title: Modelling of sensory and instrumental texture parameters in processed cheese by near infrared reflectance spectroscopy.
abstract: This study investigated the application of near infrared (NIR) reflectance spectroscopy to the measurement of texture (sensory and instrumental) in experimental processed cheese samples. Spectra (750 to 2498 nm) of cheeses were recorded after 2 and 4 weeks storage at 4 degrees C. Trained assessors evaluated 9 sensory properties, a texture profile analyser (TPA) was used to record 5 instrumental parameters and cheese 'meltability' was measured by computer vision. Predictive models for sensory and instrumental texture parameters were developed using partial least squares regression on raw or pre-treated spectral data. Sensory attributes and instrumental texture measurements were modelled with sufficient accuracy to recommend the use of NIR reflectance spectroscopy for routine quality assessment of processed cheese.
authors.affiliation: Teagasc, The National Food Centre, Ashtown, Dublin 15, Republic of Ireland.
authors.forename: Carmen
authors.initials: C
authors.lastname: Blazquez
authors.forename: Gerard
authors.initials: G
authors.lastname: Downey
authors.forename: Donal
authors.initials: D
authors.lastname: O'Callaghan
authors.forename: Vincent
authors.initials: V
authors.lastname: Howard
authors.forename: Conor
authors.initials: C
authors.lastname: Delahunty
authors.forename: Elizabeth
authors.initials: E
authors.lastname: Sheehan
authors.forename: Colm
authors.initials: C
authors.lastname: Everard
authors.forename: Colm P
authors.initials: CP
authors.lastname: O'Donnell
mesh_terms: D000328:Adult; D002611:Cheese / Q000032:analysis* / Q000592:standards; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005260:Female; D005511:Food Handling / Q000379:methods; D005524:Food Technology; D006801:Humans; D008297:Male; D008875:Middle Aged; D025341:Principal Component Analysis; D011786:Quality Control; D019265:Spectroscopy, Near-Infrared / Q000379:methods*; D013649:Taste