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Cited by 57Sensory Analysis and Statistical MethodsProteins in Food SystemsFood Nutrient Composition and Product Development

The DOI matches its Crossref record; 15 of the 15 references it cites were found in a registry or an index.

Relationships between rheology and composition of Cheddar cheeses and texture as perceived by consumers

JACK, FRANCES R., PATERSON, ALISTAIR, PIGGOTT, JOHN R.·1993·International Journal of Food Science & Technology
DOI 10.1111/j.1365-2621.1993.tb01275.x
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Abstract

Summary Rheological and composition measurements used as industrial indices of textural quality in Cheddar cheeses were related to sensory data, obtained by free choice profiling using an untrained panel. Procrustes analysis of compositional and instrumental data on a group of 19 Cheddars displaying a range of textural characteristics showed certain important Instron variables and compositional variables that discriminated between samples in terms of textural characteristics. However, neither analysis discriminated between the samples in the same way as the consumers perceived texture. the second dimension of the sensory data discriminated between samples in terms of mouthfeel, or tertiary textural properties, correlating with moisture content but not easily quantifiable using force‐deformation analysis. Sensory dimension 3 related to perceived textural maturity. Composition parameters did not change significantly with maturity of texture, but measures of elasticity and cohesiveness did correlate significantly.

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Crossref · 10.1111/j.1365-2621.1993.tb01275.x

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Citations

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Research works printed but not linked: 5

  1. Eves A., 1988, Food Acceptability, 459
  2. Martens M., 1986, Partial Least Squares Regression, in Statistical Procedures in Food Research, 293
  3. Pagliarini E., 1991, Characterisation of texture in Provolone cheese, Italian Journal of Food Science, 2, 85
  4. Prentice J.H., 1987, Cheese, Chemistry, Physics and Microbiology, Vol 1: General Aspects, 299
  5. Stone H., 1974, Sensory analysis by Quantitive Descriptive Analysis, Food Technology, 28, 24

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Metadata

Authors
JACK, F. R., PATERSON, A., & PIGGOTT, J. R.
Affiliations
University of Strathclyde (GB)
Corresponding author
JACK, FRANCES R.
ORCID
Venue
International Journal of Food Science & Technology
Publisher
Oxford University Press (OUP)
Published
1993-06
Volume
28
Issue
3
Pages
293-302
ISSN
  • 0950-5423 (ISSN-L)
  • 1365-2621
DOI
10.1111/j.1365-2621.1993.tb01275.x
OpenAlex
W2164583378
Cited by
57
References
15
Citations by year
2023: 1 · 2021: 2 · 2018: 1 · 2017: 1 · 2014: 1 · 2013: 4 · 2012: 2
FWCI
5.03
Type
journal article
Language
en
Open access
closed
Licence
onlinelibrary.wiley.com/termsAndConditions#vor (vor, 5143 d)
Locations
International Journal of Food Science & Technology (publishedVersion)
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 › Food Nutrient Composition and Product Development
Keywords
Cheddar cheese, cheese texture, rheology, cheese composition, sensory perception, free choice profiling, Procrustes analysis, moisture content, mouthfeel, elasticity, cohesion

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CoChat. (2026). Citation check: Relationships between rheology and composition of Cheddar cheeses and texture as perceived by consumers. https://app.cochat.ai/papers/10.1111/j.1365-2621.1993.tb01275.x
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JACK, F. R., PATERSON, A., & PIGGOTT, J. R. (1993). Relationships between rheology and composition of Cheddar cheeses and texture as perceived by consumers. International Journal of Food Science & Technology. https://doi.org/10.1111/j.1365-2621.1993.tb01275.x