Prediction of instrumental and sensory textural characteristics of Mahon cheese from ultrasonic measurements

Ultrasonic velocity was related to sensory and instrumental texture measure ments. A semi-logarithmic model (Weber-Fechner) was used to relate the sens ory and instrumental texture measurements. The ultrasonic velocity ranged f rom 1650 to 1723 m/s for the softest and hardest cheese, respectively. As e xpected from theoretical equations, the ultrasonic velocity was related to the square root of the instrumental measurements. The deformability modulus ((r(2)=0.93) and the slope in puncture (r(2)=0.85) were the most closely r elated parameters. A model developed from the relationship between sensory and instrumental texture and the relationship between ultrasonic velocity a nd instrumental texture, was used to relate velocity to sensory measurement s. Elasticity (r(2) = 0.84) and firmness (r(2) = 0.81) were the sensory att ributes which best correlated with ultrasonic velocity. From the obtained r esults, it was concluded that ultrasonic velocity measurements could be use d to assess instrumental and sensory properties of Mahon cheese texture non destructively, and therefore could be used for grading purposes.