Relationship between sensory results and compliance scores in grated Parmigiano-Reggiano cheese

• Main Authors: Mario Zannoni (Author), E.A. Hunter (Author)
• Format: Book
• Published: Chiriotti Editori, 2015-12-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.
• Notes: 1120-1770; 1120-1770; 10.14674/1120-1770/ijfs.v41
• Keywords: sensory analysis, Parmigiano-Reggiano, grated cheese, compliance score.; Nutrition. Foods and food supply; TX341-641; Food processing and manufacture; TP368-456; Public aspects of medicine; RA1-1270; Science (General); Q1-390
• Source: Italian Journal of Food Science, Vol 27, Iss 4, Pp 487-494 (2015)

The regulations for Protected Designation of Origin require a certification body to verify compliance with the provisions of the product specification. The grated Parmigiano-Reggiano is evaluated with a scorecard containing 21 quantitative descriptors and 4 qualitative evaluations of compliance with the regulations. To better understand the relationship between sensory compliance and quantitative descriptors we have tested 24 samples of grated Parmigiano-Reggiano. Correlations and Partial Least Squares gave us a better understanding of compliance evaluation. The work allowed us to define the most important descriptors in relationship with compliance and showed that it is possible to predict compliance values using descriptor values.