Browsing by Author "Debel, Ana Ebsa"

Sensory evaluation is necessary to understand the specific sensory characteristics of cheese and its influence on eating behavior. This study aimed to create a flavor profile for five cheese samples that were composed of the same ingredients and maturated in temperature-controlled chambers either in silence or in different types of soundscape frequencies for 4 months. Furthermore, the study examined the impact of soundscape ripening conditions on the sensory profile of the cheese samples. The Generic Descriptive Analysis (GDA) sensory profiling method was conducted with trained study participants, (n =10). The experimental phase covered training the panel, creation of lexicon, 4 training, and 3 evaluation sessions. Intensities of sensory properties were evaluated using a line-scale (0 = not at all to 10 = very strong). The quantitative data was collected based on ISO 8589 standard guiding procedure in the sensory laboratory and processed with various statistical methods. Data for each sensory property was analyzed with the one-way ANOVA using IBM SPSS Statistics. Flavor profiles altogether were analyzed with Principal Component Analysis (PCA) using Unscrambler software. The results of this study showed that the sensory profile of the cheese samples was rich in a total of 17 properties that included 6 senses of smell, 5 senses of touch, and 6 senses of taste attributes. The strongest sensory properties were fattiness perceived both via fingers and mouthfeel. The application of soundscape during cheese maturation processes had no significant impact on individual sensory properties. Based on the one-way ANOVA there were no significant differences between the five cheese samples. However, the principal component analysis indicated that cheese samples formed clusters when entire sensory profiles were taken into account. The effect of soundscape during the maturation period of cheese requires further research.