RELATIONSHIPS BETWEEN ELECTROMYOGRAPHY, SENSORY AND INSTRUMENTAL MEASURES OF CHEDDAR CHEESE TEXTURE

Cheddar cheeses with a wide range of textural characteristics were, di fferentiated using electromyography (EMG), quantitative descriptive pr ofiling and Instron deformation measurements. Two principal components , accounting for 54% and 24% of the variance in sensory scores respect ively, were identified: (1) soft/smooth and hard/coarse, and (2) stick y/mouthcoating and rubbery/chewy. All measured Instron variables discr iminated among cheeses and were good predictors of sensory scores. EMG traces of masticatory muscle activity were unique for each subject fo r different samples, so prediction of sensory perceptions from these d ata were subject dependent. Correlations between EMG and Instron measu rements were observed, but were not consistent from one subject to ano ther.