Quantitative descriptive analysis and principal component analysis for sensory characterization of ultrapasteurized milk

Citation
Kw. Chapman et al., Quantitative descriptive analysis and principal component analysis for sensory characterization of ultrapasteurized milk, J DAIRY SCI, 84(1), 2001, pp. 12-20
Citations number
31
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF DAIRY SCIENCE
ISSN journal
00220302 → ACNP
Volume
84
Issue
1
Year of publication
2001
Pages
12 - 20
Database
ISI
SICI code
0022-0302(200101)84:1<12:QDAAPC>2.0.ZU;2-N
Abstract
Quantitative descriptive analysis was used to describe the key attributes o f nine ultrapasteurized (UP) milk products of various fat levels, including two lactose-reduced products, from two dairy plants. Principal components analysis identified four significant principal components that accounted fo r 87.6% of the variance in the sensory attribute data. Principal component scores indicated that the location of each UP milk along each of four scale s primarily corresponded to cooked, drying/lingering, sweet, and bitter att ributes. Overall product quality was modeled as a function of the principal components using multiple least squares regression (R-2 = 0.810). These fi ndings demonstrate the utility of quantitative descriptive analysis for ide ntifying and measuring UP fluid milk product attributes that are important to consumers.