Delineation of the texture of Salers cheese by sensory analysis and physical methods

Abstract

-The 25 investigated Salers cheeses graded by the professional committee offered a large range of textures. Their texture characteristics were investigated by sensory analysis, rheological measurements and fluorescence spectroscopy. The 8 sensory attributes generated by the panel included the evaluation of mechanical, geometric and surface properties, and allowed the characterisation of the texture of the investigated cheeses. The stress values at 20% compression ranged between 0.073 and 0.290 kPa. The fluorescence spectra of protein tryptophans and vitamin A were recorded directly on the samples. Principal component analysis and canonical correlation analysis were used to evaluate the data and to investigate the relationships between the different sets of data recorded on the same cheeses. All the methods used to analyse the cheeses allowed discrimination of the samples, i.e. the obtained data constituted fingerprints of the cheeses. Moreover, strong correlations were found between the sensory attribute domain and the instrumental domains. It was also suggested that the phenomena observed at molecular and macroscopic levels were related to the texture of the cheeses.cheese / texture / sensory analysis / rheology / fluorescence Résumé -Étude de la diversité de la texture du fromage de Salers par l'analyse sensorielle et les méthodes instrumentales. Les 25 fromages de Salers étudiés, gradés par le comité professionnel, présentaient une large gamme de texture. Leurs caractéristiques de texture ont été évaluées par analyse sensorielle, mesures rhéologiques et spectroscopie de fluorescence. Les 8 descripteurs sensoriels définis par le panel permettaient l'évaluation des propriétés mécaniques, géométriques et de surface; autorisant la description de la texture des fromages étudiés. Les valeurs de la contrainte à 20 % de compression s'échelonnaient entre 0,073 et 0,290 kPa. Les spectres de fluorescence des tryptophanes des protéines et de la vitamine A ont été enregistrés directement sur les échantillons. L'analyse en

Relations Between Spectral and Physicochemical Properties of Cheese, Milk, and Whey Examined Using Multidimensional Analysis

“…2b. The spectra were similar to those obtained earlier (Herbert et al 2000;Kulmyrzaev et al 2005a;Lebecque et al 2001;Mazerolles et al 2006). Fluorescence intensities at the characteristic wavelengths and shapes of the excitation spectra of vitamin A considerably changed during ripening of the cheeses (Fig.…”

Cheese-Matrix Characteristics During Heating and Cheese Melting Temperature Prediction by Synchronous Fluorescence and Mid-infrared Spectroscopies

“…In addition, it has been reported by Lebecque et al (2001) that high correlations were observed between texture sensory attributes, rheological data, and fluorescence data recorded on Salers cheeses. Considering fluorescence of vitamin A and sensory profiles, the first two pairs of canonical variates have been found to be correlated with squared canonical correlation coefficients equal to 0.85 and 0.69.…”

Fluorescence spectroscopy: A tool for the investigation of cheese melting - Correlation with rheological characteristics

“…For the CCA analysis, the rheological parameters and the fluorescence spectra recorded at the same temperatures, i.e., 5,10,15,20,25,30,35,40, 50 and 60 °C were considered. It has been successfully applied to comparing fluorescence and mid-infrared spectra of semi-hard cheeses [12] and rheology data and sensory data of Salers cheese [24]. In both cases, the authors were able to provide relevant similarity maps of the samples that were not immediately found by principal component analysis.…”