Analysis of sensory characteristics of processed cheeses with the use of deskriptive method
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2017, Vol 1, Issue 83
Abstract
The subject of the study is the organoleptic properties of processed cheeses of leading domestic manufacturers. Purpose. The purpose of the study is to conduct a comparative analysis of the sensory characteristics of processed cheese from the Ukrainian assortment. Methods. Organoleptic methods of investigation, descriptive (profile) method were used to determine sensory param67 ISSN 2518-7171. Науковий вісник Полтавського університету економіки і торгівлі. 2017. № 1 (83). © eters. The essence of the use of the descriptive (profile) method was the decomposition of the sensory index (in this case, the taste, odor and consistency) on the descriptors, that is, simple components (positive and negative). Their intensity was assessed on a 5-point scale, namely: 0 - no sign; 1 – only recognizable or felt; 2 – weak intensity; 3 – moderate intensity; 4 – strong intensity; 5 – very strong intensity. Results. It was revealed that the positive components of taste, smell and consistency are generally negative in all investigated processed cheeses. The degree of manifestation of both positive and negative components of sensory characteristics varies depending on the type of product and brand. A clear negative taste is absent in all samples, but the most important components of cheese and cream are not manifested enough. But fat and melting are manifested well. Profilograms of taste showed a nearly zero mark of forage taste. The most expressed component of the scent is “cheese”, as well as “pasteurization”. Conclusions. The expediency of using the profiling method to identify the components of improvement or deterioration of sensory parameters in order to improve the quality of melted cheese has been proved. Studies have shown that there are some problems regarding compliance with the technology of fermented cheese production, quality control and sensory parameters in particular.
Authors and Affiliations
V. Nazarenko, A. Kainash, N. Ofylenko
Keywords
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