Prediction of sensory attributes of cheese by near-infrared spectroscopy

Food Chemistry

Volumn 127, Issue 1, 2011, Pages 256-263

  Gonzalez Martin M I ^a   Severiano Perez P ^b   Revilla, I ^a   Vivar Quintana, A M ^a   Hernandez Hierro J M ^a   Gonzalez Perez C ^a   Lobos Ortega, I A ^a  

^a UNIVERSITY OF SALAMANCA   (Spain)

^b Universidad Nacional Autonoma de Mexico Facultad de Quimica   (Mexico)

Author keywords

Cheeses; Modified partial least squares method; NIR; Sensorial analysis

Indexed keywords

ANALYTIC METHOD; CALIBRATION EQUATIONS; FIBRE-OPTIC PROBE; MODIFIED PARTIAL LEAST SQUARES; NEAR INFRARED REFLECTANCE SPECTROSCOPY; NIR; NIR SPECTRUM; PARTIAL LEAST SQUARES; REFERENCE DATA; SENSORIAL ANALYSIS; SENSORIAL PROPERTIES; SENSORY ATTRIBUTES;

FABRICS; INFRARED DEVICES; INFRARED SPECTROSCOPY; PROBES; REFLECTION;

LEAST SQUARES APPROXIMATIONS;

ANALYTIC METHOD; ARTICLE; CALIBRATION; CHEESE; COW; EWE; FIBER OPTICS; FLAVOR; GOAT; HARDNESS; MILK; NEAR INFRARED SPECTROSCOPY; NONHUMAN; PREDICTION; SENSATION; SENSORY ANALYSIS; SUMMER; TASTE; VISUAL STIMULATION; WINTER;

CAPRA HIRCUS;

EID: 79951517493     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.105     Document Type: Article

References (29)

