title: Sensory profile development of Oaxaca cheese and relationship with physicochemical parameters.
abstract: A sensory profile of Oaxaca cheese was developed. To represent both industrial and artisanal Oaxaca cheese, 3 types of cheese were manufactured under controlled conditions: 2 with pasteurized milk using a mesophilic lactic acid bacteria culture (Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris) and a thermophilic lactic acid bacteria culture (Streptococcus salivarius ssp. thermophilus), and a third with naturally acidified raw milk. The cheeses were evaluated by a panel of 11 trained judges. Additionally, chemical composition and instrumental color parameters were determined, an instrumental texture profile analysis was performed, and volatile compounds were identified by solid-phase microextraction coupled with gas chromatography/mass spectrometry. The sensory profile developed includes 43 descriptors, of which 13 are discriminant among these 3 cheese types. Descriptors include visual attribute waxy; tactile (manual) attributes moist and oily; orthonasal aroma attributes empyreumatic and cow; basic taste attribute salty; mouth texture attributes chewable, gummy, adherent, fibrous, moist, and fatty; and auditory attribute squeaky. A strong correlation was found between specific sensory data and physicochemical parameters measured by instrumental and chemical methods.
authors.affiliation: Departamento de Alimentos, Facultad de Química, Universidad Autónoma del Estado de México, Toluca, 50120, Mexico.
authors.forename: J
authors.initials: J
authors.lastname: Sandoval-Copado
authors.affiliation: Departamento de Alimentos, Facultad de Química, Universidad Autónoma del Estado de México, Toluca, 50120, Mexico.
authors.forename: J
authors.initials: J
authors.lastname: Orozco-Villafuerte
authors.affiliation: Pentasensorial Co., Mexico City, Mexico 03100.
authors.forename: D
authors.initials: D
authors.lastname: Pedrero-Fuehrer
authors.affiliation: Departamento de Alimentos, Facultad de Química, Universidad Autónoma del Estado de México, Toluca, 50120, Mexico. Electronic address: macolinc@uaemex.mx.
authors.forename: M A
authors.initials: MA
authors.lastname: Colín-Cruz
mesh_terms: D000818:Animals; D002417:Cattle; D002611:Cheese; D003116:Color; D005260:Female; D013294:Lactococcus lactis; D048249:Streptococcus thermophilus; D013649:Taste
keywords: descriptive analysis; pasta filata cheese; solid-phase microextraction coupled with gas chromatography/mass spectrometry; texture profile analysis