scholarly journals Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Sarai Villalobos-Chaparro ◽  
Erika Salas-Muñóz ◽  
Néstor Gutiérrez-Méndez ◽  
Guadalupe Virginia Nevárez-Moorillón
Keyword(s):  
Principal Component Analysis ◽  
Geographical Location ◽  
Principal Component ◽  
Raw Milk ◽  
Component Analysis ◽  
Sensory Profile ◽  
Different Seasons ◽  
Quantitative Descriptive ◽  
Traditional Manufacturing ◽  
Chihuahua Cheese

Chihuahua cheese is a local artisanal cheese traditionally produced from raw milk. When this cheese is produced with pasteurized milk, cheesemakers complain that there are differences in taste and aroma as compared with traditional manufacturing. This work aimed to obtain a descriptive sensory analysis of Chihuahua cheese manufactured with raw milk under traditional conditions. Samples were collected in five cheese dairies at two different seasons (summer and autumn), and a Quantitative Descriptive Sensorial Analysis was done by a panel of trained judges. For aroma descriptors, cooked descriptor showed differences between dairies, and whey was different among dairies and sampling seasons (P<0.01); diacetyl, fruity (P<0.01), as well as free fatty acids, nutty and sulphur (P<0.05) descriptors varied between seasons. For flavour descriptors, bitter perception was different between dairies and seasons (P<0.01). Salty and creamy cheese was also different among dairies (P<0.01). A Principal Component Analysis for differences among dairies and sampling season demonstrated that the first three components accounted for 90% of the variance; variables were more affected by the sampling seasons than by the geographical location or if the dairy was operated by Mennonites. Chihuahua cheese sensorial profile can be described as a semi-matured cheese with a bitter flavour, slightly salted, and with a cream flavour, with aroma notes associated with whey and sour milk. Principal Component Analysis demonstrated season influence on flavour and aroma characteristics.

Assessment of Aquatic Ecological Health: A Case Study of Lake Rewalsar, Himachal Pradesh

2020 ◽  
Vol 7 (01) ◽  
Author(s):  
RAMA KUMARI ◽  
PARMANAND KUMAR
Keyword(s):  
Water Quality ◽  
Principal Component Analysis ◽  
Water Quality Index ◽  
Quality Index ◽  
Management Strategies ◽  
Oxygen Demand ◽  
Principal Component ◽  
Component Analysis ◽  
Different Seasons

The present study was conducted for two years to analyze the water quality of the sacred lake Rewalsar. Water quality of different seasons was evaluated by water quality index. Various statistical techniques, such as correlation, principal component analysis were applied. Based on Water Quality Index, water quality of the lake was in the range of 33-80 in different seasons. Cluster analysis of similarity indicates the relationship intensity between the seasons as cluster ranged 80-100% during the study period. In the principal component analysis maximum variables (Conductivity, Alkalinity, Biochemical Oxygen Demand, Nitrates, Phosphates, and Chloride) shows maximum influence during the summer and monsoon. The outcome revealed that the major driving factors of water quality deterioration are the runoff of effluent from the domestic area and offering food materials to the fishes. So, it is necessary to implement effective management strategies for the conservation of the Rewalsarlake.

scholarly journals Quantitative Descriptive Analysis of Traditional Herbal and Coffee Liqueurs Made with Grape Marc Spirit (Orujo)

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 753
Author(s):  
Sandra Cortés-Diéguez ◽  
Carmen Otero-Cerviño ◽  
Hixinio Rodeiro-Mougán ◽  
José Antonio Feijóo-Mateo
Keyword(s):  
Principal Component Analysis ◽  
Descriptive Analysis ◽  
Principal Component ◽  
Sensory Profile ◽  
Quantitative Descriptive Analysis ◽  
Discriminatory Ability ◽  
Grape Marc ◽  
Nw Of Spain ◽  
Repeatability And Reproducibility ◽  
Quantitative Descriptive

Orujo is a recognized traditional grape marc distillate from Galicia (NW of Spain). It is also employed as an alcohol base to elaborate coffee and herbal liqueurs and spirits. In this manuscript, quantitative descriptive analysis was applied to obtain the most important sensory terms that describe these traditional beverages. Thirteen trained panelists developed a complete sensory lexicon. Sixteen sensory descriptors (four in appearance, five in aroma, four in mouth, and three in aftertaste) were defined, valuated, and scored with the corresponding references, after elimination of hedonic, synonymous, and non-pertinent attributes according to statistical methods. The panelists evaluated a total of 464 samples in order to define their sensory profile. Panel performance was investigated showing good discriminatory ability, repeatability, and reproducibility. Principal Component Analysis (PCA) was also applied to identify the sensory descriptors that better discriminate the samples. The results obtained showed the importance of including new terms (orujo, chocolate-cocoa, floral, bitter, and astringent) in the tasting sheet, mainly in the case of coffee liqueurs to improve their sensory profile. The results of this study were useful for the development and implementation of an important tool for the corresponding regulating council in the sensory characterization and qualification of Galician liqueurs.

scholarly journals Effects of In-Amphorae Winemaking on the Chemical and Sensory Profile of Chardonnay Wine

