Texture of Parmigiano Reggiano cheese: Statistical relationships between rheological and sensory variates
Open accessAbstract
Les proprietes texturales du fromage de Parmigiano Reggiano sont examinees par analyses rheologique et sensorielle. Les analyses portent sur 12 fromages de trois âges differents (12, 18, 28 mois) selectionnes dans 12 fromageries choisies au hasard. Le comportement rheologique des fromages est decrit de facon satisfaisante par quatre parametres: le module elastique apparent, la contrainte, la deformation et l'energie a la fracture. L'analyse sensorielle mise en oeuvre suit une procedure recemment developpee dans le cadre d'un programme europeen Flair et evalue huit parametres sensoriels sur une echelle a sept points. Un effet important, et statistiquement significatif, de l'âge est mis en evidence sur le module elastique et la deformation a la fracture, et un effet plus faible et moins significatif de l'âge sur la plupart des caracteristiques sensorielles. Un effet important de l'âge est aussi mis en evidence sur la presence de cristaux, caracteristique specifique du Parmigiano Reggiano affine longtemps. Une bonne prediction de six parametres texturaux a partir des parametres rheologiques est mise en evidence par une methode statistique de regression multi-dimensionnelle (PLS). Cette etude preliminaire sur la prediction de la qualite sensorielle des fromages a partir des donnees rheologiques necessitera d'autres evaluations sur un plus grand nombre d'echantillons pour obtenir des resultats utilisables en pratique.
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- Authors
- Noël, Y., Zannoni, M., & Hunter, E. A.
- Affiliations
- Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
- Consorzio del Formaggio Parmigiano-Reggiano (IT)
- Biomathematics and Statistics Scotland (GB)
- Venue
- Le Lait
- Publisher
- EDP Sciences
- Published
- 1996
- Volume
- 76
- Issue
- 3
- Pages
- 243-254
- ISSN
- 0023-7302 (ISSN-L)
- OpenAlex
- W2018742683
- Cited by
- 50
- References
- 9
- Citations by year
- 2026: 1 · 2025: 1 · 2023: 3 · 2022: 2 · 2021: 4 · 2020: 4 · 2019: 3 · 2017: 1 · 2016: 3 · 2015: 4 · 2014: 3 · 2013: 2 · 2012: 2
- FWCI
- 2.49
- Type
- journal article
- Language
- en
- Open access
- green
- hal.science
- Licence
- other-oa
- Locations
- Le Lait (publishedVersion)
- HAL (submittedVersion, other-oa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- Parmigiano-Reggiano cheese, cheese texture, rheological properties, sensory properties
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