Version 1
: Received: 22 January 2024 / Approved: 22 January 2024 / Online: 22 January 2024 (13:05:29 CET)
How to cite:
Raverta, P.; Seif Zadeh, N.; Zeppa, G. Development of Reference Standards for the Sensory Analysis of Cheese: An Innovative Approach. Preprints2024, 2024011589. https://doi.org/10.20944/preprints202401.1589.v1
Raverta, P.; Seif Zadeh, N.; Zeppa, G. Development of Reference Standards for the Sensory Analysis of Cheese: An Innovative Approach. Preprints 2024, 2024011589. https://doi.org/10.20944/preprints202401.1589.v1
Raverta, P.; Seif Zadeh, N.; Zeppa, G. Development of Reference Standards for the Sensory Analysis of Cheese: An Innovative Approach. Preprints2024, 2024011589. https://doi.org/10.20944/preprints202401.1589.v1
APA Style
Raverta, P., Seif Zadeh, N., & Zeppa, G. (2024). Development of Reference Standards for the Sensory Analysis of Cheese: An Innovative Approach. Preprints. https://doi.org/10.20944/preprints202401.1589.v1
Chicago/Turabian Style
Raverta, P., Negin Seif Zadeh and Giuseppe Zeppa. 2024 "Development of Reference Standards for the Sensory Analysis of Cheese: An Innovative Approach" Preprints. https://doi.org/10.20944/preprints202401.1589.v1
Abstract
A sensory profile provides important information on the qualitative and quantitative properties of cheeses. Thus, tasters must be trained with reference standards that allow the calibration of the panel around shared sensory definitions. The ideal standard is simple to prepare, easily reproducible, discriminant and specific for the product evaluated. Therefore, commercial products and pure chemicals, which are currently implemented as reference standards, are not suitable. Furthermore, the lack of common practices in the dairy sectors has been widely highlighted. This study aimed to establish new and reproducible reference standards for the gustatory and olfactory descriptors of cheeses. Using casein, maize starch, powder skimmed milk and k-carrageenan, a tasteless and odourless product like a fresh cheese was produced. At this matrix, 20 odour and taste compounds have been added to obtain standards that have been evaluated by 60 tasters so as to define their recognisability and perceived intensity. These cheese standards are easy to reproduce, are stable and exhibited good recognisability. Overall, the reference standards proposed are suitable for the panel training and are a starting point for standardising practices and lexicon, thus enabling the comparability of sensory studies on cheese.
Keywords
cheese; sensory analysis; reference standards; descriptive analysis; panel training
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