2017 ◽  
Vol 48 (1) ◽  
pp. 39-46 ◽  
Author(s):  
F. Rossetti ◽  
Emanuele Boselli
Keyword(s):  
Principal Component Analysis ◽  
Analysis Of Variance ◽  
Alcoholic Fermentation ◽  
Principal Component ◽  
Component Analysis ◽  
Sensory Profile ◽  
Dry Extract ◽  
Volatile Acidity

Abstract The high value of dry extract and volatile acidity could statistically differentiate (P ˂ 0.05) the Chardonnay wine obtained in amphorae with maceration and stored for six months from the wine obtained in barrels and barriques, as evidenced by the analysis of variance. Similarly, the principal component analysis showed that all the amphorae wines sampled between November and March (not the wine analyzed immediately after alcoholic fermentation) were clearly differentiated from the analogue barrel and barrique wines due to the high volatile acidity, straw colour, and tannic perception. The Chardonnay wine produced in amphorae was characterized by a spicy flavour, pleasant tannic and a less ‘green’ character than wines from barrels and barriques, but showed a weak varietal aroma. Thus, the commercial offer of finished wines based on Chardonnay grapes can be potentially extended by including a product processed in amphorae.

Factor Structure of the Values in Action Inventory of Strengths-72 in Individuals With Multiple Sclerosis

2021 ◽  
Vol 35 (2) ◽  
pp. 94-105
Author(s):  
Muna Bhattarai ◽  
Yunzhen Huang ◽  
Yazmin Castruita Rios ◽  
Susan Miller Smedema
Keyword(s):  
Multiple Sclerosis ◽  
Principal Component Analysis ◽  
Factor Structure ◽  
Character Strengths ◽  
Reliability And Validity ◽  
Principal Component ◽  
Internal Consistency Reliability ◽  
Component Analysis ◽  
Rehabilitation Professionals ◽  
Quantitative Descriptive

BackgroundResearch on character strengths in individuals with multiple sclerosis (MS) is lacking. Moreover, measures of character strengths have not been validated in this population, limiting the opportunities for further investigation.ObjectiveTo investigate the factor structure of the Values in Action Inventory of Strengths (VIA)-72 in a sample of individuals with MS.MethodsThis quantitative descriptive study included 624 individuals with MS. The factor structure of the VIA-72 was examined using principal component analysis. The internal consistency reliability and validity were assessed by computing Cronbach's alphas and correlations of the VIA-72 with other psychosocial constructs, respectively.FindingsThe principal component analysis revealed an interpretable four-factor structure of the VIA-72: intellectual and emotional strengths, temperance, transcendence, and interpersonal strengths. The factors significantly correlated with measures of quality of life, resilience, social support, depression, fatigue, and personality traits, indicating good concurrent validity. The four factors did not completely align with Peterson and Seligman's (2004) classification system.ConclusionsThe four-factor structure of the VIA-72 seems to be interpretable, valid, and reliable. Measures like VIA-72 may help rehabilitation professionals learn more about the nature and development of character strengths among persons with MS and suggest ways to cultivate it. Further studies are indicated to confirm the factor structures and psychometric properties of this scale in persons with MS.

scholarly journals Elucidation of Genetic Diversity as Morphological, Phytochemical and Molecular Markers in Some Hawthorn (Crataegus) Genotypes

2021 ◽  
Author(s):  
Ercan YILDIZ ◽  
Mehmet YAMAN ◽  
Ahmet SÜMBÜL ◽  
Ahmet SAY
Keyword(s):  
Genetic Diversity ◽  
Principal Component Analysis ◽  
Molecular Marker ◽  
Geographical Location ◽  
Similarity Index ◽  
Principal Component ◽  
Component Analysis ◽  
Biochemical Properties ◽  
Total Phenolic ◽  
Fruit Species

Abstract Backround: Thanks to its ecological and geographical location, Turkey is the homeland of many fruit species and allows many fruit species to be grown. Hawthorn, which is understood to be important in human health and nutrition, is one of these fruit types. This study was carried out to identify morphological, biochemical and molecular genetic variations of 22 hawthorn genotypes belonging to three different species collected from Kayseri province. Methods and Results: Morphological, biochemical and molecular marker (ISSR) techniques were used to determine genetic diversity. The fruit and leaf characteristics of the genotypes showed differences. Among the biochemical properties of the genotypes, the antioxidant activity ranged from 23.13–61.59%, the total flavonoid content ranged from 16.63 to 57.22 mg QE/100 g, and the total phenolic content ranged from 277.28 to 310.80 mg GAE/100 g. Genotypes were compared with principal component analysis according to their morphological and biochemical characteristics. In the principal component analysis, species generally formed similar clusters. In molecular marker analysis, 101 bands were obtained from 13 ISSR primers. 76 of the bands are polymorphic and the polymorphism rate was calculated as 75.24%. The similarity index in the UPGMA dendogram obtained as a result of the molecular analysis ranged between 0.71 and 0.88. In the dendrogram, genotypes did not show a dense clustering by species. Conclusion The results obtained may benefit researchers in the determination and protection of gene sources in breeding studies on hawthorn species.

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