Correlaciones entre variables sensoriales e instrumentales y de composición química en quesos de la Comunidad de Madrid
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[1] Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario
Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario
Madrid, España
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- Localización: XVI Jornadas sobre Producción Animal: 19 y 20 de mayo de 2015, Zaragoza / Javier Álvarez Rodríguez (aut.), Begoña Panea Doblado (aut.), Jorge Hugo Calvo Lacosta (aut.), Mireia Blanco Alibés (aut.), José Alfonso Abecia Martínez (aut.), Daniel Villalba Mata (aut.), María Ángeles Latorre Górriz (aut.), Vol. 2, 2015, ISBN 978-84-606-7969-1, págs. 654-656
- Idioma: español
- Títulos paralelos:
- Correlations between instrumental and chemical composition variates and sensory variates in cheeses from Madrid
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Resumen
The aim of this work was to investigate relationships between chemical composition and instrumental variates with sensory parameters. 52 artisanal and industrial cheeses from Madrid were characterized intended to identify chemical composition, physical chemical and instrumental parameters that will show a correlation with sensory characteristics. Many of the instrumental analysis were highly correlated to sensory measurements. Lightness was highly correlated to subjective estimation of cheese color. Protein percentage was correlated to many sensory texture characteristics and protein content was better correlated to sensory cheese parameters than fat percentage. Other chemical composition variates (salt percentage and moisture) were highly related to sensory parameters. So, salt content showed a high correlation to salty taste. Electric conductivity was more useful to predict cheese sensory attributes than pH measurements. All instrumental texture variates, but cohesiveness, were highly related to cheese sensory quality parameters. Pleasantness was only correlated to lightness.
