Abstract 078
Chemometric analysis of Ragusano cheese flavor
J. Agric. Food Chem. 50 (5): 1143-1149, 2002
S. Carpino, T.E. Acree, D.M. Barbano, G. Licitra, and K.J. Siebert
Ragusano cheeses were produced in duplicate from milk collected from pasture and total mixed ration (TMR) fed cattle at four time intervals. The cheeses were subjected to chemical analysis, conventional sensory testing and gas chromatography olfactometry (GCO). Data from each type of analysis was examined by Principal Components and Factor Analysis and by pattern recognition (SIMCA) to see if it contained sufficient information for classification into pasture fed and TMR fed groups. The results clearly indicate that there are significant differences in taste panel and chemical analysis results between the two cheeses. The data were also examined to see if models of sensory responses as a function of analytical or GCO results or both could be constructed with the modeling technique Partial Least Squares Regression (PLS). Strong PLS models of some sensory responses (green and toasted odor; salt, pungent, bitter and butyric taste; and smooth consistency) were obtained.
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