Calidad fisicoquímica y sensorial de queso tipo Manchego durante la maduración | Physicochemical and sensory quality of Manchego cheese type during ripening
Resumen
Se describieron sensorialmente ocho quesos tipo manchego madurados a diferentes días (19, 26, 28, 30, 42, 50, 52 y 60). Se aplicó la técnica de caracterización sensorial Perfil Flash (PF) usando un panel entrenado y se efectuaron análisis fisicoquímicos de color (L* y b*), pH y temperatura interna. La correlación entre un atributo y alguna variable fisicoquímica fue validada mediante la correlación de Pearson (r) y la correlación general entre los datos sensoriales y fisicoquímicos fue determinada mediante el coeficiente de correlación vectorial Rv. Los resultados del PF demostraron que los jueces generaron un total de 39 atributos, donde los términos “color amarillo”,” textura granulosa al tacto”, “cremoso en
tacto”, “untable”, “pastoso”, “pegajoso”, “elástico al tacto”, “olor a leche”, “olor a suero”, “olor a leche cortada”, “olor a mantequilla”, “cremoso en boca”, “elástico en boca”, “suave en boca”, “textura granulosa en boca”, “aroma a mantequilla”, “salado”, “ácido”, “resabio amargo” y “resabio ácido” contribuyeron a la diferenciación de grupos de quesos en el espacio sensorial, el valor de (r) demostró una correlación positiva entre la variable b* y el color amarillo mientras que la variable L* se correlacionó con los atributos pastoso en boca, aroma a mantequilla, ácido, resabio ácido, pegajoso que al mismo tiempo se anti-correlacionaron con el pH; la temperatura interna se correlacionó con el olor a suero. El valor de Rv fue de 0,723 entre los datos sensoriales y físico-químicos. En conclusión los términos generados por el PF pudieron
correlacionarse con datos fisicoquímicos y pueden ser usados para su posterior conexión descriptiva-hedónica.
Palabras claves: Análisis Generalizado Procrusteno, calidad fisicoquímica y sensorial, maduración, Perfil Flash, queso tipo manchego
ABSTRACT
Eight “manchego” style cheese matured over different periods of time (60, 52, 50, 42, 28, 30, 26 and 19) were sensorially described. Flash profile (PF) sensory characterization was applied using a trained and physicochemical analyses of color (L* and b*), pH and internal temperature were made. The correlation between an correlation (r) and the general correlation between sensorial and physiochemical data was determined by using vector correlation Rv. The PF results demonstrated that the judges generated a total 39 attributes, where the terms “yellow color”, “grainy texture to the touch”, “creamy to the touch”, “spreadable”, “doughy”, “sticky”, “elastic to the touch”, “milk smell”, “whey smell”, “clabbered milk smell”, “buttery smell”, “creamy in the mouth”, “elastic in the mouth”, “soft in the mouth”, “grainy texture in the mouth”, “buttery
aroma”, “salty”, “acid”, “bitter aftertaste” and “acid aftertaste” contributed to the differentiation of groups of cheese in the sensory space. Value (r) demonstrated a positive correlation between b* and yellow color while variable L* was correlated with the attributes doughy in the mouth, buttery aroma, acidic aftertaste and sticky while at the same time they were anticorrelated with pH. The internal temperature was correlated with the whey smell. The Rv value was at 0,723 between the sensorial and physicochemical data. In conclusion, the terms generated by the Pf could be correlated with physicochemical data and can used for latter hedonic-descriptive connection.
Key words: Generalized Procrustean analysis, physicochemical and sensory quality, ripening, Flash Profile, Manchego cheese
tacto”, “untable”, “pastoso”, “pegajoso”, “elástico al tacto”, “olor a leche”, “olor a suero”, “olor a leche cortada”, “olor a mantequilla”, “cremoso en boca”, “elástico en boca”, “suave en boca”, “textura granulosa en boca”, “aroma a mantequilla”, “salado”, “ácido”, “resabio amargo” y “resabio ácido” contribuyeron a la diferenciación de grupos de quesos en el espacio sensorial, el valor de (r) demostró una correlación positiva entre la variable b* y el color amarillo mientras que la variable L* se correlacionó con los atributos pastoso en boca, aroma a mantequilla, ácido, resabio ácido, pegajoso que al mismo tiempo se anti-correlacionaron con el pH; la temperatura interna se correlacionó con el olor a suero. El valor de Rv fue de 0,723 entre los datos sensoriales y físico-químicos. En conclusión los términos generados por el PF pudieron
correlacionarse con datos fisicoquímicos y pueden ser usados para su posterior conexión descriptiva-hedónica.
Palabras claves: Análisis Generalizado Procrusteno, calidad fisicoquímica y sensorial, maduración, Perfil Flash, queso tipo manchego
ABSTRACT
Eight “manchego” style cheese matured over different periods of time (60, 52, 50, 42, 28, 30, 26 and 19) were sensorially described. Flash profile (PF) sensory characterization was applied using a trained and physicochemical analyses of color (L* and b*), pH and internal temperature were made. The correlation between an correlation (r) and the general correlation between sensorial and physiochemical data was determined by using vector correlation Rv. The PF results demonstrated that the judges generated a total 39 attributes, where the terms “yellow color”, “grainy texture to the touch”, “creamy to the touch”, “spreadable”, “doughy”, “sticky”, “elastic to the touch”, “milk smell”, “whey smell”, “clabbered milk smell”, “buttery smell”, “creamy in the mouth”, “elastic in the mouth”, “soft in the mouth”, “grainy texture in the mouth”, “buttery
aroma”, “salty”, “acid”, “bitter aftertaste” and “acid aftertaste” contributed to the differentiation of groups of cheese in the sensory space. Value (r) demonstrated a positive correlation between b* and yellow color while variable L* was correlated with the attributes doughy in the mouth, buttery aroma, acidic aftertaste and sticky while at the same time they were anticorrelated with pH. The internal temperature was correlated with the whey smell. The Rv value was at 0,723 between the sensorial and physicochemical data. In conclusion, the terms generated by the Pf could be correlated with physicochemical data and can used for latter hedonic-descriptive connection.
Key words: Generalized Procrustean analysis, physicochemical and sensory quality, ripening, Flash Profile, Manchego cheese
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