as test sample. And the texture of the sample was tested in two ways separately: sensory evaluation and instrumental evaluation. A 9-point scale was introduced in sensory evaluation. The instrumental method used the TPA compressive test, the shear test and stress relaxation test. Then test data was analyzed in statistical ways, including correlation analysis, principal component analysis and stepwise regression analysis. The writer obtained the following results:1.Significance analysis was made over the sensory parameters and instrumental parameters. It showed that as Cheddar cheese matured, changes on sensory parameters and instrumental parameters were significant. Changes on chemical terms were also significant except pH.2. By the correlation analysis among the parameters of sensory evaluation and among parameters of instrumental measurement parameters,It showed that the sensory parameters themselves and the instrumental measurement parameters themselves were highly correlated,and the shear test terms were least correlated.3. By the correlation analysis between the sensory evaluation parameters and the instrumental measurement parameters.It showed that the hand firmness,hand springiness and first bite fraturebility of the sensory parameters were highly correlated with TPA parameters;the sensory parameters of hand firmness,hand springiness, chewdown degree of breakdown, chowdown cohesiveness, chewdown adhesiveness,chowdown smoothness and residual smoothness were significantly correlated with the instrumental shear terms and relax test terms;Eight of sensory parameters were also significantly correlated with physic-chemistry parameters.4. By the principal component analysis among the parameters of sensory evaluation and among the instrumental measurement parameters respectively.Ten parameters of sensory evaluation can be classified into three principal component,i.e. bite degree,firmness characteristics and springiness;Six of TPA parameters can be classified into one principal component,i.e. the compressive feature;Seven of stress relax test parameters can be classified into two principal components,i.e. relax returd characteristics and elastic modulus;The principal component analysis among all the parameters of sensory evaluation and instrumental test showed that twenty five parameters can be classified into four principal components,they were compressive characteristics,chewdown degree,firmness and hand springiness.5. By regression analysis,nine regression equations were obtained that the sensory parameters were expressed in terms of instrumental parameters.The significance inspecting showed that all the models were significant under condictions ofα=0.15.It suggested that the sensory parameters can be predicted by instrumental parameters.