Sensory profiling of dairy products. (2023)

• Record Type: Book
• Further Information: Note: Edited by John J. Tuohy.
• Editors: Tuohy, John J
• Contents: Preface to the Technical Series Preface Contributors 1 Sensory Analysis and Consumer Mind-Sets and Emotions for Dairy Products Attila Gere, Barbara Biró, Dalma Radványi, Ryan Zemel, Petraq Papajorgji and Howard Moskowitz 1.1 Introduction 1.1.1 History of sensory analysis of dairy products 1.1.2 Changes in consumer habits 1.2. How mind genomics approaches the problem of understanding new versus traditional in cheese 1.3 Looking at different groups of respondents 1.4 Linking emotions to messages 1.5 Finding mind-sets in the population for future communication, research and sales efforts 1.6. The multiple contributions of mind genomics to scientific investigation 1.7. The role of emotions Acknowledgment References 2 Physiology of Sensory Perception of Flavour and Mouthfeel Stimuli Imparted by Dairy Products Lisa Methven, Stella Lignou, Stephanie Bull, Maria-Jose Oruna Concha and Rosa Sullivan 2.1 Introduction 2.2 Aroma perception 2.2.1 Physiology of aroma perception 2.3 Taste perception 2.3.1 Physiology of taste perception 2.3.1.1 Receptors involved in bitter, sweet and umami taste 2.3.1.2 Receptors involved in salty taste 2.3.1.3 Receptors involved in sour taste 2.3.2 Oleogustus, a taste response to fatty acids 2.3.3 Taste perception of peptides and diketopiperazines and their relevance to cheese 2.3.4 The perception of Kokumi and its relevance to cheese 2.4 Mouthfeel perception 2.4.1 Physiology of mouthfeel perception 2.4.2 The perception of key attributes relevant to dairy products 2.4.3 The influence of oral processing and saliva 2.4.4 The perception of mouth-drying in high-protein dairy products 2.5 Chemesthesis 2.6 The influence of individual differences in phenotype and genotype and their relevance to the perception of dairy products References 3 Sensory Data Analysis and Future Developments Matthew McSweeney 3.1 Introduction 3.2 Scoring methods 3.2.1 Affective testing 3.2.2 Cluster analysis 3.2.3 Just about right 3.2.4 Intensity scales 3.3 Descriptive analysis 3.4 Rapid sensory analysis 3.4.1 Check-all-that-apply (CATA) 3.4.2 Projective mapping 3.5 Conclusions References 4 Application of Multivariate Statistical Analysis and Machine Learning to Sensory Data Analysis Ana Carla Marques Pinheiro, Elenilson Godoy Alves Filho, Michele Nayara Ribeiro, Jéssica Ferreira Rodrigues, Tatiana Colombo Pimentel, Lorena Mara Alexandre Silva, Sueli Rodrigues, Erick Almeida Esmerino and Adriano Gomes da Cruz 4.1 Introduction 4.2 Multivariate analysis applied to data from sensory assessment of dairy products 4.2.1 Principal Component Analysis 4.2.2 Correspondence Analysis 4.2.3 Hierarchical Cluster Analysis 4.2.4 Generalised Procrustes Analysis 4.2.5 Multiple factor analysis 4.2.6 DISTATIS 4.3 Machine learning 4.4 Conclusions References 5 Projective Sensory Evaluation Methods for Dairy Products Adriana Gambaro, Marcelo Miraballes, Adriano Gomes Cruz and Erick Almeida Esmerino 5.1 Introduction 5.2 Categories of projective methods 5.2.1 Word association 5.2.2 Construction task 5.2.3 Completion task 5.2.4 Choice ordering task 5.2.5 Expressive task 5.3 Comparison of projective techniques in dairy products case studies 5.4 Analysis of projective technique data 5.5 Online versus paper surveys 5.6 Conclusions References 6 Sensory Attributes of Liquid Milk Products Elson Rogeério Tavares Filho, Elane Schwinden Prudencio, Amanda Alves Prestes, Maria Helena Machado Canella, Mônica Queiroz Freitas, Tatiana Colombo Pimentel, Erick Almeida Esmerino and Adriano Gomes Cruz 6.1 Introduction 6.2 Sensory evaluation of heat-treated fluid Milk 6.3 Influence of heat treatment on sensory characteristics of milk 6.3.1 Sensory profile of pasteurised milk 6.3.2 Sensory profile of ESL (extended shelf-life) milk 6.3.3 Sensory profile of UHT (ultra-high temperature) milk 6.3.4 Sensory profile of sterilised milk 6.4 Sensory profile of flavoured milk References 7 Sensory Profiles of Yoghurt and Related Products Amanda Alves Prestes, Elane Schwinden Prudencio, Maria Helena Machado Canella, Mônica Queiroz Freitas, Elson Rogério Tavres Filho, Tatiana Colombo Pimentel, Erick, Almeida Esmerino and Adriano Gomes Cruz 7.1 Introduction 7.2 Yogurt and related products 7.2.1 Natural yogurt 7.2.2 Concentrated yogurts 7.2.3 Sweetened and flavoured yogurt products 7.2.4 2 Drinking yogurt 7.2.5 Frozen yogurt 7.3 Sensory profile of Yogurt and related products 7.3.1 Sensory profile of natural yogurt 7.3.2 Sensory profile of concentrated yogurt 7.3.3 Sensory profile of sweetened and flavoured yogurt 7.3.4 Sensory profile of drinking yogurt 7.3.5 Sensory profile of frozen yogurt 8 Sensory Profiles of Middle-Eastern and Related Cheese Varieties Barbaros Özer, Şebnem Öztürkoğlu Budak and Hamid Ghoddusi 8.1 Introduction 8.2. Sensory evaluation of Middle Eastern and related cheeses 8.3. Cheeses ripened in brine 8.3.1 Ezine 8.3.2 Edirne Beyaz 8.3.3 Feta 8.3.4 Lighvan and Iranian White cheeses 8.3.5 Akkawi 8.3.6 Domiati 8.3.7 Mish 8.3.8 Nabulshi 8.3.9 Erzurum Civil 8.3.10 Izmir Tulum 8.3.11 Van Otlu 8.3.12 Urfa
• Edition: 1st
• Publisher Details: Chichester : Wiley Blackwell
• Publication Date: 2023
• Extent: 1 online resource (432 pages)
• Subjects: 641.37; Dairy products; Dairy products -- Flavor and odor
• Languages: English
• ISBNs: 9781119619338
• Related ISBNs: 9781119619215
• Notes: Note: Includes bibliographical references.; Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.