Modelling of sensory and instrumental texture parameters in processed cheese by near infrared reflectance spectroscopy.
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.
Blazquez
Carmen
C
Teagasc, The National Food Centre, Ashtown, Dublin 15, Republic of Ireland.
Downey
Gerard
G
O'Callaghan
Donal
D
Howard
Vincent
V
Delahunty
Conor
C
Sheehan
Elizabeth
E
Everard
Colm
C
O'Donnell
Colm P
CP
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