Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking

The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods. A cheese sensory lexicon was developed, and descriptive sensory profiles of the Pizza cheeses were evaluated using a panel of semi-trained judges (n = 12). The following characteristics, flavor (cheddar, acidic, rancid, bitter, salty, creamy, and moldy), texture (stringiness, stretchability, firmness, and tooth pull), and appearance (meltability, oiliness, edge browning, and surface rupture) of Pizza cheeses were analyzed and compared with control samples. The sensory analysis of Pizza cheeses showed more preference toward a higher level of ripened Cheddar cheese (4 months), which was cooked using the microwave. However, the scores for texture properties were decreased with the addition of the semi-ripened cheese. The scores for stretchability and tooth pull were high in the microwave cooked samples compared with the conventionally cooked samples. The appearance attributes (meltability, oiliness, and edge browning) scores were increased with the increasing of ripened Cheddar cheese content while surface rupture was decreased. Microwave cooked Pizza cheese showed better meltability and oiliness but lower edge browning scores. The results showed that amalgamations of fresh Mozzarella and semi-ripened Cheddar cheese had a significant (p < 0.05) and positive effects on the sensory qualities of Pizza cheeses.

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Application of descriptive sensory analysis and key chemical indices to assess the impact of elevated ripening temperatures on the acceleration of Cheddar cheese ripening

International Dairy Journal ◽

10.1016/j.idairyj.2004.08.001 ◽

2005 ◽

Vol 15 (3) ◽

pp. 263-273 ◽

Cited By ~ 28

Author(s):

J.A. Hannon ◽

M.G. Wilkinson ◽

C.M. Delahunty ◽

J.M. Wallace ◽

P.A. Morrissey ◽

...

Keyword(s):

Sensory Analysis ◽

Cheddar Cheese ◽

Descriptive Sensory Analysis ◽

Cheese Ripening ◽

The Impact

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Application of an electronic nose to correlate with descriptive sensory analysis of aged Cheddar cheese

LWT ◽

10.1016/s0023-6438(02)00216-5 ◽

2003 ◽

Vol 36 (1) ◽

pp. 13-20 ◽

Cited By ~ 45

Author(s):

M.A Drake ◽

P.D Gerard ◽

J.P Kleinhenz ◽

W.J Harper

Keyword(s):

Electronic Nose ◽

Sensory Analysis ◽

Cheddar Cheese ◽

Descriptive Sensory Analysis

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Influence of the variety on the quality of organic black currant juices

BIO Web of Conferences ◽

10.1051/bioconf/20213406001 ◽

2021 ◽

Vol 34 ◽

pp. 06001

Author(s):

Elena Salina ◽

Nadezhda Levgerova ◽

Sergey Knyasev

Keyword(s):

Comparative Study ◽

Sensory Analysis ◽

Analysis Data ◽

Black Currant ◽

Commercial Use ◽

Point Analysis ◽

Red Color ◽

Sensory Qualities ◽

Sensory Profiles

The results of a comparative study of the quality of blackcurrant juices of five varieties of ARSRIFCB breeding suitable for industrial commercial use are presented: Azhurnaya, Orlovskaya Serenada, Orlovsky Vals, Ocharovanye, Chudnoye Mgnovenye. The sensory profiles of juices and their relation to scoring and varietal characteristics were studied. An analysis of the sensory qualities of mono-varietal blackcurrant juices showed that they largely depend on varietal characteristics, such as transparency and thickness, the sensation of acidity and sweetness, and the softness of the taste (absence of harsh acid in the taste). The indicators of the point analysis confirm the results of the descriptor. Sensory analysis data (point and descriptor) showed that preference is given to products with a ruby-red color, typical for blackcurrant juices, bright, not cloudy. Among the studied varieties, of great interest for juice production are the varieties Ocharovanye and Azhurnaya.

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Descriptive sensory analysis and acceptance of leaves of smooth and curly kale

Horticultura Brasileira ◽

10.1590/s0102-0536-20210403 ◽

2021 ◽

Vol 39 (4) ◽

pp. 362-368

Author(s):

Rayane de Souza ◽

Victor Augusto Forti ◽

Marta Helena F Spoto ◽

Simone Daniela S de Medeiros ◽

Fernando Cesar Sala ◽

...

Keyword(s):

Sensory Analysis ◽

Purchase Intention ◽

Bitter Taste ◽

Sweet Taste ◽

Conventional System ◽

Descriptive Sensory Analysis ◽

Green Color ◽

Hydroponic Systems ◽

Sensory Profiles

ABSTRACT Curly and smooth kale hybrids grown in both field (conventional) and hydroponic systems were sensory-analyzed using the descriptive and affective sensory technique. The treatments comprised hydroponic-cultivated Darkibor (A), Darkibor cultivated in field (B), HS2O (C), Arielli (D) and Kobe (E), these last three cultivated under conventional system (field-cultivated). The panelists indicated the significant attributes that described the differences in kale sensory profiles. Darkibor (A) and Arielli (D) kale leaves had the lightest green color. Regarding their format, the kales were classified into smooth and curly. Both the Darkibor grown in field (B) and Arielli (D) had the most intense bitter taste. Darkibor (A) showed the highest intensity for sweet taste, followed by Arielli (D). The field-cultivated Darkibor (B) ranked the highest crispness and mouthfeel (sensation produced by a particular food in the mouth). The color and texture of the kale leaves affected purchase intention by the consumer, and the color showed a difference among the kales, with Darkibor kale (A) receiving the lowest score. Darkibor (A) obtained lower buying-likelihood scores, reinforcing that color affects consumers’ purchase intention.

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