Journal of Dairy Science
Volume 90, Issue 3 , Pages 1122-1132 , March 2007

Evaluating Mid-infrared Spectroscopy as a New Technique for Predicting Sensory Texture Attributes of Processed Cheese

  • C.C. Fagan

      Affiliations

    • Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Earlsfort Terrace, Dublin 2, Ireland
    • Corresponding Author InformationCorresponding author.
    • ,
  • C. Everard

      Affiliations

    • Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Earlsfort Terrace, Dublin 2, Ireland
    • ,
  • C.P. O’Donnell

      Affiliations

    • Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Earlsfort Terrace, Dublin 2, Ireland
    • ,
  • G. Downey

      Affiliations

    • Teagasc, Ashtown Food Research Centre, Dublin 15, Ireland
    • ,
  • E.M. Sheehan

      Affiliations

    • Department of Nutritional Sciences, University College Cork, Cork, Ireland
    • ,
  • C.M. Delahunty

      Affiliations

    • Department of Food Science, University of Otago, PO Box 56, Dunedin 9015, New Zealand
    • ,
  • D.J. O’Callaghan

      Affiliations

    • Teagasc, Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland

Received 12 April 2006 ,Accepted 30 October 2006.

  • Image Result

    Typical mid-infrared spectrum of processed cheese.

    Typical mid-infrared spectrum of processed cheese.

  • Image Result

    Linear regression plots of actual vs. predicted sensory attributes of (A) firmness, (B) rubbery, (C) creamy, (D) chewy, (E) mouth-coating, (F) fragmentable, (G) melting, and (H) mass-forming. RER = ra

    Linear regression plots of actual vs. predicted sensory attributes of (A) firmness, (B) rubbery, (C) creamy, (D) chewy, (E) mouth-coating, (F) fragmentable, (G) melting, and (H) mass-forming. RER = range error ratio.

  • Image Result
    Loading plots for partial least squares models of the sensory attributes of (A) firmness, (B) rubbery, (C) creamy, (D) chewy, (E) mouth-coating, (F) fragmentable (G) melting, and (H) mass-forming.

    Loading plots for partial least squares models of the sensory attributes of (A) firmness, (B) rubbery, (C) creamy, (D) chewy, (E) mouth-coating, (F) fragmentable (G) melting, and (H) mass-forming.

PII: S0022-0302(07)71598-9

doi: 10.3168/jds.S0022-0302(07)71598-9

Journal of Dairy Science
Volume 90, Issue 3 , Pages 1122-1132 , March 2007

Article Tools

* Image Usage & Resolution