Sensory Profiling of Dairy Products

Sensory Profiling of Dairy Products
 
In Sensory Profiling of Dairy Products, distinguished dairy technologist Dr John J. Tuohy delivers an expert discussion of advances in the sensory profiling of dairy products, including the physiology of sensory perception, sensory profiling methodology, statistical data analysis and consumer studies. The book covers the sensory profiling of dairy products like fluid milk, yoghurt, a wide range of internationally popular cheese varieties, ice cream, butter, and milkfat products.
 
Beginning with a historical review of the sensory evaluation of dairy products, the book covers recent advances in the practice. The editor has also included resources that profile the sensory attributes of the products most important to the dairy industry: fluid milks, cream and milkfat products, frozen dairy desserts, and a variety of cheeses.
 
Readers will also find:
* A thorough introduction to sensory analysis and consumer mindsets and emotions regarding dairy products
* Comprehensive explorations of the chemistry, biochemistry and physiology of sensory perception of the flavour and mouthfeel stimuli imparted by dairy products
* Practical discussions of the sensory attributes of fat-rich dairy and ethnic Indian products
* Fulsome treatments of the sensory profiles of natural and processed cheese varieties
 
Perfect for dairy professionals, regulators, and lawmakers, Sensory Profiling of Dairy Products will also earn a place in the libraries of food marketing professionals, retailers, and culinary practitioners, as well as professors and students with an interest in dairy products.
 
For information regarding the Society of Dairy Technology please visit www.sdt.org

Inhaltsverzeichnis

List of Contributors xiii
 
Preface to the Technical Series xix
 
Preface xix
 
1 Sensory Analysis and Consumer Mind- Sets and Emotions for Dairy Products 1
Attila Gere, Barbara Biró, Dalma Radványi, Ryan Zemel, Petraq Papajorgji and Howard Moskowitz
 
1.1 Introduction 1
 
1.1.1 History of the sensory analysis of dairy products 1
 
1.1.2 Changes in consumer habits 3
 
1.2 How MG approaches the problem of understanding new versus traditional in cheese 4
 
1.3 Looking at different groups of respondents 9
 
1.4 Linking emotions to messages 11
 
1.5 Finding mind- sets in the population for future communication, research and sales efforts 12
 
1.6 The multiple contributions of MG to scientific investigation 14
 
1.7 The role of emotions 15
 
Acknowledgement 15
 
References 15
 
2 Physiology of Sensory Perception of Flavour and Mouthfeel Stimuli Imparted by Dairy Products 18
Lisa Methven, Stella Lignou, Stephanie Bull, Maria Jose Oruna- Concha and Rosa Sullivan
 
2.1 Introduction 18
 
2.2 Aroma perception 18
 
2.2.1 Physiology of aroma perception 19
 
2.3 Taste perception 21
 
2.3.1 Physiology of taste perception 22
 
2.3.2 Oleogustus, a taste response to fatty acids 25
 
2.3.3 Taste perception of peptides and diketopiperazines and their relevance to cheese 26
 
2.3.4 The perception of kokumi and its relevance to cheese 27
 
2.4 Mouthfeel perception 30
 
2.4.1 Physiology of mouthfeel perception 30
 
2.4.2 The perception of key mouthfeel attributes relevant to dairy products 31
 
2.4.3 The influence of oral processing and saliva 32
 
2.4.4 The perception of mouth- drying in high- protein dairy products 32
 
2.5 Chemesthesis 33
 
2.6 The influence of individual differences in phenotype and genotype and their relevance to the perception of dairy products 33
 
References 35
 
3 Sensory Data Analysis and Future Developments 44
Matthew McSweeney
 
3.1 Introduction 44
 
3.2 Scoring methods 45
 
3.2.1 Affective testing 45
 
3.2.2 Cluster analysis 46
 
3.2.3 Just about right 47
 
3.2.4 Intensity scales 48
 
3.3 Descriptive analysis 49
 
3.4 Rapid sensory analysis 51
 
3.4.1 Check- all- that- apply (CATA) 51
 
3.4.2 Projective mapping 53
 
3.5 Conclusions 54
 
References 54
 
4 Application of Multivariate Statistical Analysis and Machine Learning to Sensory Data Analysis 57
Ana C.M. Pinheiro, Elenilson G. Alves Filho, Michele N. Ribeiro, Jéssica F. Rodrigues, Tatiana C. Pimentel, Lorena M.A. Silva, Sueli Rodrigues, Erick A. Esmerino and Adriano G. da Cruz
 
