Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images

Food Quality and Preference

Volumn 19, Issue 2, 2008, Pages 232-246

  Johansen, S M B ^a   Laugesen, J L ^a   Janhoj T ^a   Ipsen, R H ^a   Frost M B ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Angle measure technique; Cream cheese; Creaminess; Image analysis; Multivariate data analysis; Partial least squares regression; Sensory descriptive analysis; Yoghurt

Indexed keywords

EID: 35848938311     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2007.03.006     Document Type: Article

References (38)

1. Andrle R. The angle measure technique: a new method for characterizing the complexity of geomorphic lines. Mathematical Geology 26 (1994) 83-97
2. ASTM. Physical requirement guidance for sensory evaluation laboratories. ASTM STP (1986) 913
3. Ball C.O., Clauss W.E., and Stier E.F. Factors affecting quality of prepackaged meat. 1. Physical and organoleptic tests. A. general introduction. B. Loss of weight and study of texture. Food Technology 11 (1957) 277-283
4. Beck J., and Prazdny S. Highlights and the perception of glossiness. Perception and Psychophysics 30 (1981) 407-410
5. de Wijk R.A., Prinz J.F., Engelen L., and Weenen H. The role of alpha-amylase in the perception of oral texture and flavour in custards. Physiology and Behavior 83 (2004) 81-91
6. Dijksterhuis G., Frøst M.B., and Byrne D.V. Selection of a subset of variables: minimisation of Procrustes loss between a subset and the full set. Food Quality and Preference 13 (2002) 89-97
7. Egelandsdal B., Christiansen K.F., Høst V., Lundby F., Wold J.P., and Kvaal K. Evaluation of scanning electron microscopy images of a model dressing using image feature extraction techniques and principal component analysis. Scanning 21 5 (1999) 316-325
8. Esbensen K.H., Hjelmen K.H., and Kvaal K. The AMT approach in chemometrics - first forays. Journal of Chemometrics 10 5-6 (1996) 569-590
9. Frøst M.B., Dijksterhuis G., and Martens M. Sensory perception of fat in milk. Food Quality and Preference 12 (2001) 327-336
10. Guinard J.-X., and Mazzucchelli R. The sensory perception of texture and mouthfeel. Trends in Food Science and Technology 7 (1996) 213-219
11. Huang J., and Esbensen K.H. Applications of angle measuring technique (AMT) in image analysis. Part I. A new methodology for in situ powder characterisation. Chemometrics and Intelligent Laboratory Systems 54 1 (2000) 1-19
12. Huang J., and Esbensen K.H. Applications of AMT (Angle Measure Technique) in image analysis. Part II: prediction of powder functional properties and mixing components using, multivariate AMT regression (MAR). Chemometrics and Intelligent Laboratory Systems 57 1 (2001) 37-56
13. Hutchings J.B., and Lillford P.J. The perception of food texture - the philosophy of the breakdown path. Journal of Texture Studies 19 (1988) 103-115
14. Hyvönen L., Linna M., Tuorila H., and Dijksterhuis G. Perception of melting and flavor release of ice cream containing different types and contents of fat. Journal of Dairy Science 86 (2003) 1130-1138
15. Indahl U.G., and Næs T. Evaluation of alternative spectral feature extraction methods of textural images for multivariate modeling. Journal of Chemometrics 12 4 (1998) 261-278
16. International IDF Standard 99C. Sensory evaluation of dairy products by scoring - reference method. International Dairy Federation (1997) 1-15
17. ISO-11036 (1994). Sensory analysis - methodology - texture profile. [Ref. No. ISO 11036:1994 (E)] Geneva, Switzerland, International Organisation for standardisation.
18. ISO-8586-1 (1993). International Standard 8586-1. Sensory analysis - methodology - general guidance for the selection, training and monitoring of assessors. [Ref. No. ISO 8586-1:1993 (E)]. 1993. Geneva, Switzerland, International Organisation for standardisation.
19. ISO-8589 (1988). Sensory analysis - general guidance for the design of test rooms. International Standard 8589, [Ref. No. ISO 8589:1988 (E)]. 1988. Geneva, Switzerland, International Organisation for standardisation.
20. Janhøj T., Petersen C.B., Frøst M.B., and Ipsen R.H. Sensory and rheological characterization of low-fat stirred yoghurt. Journal of Texture Studies 37 3 (2006) 276-299
21. Jones B., and O'Neil S. Combining vision and touch in texture-perception. Perception and Psychophysics 37 (1985) 66-72
22. Kilcast D., and Clegg S. Sensory perception of creaminess and relationship with food structure. Food Quality and Preference 13 (2002) 609-623
23. Kokini J.L., and Cussler E.L. Predicting the texture of liquid and melting semi-solid foods. Journal of Food Science 48 (1983) 1221-1225
24. Kvaal K., Wold J.P., Indahl U.G., Baardseth P., and Næs T. Multivariate feature extraction from textural images of bread. Chemometrics and Intelligent Laboratory Systems 42 1-2 (1998) 141-158
25. Laugesen, J. L., Johansen, S. M. B., & Frøst, M. B. (submitted for publication). Angle measure technique: algorithms and systematic examination of method performances, Journal of Chemometrics, submitted for publication.
26. Lederman S.J., and Abbott S.G. Texture-perception - studies of intersensory organization using a discrepancy paradigm, and visual versus tactual psychophysics. Journal of Experimental Psychology-Human Perception and Performance 7 (1981) 902-915
27. Martens M., and Martens H. Partial least squares regression. In: Piggott J.R. (Ed). Statistical procedures in food research (1986), Elsevier Applied Science, London 292-360
28. Martens H., and Martens M. Modified jack-knife estimation of parameter uncertainty in bilinear modelling by partial least squares regression (PLSR). Food Quality and Preference 11 (2000) 5-16
29. Martens H., and Martens M. Multivariate analysis of quality an introduction (2001), Wiley and Sons Ltd., Chichester
30. Martens H., and Næs T. Multivariate calibration (1989), Wiley and Sons Ltd, Chichester
31. Muir D.D., and Hunter E.A. Sensory evaluation of fermented milks: vocabulary development and the relations between sensory properties and composition and between acceptability and sensory properties. Journal of the Society of Dairy Technology 45 3 (1992) 73-80
32. Næs T., and Langsrud O. Fixed or random assessors in sensory profiling?. Food Quality and Preference 9 (1998) 145-152
33. Richardson N.J., Booth D.A., and Stanley N.L. Effect of homogenization and fat content on oral perception of low and high viscosity model creams. Journal of Sensory Studies 8 (1993) 133-143
34. Richardson-Harman N.J., Stevens R., Walker S., Gamble J., Miller M., Wong M., et al. Mapping consumer perceptions of creaminess and liking for liquid dairy products. Food Quality and Preference 11 (2000) 239-246
35. Rohm H., Kovac A., and Kneifel W. Effects of starter cultures on sensory properties of set-style yoghurt determined by quantitative descriptive analysis. Journal of Sensory Studies 9 (1994) 171-186
36. Szczesniak A.S. Classification of Textural Characteristics. Journal of Food Science 28 (1963) 385-389
37. Szczesniak A.S. Texture is a sensory property. Food Quality and Preference 13 (2002) 215-225
38. Wilkinson C., Dijksterhuis G., and Minekus M. From food structure to texture. Trends in Food Science and Technology 11 (2000) 442-450