Rapid consumer-based sensory characterization of requeijao cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data

被引：77

作者：

Torres, F. R. ^{[1
]}

Esmerino, E. A. ^{[1
,2
]}

Carr, B. Thomas ^{[3
]}

Ferrao, L. L. ^{[4
]}

Granato, D. ^{[5
]}

Pimentel, T. C. ^{[6
]}

Bolini, H. M. A. ^{[2
]}

Freitas, M. Q. ^{[1
]}

Cruz, A. G. ^{[7
]}

机构：

[1] Univ Fed Fluminense, Fac Med Vet, BR-24230340 Niteroi, RJ, Brazil

[2] Univ Estadual Campinas, Fac Engn Alimentos, BR-13083862 Campinas, SP, Brazil

[3] Carr Consulting, 1215 Washington Ave,Suite 203, Wilmette, IL 60091 USA

[4] Univ Fed Rural Rio de Janeiro, Dept Tecnol Alimentos, BR-23890000 Seropedica, RJ, Brazil

[5] Univ Estadual Ponta Grossa, Dept Engn Alimentos, BR-84030900 Ponta Grossa, Brazil

[6] Inst Fed Parana, BR-87703536 Paranavai, Parana, Brazil

[7] Inst Fed Educ Ciencia & Tecnol Rio de Janeiro, Dept Alimentos, BR-20270021 Rio De Janeiro, Brazil

来源：

JOURNAL OF DAIRY SCIENCE | 2017年 / 100卷 / 08期

关键词：

check-all-that-apply; multidimensional alignment; multidimensional scaling; requeijdo cremoso; PROFILE; PERCEPTION; FAT; QUESTIONS; SODIUM; SAMPLE; WHEY;

D O I：

10.3168/jds.2016-12516

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

We investigated the performance of multidimensional alignment analysis and multidimensional scaling on phi coefficient values to evaluate check-all-that-apply questionnaire data. We evaluated 6 dairy foods belonging to the category of requeijao cremoso processed cheese (traditional, with starch, or with starch and vegetable fat). We obtained sensory descriptors using trained assessors in descriptive analysis for comparison. A check all-that-apply questionnaire used with 121 consumers (77 women and 44 men; 18 to 57 yr old) proved to be a suitable alternative for sensory profiling, providing descriptions similar to descriptive analysis and discriminating between products. Multidimensional alignment analysis and multidimensional scaling were efficient and logical approaches for obtaining a deeper understanding of the data, allowing us to clarify the relationships between sensory descriptors and products and contribute to optimizing the different formulations of requeijao cremoso.

引用

页码：6100 / 6110

页数：11