Projective mapping in sensory analysis of ewes milk cheeses: A study on consumers and trained panel performance

Food Research International

Volumn 37, Issue 7, 2004, Pages 723-729

  Barcenas, P ^a   Perez Elortondo F J ^a   Albisu, M ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

Ewes milk cheese; Performance; Projective mapping; Sensory analysis

Indexed keywords

CUSTOMER SATISFACTION; SENSORY PERCEPTION;

PROJECTIVE MAPPING TECHNIQUE;

FOOD PRODUCTS;

OVIS;

EID: 2942724688     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.02.015     Document Type: Article

References (25)

1. AENOR. (1979). Analisis sensorial. Guia para la instalacion de una sala de cata. UNE 87-004. Madrid: AENOR
2. Barcenas P., Pérez Elortondo F.J., Albisu M. Selection and screening of a descriptive panel for ewe's milk cheese sensory profiling. Journal of Sensory Studies. 15:2000;79-99
3. Barcenas P., Pérez Elortondo F.J., Albisu M. Sensory changes during ripening of an ewes milk cheese manufactured with and without the addition of a starter culture. Journal of Food Science. 68:2003;2572-2578
4. Barcenas P., Pérez Elortondo F.J., Albisu M. Comparison of free choice profiling, direct similarity measurements and hedonic data for ewes' milk cheese sensory evaluation. International Dairy Journal. 13:2003;67-77
5. Barcenas P., Pérez Elortondo F.J., Salmeron J., Albisu M. Sensory profile of ewe's milk cheeses. Food Science and Technology International. 7(4):2001;347-353
6. Barcenas P., Pérez Elortondo F.J., Salmeron J., Albisu M. Sensory characterization of ewe's milk cheeses using direct and indirect similarity measures: a comparison. Journal of the Science of Food and Agriculture. 82:2002;435-442
7. Bertino M., Lawless H.T. Understanding mouthfeel attributes: a multidimensional scaling approach. Journal of Sensory Studies. 8:1993;101-114
8. Bertozzi L., Panari G. Cheeses with Appellation d'Origine Controlée (AOC). Factors that affect quality. International Dairy Journal. 3:1993;297-312
9. Carroll J.D., Chang J.J. Analysis of individual differences in multidimensional scaling via an N-way generalisation of 'Eckart-Young' decomposition. Psychometrika. 35:1970;283-319
10. Chauhan J., Harper R. Descriptive profiling versus direct similarity assessments of soft drinks. Journal of Food Technology. 21:1986;175-187
11. Cosentino S., Palmas F. Hygienic conditions and microbial contamination in six ewe's-milk-processing plants in Sardinia, Italy. Journal of Food Protection. 60:1997;283-287
12. King A.J., Morzenti A. Response freedom in computerized and manual modes of sensory scoring. Food Technology. 42(10):1988;150-160
13. Kruskal J.B., Wish M. Multidimensional scaling. 1991;SAGE Publications, Newberry Park, CA
14. Lavanchy P., Mège J., Pérez Elortondo F.J., Bivar Roseiro L., Scintu M.F., Torre P., Bárcenas P., Loygorri S. A guide to the sensory evaluation of the texture of hard and semi-hard ewes' milk cheeses. 1999;Office for Official Publications of the European Communities, Luxembourg
15. MAPYA. (2002). Estudio sobre hábitos, actitudes e imagen del queso en el mercado español. Ministerio de Agricultura y Pesca del Estado Español, Noviembre 2002
16. McEwan J.A., Hunter E.A., van Gemert L.J., Lea P. Profiency testing for sensory profile panels: measuring panel performance. Food Quality and Preference. 13:2002;181-190
17. Murray J.M., Delahunty C.M., Baxter I.A. Descriptive sensory analysis: past, present and future. Food Research International. 34:2001;461-471
18. TM. 1993;SPSS Inc, Chicago
19. Ordoñez A.I., Ibañez F.C., Torre P., Barcina Y., Pérez Elortondo F.J. Application of multivariate analysis to sensory characterization of ewes' milk cheese. Journal of Sensory Studies. 13:1998;45-55
20. Pérez Elortondo F.J., Barcenas P., Casas C., Salmeron J., Albisu M. Standardization of sensory methodologies: some applications to protected designation of origin cheeses. Sciences des Aliments. 19:1999;543-558
21. Popper R., Heymann H. Analyzing differences among products and panelists by multidimensional scaling. Naes T., Risvik E. Multivariate analysis of data in sensory science. 1996;Elsevier Science, Amsterdam
22. Risvik E., McEwan J.A., Colwill J.S., Rogers R., Lyon D.H. Projective Mapping: a tool for sensory analysis and consumer research. Food Quality and Preference. 5:1994;263-269
23. Risvik E., McEwan J.A., Rodbotten M. Evaluation of sensory profiling and projective mapping data. Food Quality and Preference. 8:1997;63-71
24. Roberts A.K., Vickers Z. A comparison of trained and untrained judges' evaluation of sensory attribute intensities and liking of Cheddar cheese. Journal of Sensory Studies. 9:1994;1-20
25. Stone H., Sidel J.L. Sensory evaluation practices. 2nd ed. 1993;Academic Press, London