A multivariate approach to verify correlations between sensory quality indices and analytical quality indices in traditional Brazilian cheese

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-28 DOI:10.1007/s13197-024-06145-3

Adélia Ferreira Dargère, Josane Cardim de Jesus, Sibelli Passini Barbosa Ferrão, Leandro Soares Santos, Peter Bitencourt Faria

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Abstract

Artisanal Minas cheese (AMC) is a traditional Brazilian cheese that combines particular production techniques and maturation conditions resulting in cheeses with unique sensory properties. The objective was to use multivariate statistical to determine a quality index based on the correlation of sensory and instrumental analyses of AMC. 25 samples were obtained from a cheese contest, which were sensorially evaluated by judges. Composition, lipid oxidation, fatty acid and volatile compound profiles were analyzed. The data were analyzed using principal component analysis (PCA) and canonical correlation analysis (CCA). PCA helped identify the key variables that distinguished different types of cheeses based on their qualities. CCA showed that hardness and lipid oxidation are indicators of the sensorial quality of cheeses, parameters that classified the cheeses in the competition, with the best evaluated having higher levels of these attributes.

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一种验证传统巴西奶酪感官品质指标与分析品质指标相关性的多元方法。

手工米纳斯奶酪（AMC）是一种传统的巴西奶酪，结合了特殊的生产技术和成熟条件，使奶酪具有独特的感官特性。目的是使用多变量统计来确定基于AMC感官和仪器分析相关性的质量指标。从奶酪比赛中获得25个样品，由评委进行感官评估。分析了其组成、脂质氧化、脂肪酸和挥发性化合物分布。采用主成分分析（PCA）和典型相关分析（CCA）对数据进行分析。PCA帮助确定了根据品质区分不同类型奶酪的关键变量。CCA表明，硬度和脂质氧化是衡量奶酪感官质量的指标，也是衡量奶酪在竞争中的优劣的参数，评价最好的奶酪在这些属性上的水平越高。

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Journal of Food Science and Technology

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期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.