Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheese.

Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheese. Research Abstract Details 

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Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheese. Abstract Text:

C C Fagan,C Everard,C P O'Donnell,G Downey,E M Sheehan,C M Delahunty,D J O'Callaghan,

The objective of this study was to investigate the potential application of mid-infrared spectroscopy for determination of selected sensory attributes in a range of experimentally manufactured processed cheese samples. This study also evaluates mid-infrared spectroscopy against other recently proposed techniques for predicting sensory texture attributes. Processed cheeses (n = 32) of varying compositions were manufactured on a pilot scale. After 2 and 4 wk of storage at 4 degrees C, mid-infrared spectra (640 to 4,000 cm(-1)) were recorded and samples were scored on a scale of 0 to 100 for 9 attributes using descriptive sensory analysis. Models were developed by partial least squares regression using raw and pretreated spectra. The mouth-coating and mass-forming models were improved by using a reduced spectral range (930 to 1,767 cm(-1)). The remaining attributes were most successfully modeled using a combined range (930 to 1,767 cm(-1) and 2,839 to 4,000 cm(-1)). The root mean square errors of cross-validation for the models were 7.4 (firmness; range 65.3), 4.6 (rubbery; range 41.7), 7.1 (creamy; range 60.9), 5.1 (chewy; range 43.3), 5.2 (mouth-coating; range 37.4), 5.3 (fragmentable; range 51.0), 7.4 (melting; range 69.3), and 3.1 (mass-forming; range 23.6). These models had a good practical utility. Model accuracy ranged from approximate quantitative predictions to excellent predictions (range error ratio = 9.6). In general, the models compared favorably with previously reported instrumental texture models and near-infrared models, although the creamy, chewy, and melting models were slightly weaker than the previously reported near-infrared models. We concluded that mid-infrared spectroscopy could be successfully used for the nondestructive and objective assessment of processed cheese sensory quality.

Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheese. Publishing Authors By Initials

CC Fagan,C Everard,CP O'Donnell,G Downey,EM Sheehan,CM Delahunty,DJ O'Callaghan,

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Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheese. Journal Published:

PUBLICATION TYPE: Research Support, Non-U.S. Gov

Journal: Journal of dairy science

VOLUME: 90

Page Numbers: 1122-32

Journal Abbreviation: J. Dairy Sci.

ISSN: 1525-3198

DAY: 13

MONTH: Mar

YEAR: 2007

Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheese. Information

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LANGUAGE: eng

NlmUniqueID: 2985126

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AFFILIATION: Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Earlsfort Terrace, Dublin 2, Ireland. colette.fagan@ucd.ie

Country: United States

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MEDLINETA: J Dairy Sci

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