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Determination of the quality of cheese “Chihuahua” type: Sensory andphysicochemical approaches

J. G. Gamboa Alvarado1, D. Rojas Almaraz1, L. G. Ramó n Canul3 and E. J. Ramírez Rivera2*.


The physicochemical and sensory characteristics of eight formulations from Chihuahua cheese with differencesin the number of maturation days were studied. There were significant differences in their (pH, internaltemperature and color). Sensory characterizations were carried out by sorting task technique with a panel of 12assessors. The sensory maps were analyzed by using Multidimensional Scaling (MDS) and CorrespondenceAnalysis (CA) while a spatial comparison between configurations of physiochemical and sensory data werevalidated by the Multiple Factor Analysis (MFA) and Rv coefficient. A lexicon of 22 sensory attributes wasgenerated by the assessors which further allowed them to discriminate cheese samples. The cheese eventuallydeveloped different attributes with respect to their maturation, especially in aspects of texture and aroma. Acomparison of spatial configurations using Rv coefficients showed a moderate correlation between the methodsof analysis. However, updates may be necessary for a complete sensory characterization by techniques such asQDA® for further study of Chihuahua cheese quality evaluation by consumers.

Key words: Chihuahua cheese, Physicochemical analysis, Rv coefficient and Sorting task

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