Cheeses sensory evaluation

Soeryapranata, E., Powers, J.R., Fajarrini, F., Weller, K.M., Hill, H.H., and Siems, W.F. 2002. Relationship between MALDI-TOF analysis of (3-cn fl93-209 concentration and sensory evaluation of bitterness intensity of aged cheddar cheese. J. Agric. Food Chem. 50, 4900-4905. 

Sensory Evaluations. Summary descriptions of the aroma and flavor-by-mouth of the EMB were established by a panel of five trained flavorists. The aroma of the neat sample was described as strong cheesy, strong Romano cheese-like with slight milky, creamy, ketonic and soapy notes. The aroma of the sample in a 0.5% NaCl solution at a level of 0.6% was described as soapy and milky with slight Romano cheese-like, acid and ketonic notes. The flavor-by-mouth of the sample in the NaCl solution was described as containing slight sharp cheese, bitter and waxy notes. 

Lavanchy, A., Berodier, F., Zonnoni, M., Noel, Y., Adamo, C., Sequella, J., and Herrero, L. (1994). A Guide to the Sensory Evaluation of Texture of Hard and Semi-hard Cheeses, pp. 1-40. Inst. Natl. Rech. Agron., Paris. 

Muir, D. D., and Hunter, E. A. (1992). Sensory evaluation of Cheddar cheese The relation of sensory properties to perception of maturity. J. Soc. Dairy Technol. 45, 23-30. 

The bioflavor compounds of blue cheese, obtained from fermentation of Aspergillus spp., were encapsulated in soy lecithin liposomes and spray-dried to obtain the powder form by Santana et al. (2005). A sensory evaluation was performed, by adding the liposome-bioflavor powder in a base of light cream cheese, which was spread on toasts. Flavor intensity, acceptance by the consumers, and purchasing intention were the tests done in the sensory evaluation. The results showed that the encapsulation maintained the characteristic flavor of blue cheese and the product was classified by the consumers as acceptable. The dried liposome-stabilized flavor was useful to add in foods and to be kept in storage. 

Chapter H2 describes the measurement of textural properties of solid-like foods. The first unit in that chapter, unit H2.i, describes a general procedure commonly used to evaluate the texture of solid foods. This method involves the compression of the food material between two parallel plates. There are a number of empirical textural parameters which can be evaluated with this technique. Simple compressive measurements do not provide a complete textural picture of some foods untthi.i presents variations to the parallel plate compression method with the use of special fixtures. For example the use of a puncture probe or a wire cutting device provide data that may relate more directly to the consumer s evaluation of texture for products like apples and cheese, unit m.3 describes a general protocol for the evaluation of a number of sensory texture parameters. This protocol is... 

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