CoChat
Sign Up
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
Open this paper in CoChat — free account

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.

Overview

Integrity signals

Registry

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

Cites

15 of 15 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Verification

Claims the paper makes

This paper’s full text isn’t openly available, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Citations

Cites

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

Cited by

Sorted by citations

See all 57

Related

See all

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

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review