73G-19 |
Cross Validation of a sensory language for Cheddar cheese |
M. A. DRAKE1, P. D. Gerard1, S. Wright1, K. R. Cadwallader2, and G. V. Civille3. (1) Dept. Food Science, Mississippi State University, Box 9805, Mississippi State, MS 39762, (2) Dept. Food Science, University of Illinois, Champaign, IL, (3) Sensory Spectrum, Inc., Chatham, NJ Communication and replication of sensory data at different sites is important to make progress on fundamental research issues and to ensure that research efforts are not duplicated. To facilitate the communication of sensory evaluation results between and among research facilities in industry and academia it is important to establish some standard sensory methodology. In Cheddar cheese flavor research, the use of different sensory methods and terminology has hindered communication. A uniform Cheddar cheese sensory language with definitions, references, and scaling calibration has been identified and refined. Application of this language to different sensory panels at different sites has not been demonstrated. The objective of this study was to demonstrate application of a defined sensory language for Cheddar cheese for communication among sensory panels at three different sites. The defined and referenced sensory language for Cheddar cheese was disseminated to panel leaders at the three sites and sensory panels (n>8) were trained for 40 to 60 hours at each site. Ten forty-pound blocks of Cheddar cheese representing different ages and flavor types were collected. Blocks were split and shipped overnight to each panel site. Panels evaluated cheeses within similar timeframes. Data were analyzed by univariate and multivariate analysis of variance. The three panels described differences among the ten test cheeses similarly, as determined by univariate and multivariate statistical analysis (P<0.05). Results indicate that it is possible to calibrate panels using a standardized defined sensory language. The application of a defined sensory language for cheese will facilitate communication for research and marketing.
Session 73G, Sensory Evaluation
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