Compilation of data on model cheeses composition, rheological and sensory properties, from six research projects exported from the BaGaTel database

Abstract

This paper presents data on model cheeses extracted from the BaGaTel database. The data are issued from 6 different research projects in which data on composition, rheological and sensory properties were collected. The manufacturing of the 68 different samples is described. For each model cheese, data are available on final composition (lipid, protein, water, sodium), rheological properties (uniaxial compression), sensory profile analysis (texture, taste, aroma) and for some cheeses chewing activity and in vivo sodium release were also measured. The material and methods used are detailed. Scatter plots of representation of the values for each variable and each project are plotted. Pearson correlations between variables are given for specific subsets of data. The dataset is hosted in an open access data repository. This dataset will allow a comparison of sensory properties of cheeses varying in lipid, protein water and salt content and can be used for the reformulation of cheeses made with a low salt and fat content to follow food-related health recommendations, whilst fulfilling good sensory qualities.

Relationships between cheese composition, rheological and sensory properties highlighted using the BaGaTel database

“…This mechanism was already suggested in a previous publication on the data obtained with five lipoprotein matrices (Lawrence et al, 2012b). The present analysis included samples from other projects, which needed a higher chewing activity (Guichard et al, 2021: Fig. S4) and thus strongly reinforces the hypothesis.…”

“…The description of the samples, data, associated metadata, experimental, material and analysis methods, together with the scatter-plots of the values in the different projects (Figs. S1-S5), are available in a co-submitted data paper (Guichard et al, 2021). The information concerning the different projects (title, abstract, coordinator, scientists involved, DOI of publications) are available on line in the database website (http://plasticnet.grignon.inra.fr/portailbagatel/).…”

“…Na + , lipid, protein, water, lipid/DM, YM, FS, but crumbliness and stickiness were estimated separately with the same variables, excluding lipid because of strong multicolinearity. The dataset with the estimated data (2021-01-22_cheese-compo-rheo-senso_Guichard-V3.tab, sheet: dataset+estimated-data) and the parameters of the MLR used for the estimation (2021-01-22_cheese-compo-rheo-senso_Guichard-V3.tab, sheet: missing-data-estimation) are available on-line (Guichard et al, 2021). Another alternative would be to use the missMDA (R package), which performs PCA on incomplete data sets (Josse & Husson, 2016).…”

“…For each PCA, values of Pearson correlations between variables were calculated with a significance level of 95%. The matrices of correlation are available as supplementary tables in the co-submitted data-paper (Guichard et al, 2021).…”

“…On the PCA on the 15 samples with a high sodium ion content (Boisard, Lawrence and Phan projects, Fig. 3B; Guichard et al, 2021: Table S5), salty taste is located on the positive part of axis 2, together with hard/firm sensory perception, and opposite to total muscular work (TMW) and fracture stress (FS). This observation suggests that the amount of sodium ions was high enough in the cheese, to easily access the taste cells and induce a salty taste without a strong chewing activity.…”