1. AMSA (1978). Guidelines for cookery and sensory evaluation of meat. National Livestock and meat Board. Chicago: American Meat Science Association.
2. P. Barcenas, F.J.P. Elortondo, and M. Albisu Sensory changes during ripening of raw ewes' milk cheese manufactured with and without the addition of a starter culture Journal of Food Science 68 8 2003 2572 2578 (Pubitemid 37399246)
3. P. Barcenas, R.P.D. San Roman, F.J.P. Elortondo, and M. Albisu Consumer preference structures for traditional Spanish cheeses and their relationship with sensory properties Food Quality and Preference 12 4 2001 269 279 (Pubitemid 33630664)
4. L.J.R. Barrón, Y. Rdondo, C.E. Flanagan, F.J. Pérez- Elortondo, M. Albisu, and A.I. Nájera Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes raw milk and animal rennet International Dairy Journal 15 2005 371 382 (Pubitemid 40134219)
5. A.M.C. Davies, and P.E. Williams Near infrared spectroscopy: the future wawes Proceeding of the seventh international conference on near infrared spectroscopy 1996 NIR Publication Chichester, West Sussex, UK
6. N. De Belie, D.K. Pedersen, M. Martens, R. Bro, L. Munck, and J. De Baerdemaeker The use of visible and near-infrared reflectance measurements to assess sensory changes in carrot texture and sweetness during heat treatment Biosystems Engineering 85 2 2003 213 225 (Pubitemid 36708573)
7. C.M. Delahunty, and M.A. Drake Sensory characteristics of cheese and its evaluation P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee, Cheese; Chemistry, Physics and Microbiology, vol. I 2004 Elsevier London, UK
8. M.S. Dhanoa, S.J. Sister, and R.J. Barnes On the scales associated with near-infrared reflectance difference spectra Applied Spectroscopy 49 6 1995 765 772
9. F. Duthoit, C. Callon, L. Tessier, and M.C. Montel Relationships between sensorial characteristics and microbial dynamics in "Registered Designation of Origie' salers cheese International Journal of Food Microbiology 103 3 2005 259 270 (Pubitemid 41149026)
10. E.A. Foegeding, J. Brown, M. Drake, and C.R. Daubert Sensory and mechanical aspects of cheese texture International Dairy Journal 13 8 2003 585 591 (Pubitemid 37084294)
11. P.F. Fox, T.P. Guinee, T.M. Cogan, and P.L.H. McSweeney Fundamentals of cheese Science 2000 Aspen Publishers, Inc. Gaithesburg Maryland
12. I. Gonzalez-Martin, J.M. Hernandez-Hierro, R. Moron-Sancho, J. Salvador-Esteban, A. Vivar-Quintana, and I. Revilla Determination of the percentage of milk (cow's, ewe's and goat's) in cheeses with different ripening times using near infrared spectroscopy technology and a remote reflectance fibre-optic probe Analytica Chimica Acta 604 2 2007 191 196 (Pubitemid 350064267)
13. I. Hernandez, M. de Renobales, M. Virto, F.J. Perez-Elortondo, L.J.R. Barron, and C. Flanagan Assessment of industrial lipases for flavour development in commercial Idiazabal (ewe's raw milk) cheese Enzyme and Microbial Technology 36 7 2005 870 879 (Pubitemid 40591703)
14. J. Horne, S. Carpino, L. Tuminello, T. Rapisarda, L. Corallo, and G. Licitra Differences in volatiles, and chemical, microbial and sensory characteristics between artisanal and industrial Piacentinu Ennese cheeses International Dairy Journal 15 6-9 2005 605 617 (Pubitemid 40743060)
15. F.R. Jack, J.R. Piggott, and A. Patterson Relationships between rheology and composition of Cheddar cheeses and texture as perceived by consumer International Journal of Food Science and Technology 28 1993 293 302
16. R. Karoui, L. Pillonel, E. Schaller, J.O. Bosset, and J. De Baerdemaeker Prediction of sensory attributes of European Emmental cheese using near-infrared spectroscopy: A feasibility study Food Chemistry 101 3 2007 1121 1129
17. H. Kraggerud, S. Skeie, M. Hoy, L. Rokke, and R.K. Abrahamsen Season and ripening temperature influence fatty acid composition and sensory properties of semi-hard cheese during maturation International Dairy Journal 18 8 2008 801 810
18. M. Martens, and H. Martens Multivariate analysis of quality 2001 John Wiley and Sons Chichester
19. M. Monazen, J. De Baedemaeker, and H. Ramon Towards development of on-line soil moisture content sensor using a fibre-type NIR spectrophotometer Soil and Tillage Research 80 2005 171 183 (Pubitemid 40118127)
20. J.M. Murray, C.M. Delahunty, and I.A. Baxter Descriptive sensory analysis: Present and future Food Research International 34 2001 461 471 (Pubitemid 32515863)
21. M.C. Ortiz, L. Sarabia, R. Garcia-Rey, and M.D.L. de Castro Sensitivity and specificity of PLS-class modelling for five sensory characteristics of dry-cured ham using visible and near infrared spectroscopy Analytica Chimica Acta 558 1-2 2006 125 131 (Pubitemid 43120497)
22. S. Perea, E.F. de Labastida, A.I. Najera, F. Chavarri, M. Virto, and M. de Renobales Seasonal changes in the fat composition of Lacha ewe's milk used for Idiazabal cheese manufacture European Food Research and Technology 210 5 2000 318 323
23. J.R. Piggot, and R.G. Mowat Sensory aspects of maturation of Cheddar cheese by descriptive analysis Journal of Sensory Studies 6 1991 49 62
24. L. Pillonel, E. Dufour, E. Schaller, J.O. Bosset, J. De Baerdemaeker, and R. Karoui Prediction of colour of European Emmental cheeses by using near infrared spectroscopy: A feasibility study European Food Research and Technology 226 1-2 2007 63 69 (Pubitemid 47460718)
25. R. Rodbotten, B.N. Nilsen, and K.I. Hildrum Prediction of beef quality attributes from early post mortem near infrared reflectance spectra Food Chemistry 69 4 2000 427 436 (Pubitemid 30155765)
26. L.K. Sorensen, and R. Jepsen Assessment of sensory properties of cheese by near-infrared spectroscopy International Dairy Journal 8 10-11 1998 863 871 (Pubitemid 29194602)
27. 1H NMR spectroscopy Lebensmittel- Wissenschaft und Technologie 33 2000 103 111
28. I. Van Leuven, T. Van Caelenberg, and P. Dirinck Aroma characterisation of Gouda-type cheeses International Dairy Journal 18 8 2008 790 800
29. P.C. Williams, and D. Sobering How do we do it: A brief summary of the methods we use in developing near infrared calibrations A.M.C. Davies, P.C. Williams, Near infrared spectroscopy: the future wawes 1996 NIR Publications Chichester 185 188