4.1 Introduction 57
 
4.2 Multivariate analysis applied to data from sensory assessment of dairy products 57
 
4.2.1 Principal component analysis 59
 
4.2.2 Correspondence analysis 60
 
4.2.3 Hierarchical cluster analysis 60
 
4.2.4 Generalised Procrustes analysis 60
 
4.2.5 Multiple- factor analysis 60
 
4.2.6 Distatis 61
 
4.3 Machine learning 62
 
4.4 Conclusions 65
 
References 65
 
5 Projective Sensory Evaluation Methods for Dairy Products 68
Adriana Gambaro, Marcelo Miraballes, Adriano G. da Cruz and Erick A. Esmerino
 
5.1 Introduction 68
 
5.2 Categories of projective methods 69
 
5.2.1 Word association 69
 
5.2.2 Construction task 72
 
5.2.3 Completion task 73
 
5.2.4 Choice ordering task 75
 
5.2.5 Expressive task 76
 
5.3 Comparison of projective techniques in da

Über den Autor / die Autorin

About the Editor JOHN J. TUOHY is the Director of 2e Technical Development Ltd, Fermoy, Co. Cork, Ireland, which specialises in dairy technology consulting and is an active member of both the Publications Committee and Council of the Society of Dairy Technology (SDT).

Zusammenfassung

Sensory Profiling of Dairy Products

In Sensory Profiling of Dairy Products, distinguished dairy technologist Dr John J. Tuohy delivers an expert discussion of advances in the sensory profiling of dairy products, including the physiology of sensory perception, sensory profiling methodology, statistical data analysis and consumer studies. The book covers the sensory profiling of dairy products like fluid milk, yoghurt, a wide range of internationally popular cheese varieties, ice cream, butter, and milkfat products.

Beginning with a historical review of the sensory evaluation of dairy products, the book covers recent advances in the practice. The editor has also included resources that profile the sensory attributes of the products most important to the dairy industry: fluid milks, cream and milkfat products, frozen dairy desserts, and a variety of cheeses.

Readers will also find:
* A thorough introduction to sensory analysis and consumer mindsets and emotions regarding dairy products
* Comprehensive explorations of the chemistry, biochemistry and physiology of sensory perception of the flavour and mouthfeel stimuli imparted by dairy products
* Practical discussions of the sensory attributes of fat-rich dairy and ethnic Indian products
* Fulsome treatments of the sensory profiles of natural and processed cheese varieties

Perfect for dairy professionals, regulators, and lawmakers, Sensory Profiling of Dairy Products will also earn a place in the libraries of food marketing professionals, retailers, and culinary practitioners, as well as professors and students with an interest in dairy products.

For information regarding the Society of Dairy Technology please visit www.sdt.org

Produktdetails

• Autoren: JJ Tuohy, John J. Tuohy
• Mitarbeit: John J Tuohy (Herausgeber), John J. Tuohy (Herausgeber)
• Verlag: Wiley, John and Sons Ltd
• Sprache: Englisch
• Produktform: Fester Einband
• Erschienen: 01.04.2023
• EAN: 9781119619215
• ISBN: 978-1-119-61921-5
• Seiten: 400
• Serien: Society of Dairy Technology; Society of Dairy Technology Series
• Themen: Naturwissenschaften, Medizin, Informatik, Technik > Biologie > Ökologie; Ratgeber > Gesundheit > Ernährung; Biotechnologie, Milchprodukte, Life Sciences, Biowissenschaften, biotechnology, Biotechnologie i. d. Biowissenschaften, Food Science & Technology, Lebensmittelforschung u. -technologie, Dairy Food, Milcherzeugnis