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
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.