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CROSS VALIDATION OF A SENSORY LANGUAGE FOR CHEDDAR CHEESE |
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| Authors: | MA DRAKE PD GERARD S WRIGHT KR CADWALLADER GV CIVILLE |
| Institution: | Dept. Food Science Southeast Dairy Foods Research Center North Carolina State University Raleigh, NC 27695;Experimental Statistics Unit Mississippi State University Mississippi State, MS 39762;Rhodia, Inc. Madison, WI;Dept. Food Science and Human Nutrition University of Illinois Urbana-Champaign Champaign, IL;Sensory Spectrum, Inc. Chatham, NJ |
| Abstract: | Communication and replication of sensory data from different sites are important to track progress on fundamental research issues and to ensure that research efforts are not duplicated. A uniform anchored Cheddar cheese sensory language has previously been identified and refined. The objective of this study was to demonstrate application of the defined sensory language for Cheddar cheese for communication between 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 80 h at each site. Ten forty-pound blocks of Cheddar cheese representing different ages were collected and evaluated by the panels. Cheeses were differentiated by the three panels by univariate and multivariate analysis (P<0.05). Cheeses were differentiated by the three panels in a similar manner. Results indicate that it is possible to calibrate panels using a standardized defined sensory language. |
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