Progress in developing an international protocol for sensory profiling of hard cheese
作者： ROBERT G NIELSEN , MARIO ZANNONI , P Lavanchy , P C Lorenzen , D D Muir
DOI: 10.1111/J.1471-0307.1998.TB02510.X
关键词:
摘要: The methods normally used by seven laboratories in Denmark, France, Germany, Italy, Norway, Switzerland and the United Kingdom (Scotland) to characterize sensory properties of hard cheese were compared a collaborative ring trial. Three strategies emerged. (1) Laboratories which routinely profiled foods (including cheese), derived an overview using quantitative descriptive analysis relatively limited vocabulary. (2) Specialist monitored quality restricted number varieties accumulated more detailed profile extensive list descriptors; essential element this strategy was use reference standards. (3) One laboratory allowed free choice vocabulary terms individual assessors from pool attributes. Based on experience, consensus protocol for profiling agreed among evaluated carefully controlled second new successfully implemented revealed encouraging degree agreement laboratories. As result these studies, improved method evaluation has been developed. Future enhancements protocol, refinement application standards, are proposed.
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