SENSORY ANALYSIS - METHODOLOGICAL ASPECTS RELEVANT TO THE STUDY OF CHEESE

The main requirements for reliable sensory descriptive data are presen ted in this text. The importance of panellist selection is emphasised and some guidelines and examples are given. The steps identified for o btaining a sensory profile are detailed. Some vocabulary lists develop ed for cheese evaluation are presented. Advice is given on the conditi ons required for the collection of sensory descriptive data and attent ion is focussed on the presentation order. Statistical tools recently proposed to evaluate the performance of the sensory panellists are ref erred to. Two multivariate methods of statistical analysis, Generalise d Procrustres Analysis (GPA) and STATIS, particularly suited to the an alysis of the sensory descriptive data, are discussed. Finally, expert ise required by the person responsible for sensory evaluation is detai led.