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Keskin M, Arslan A, Soysal Y, Sekerli YE, Celiktas N. Feasibility of a chromameter and chemometric techniques to discriminate pure and mixed organic and conventional red pepper powders: A pilot study. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15846] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Muharrem Keskin
- Department of Biosystems Engineering Faculty of Agriculture Hatay Mustafa Kemal University Antakya Hatay Turkey
| | - Aysel Arslan
- Department of Biosystems Engineering Faculty of Agriculture Hatay Mustafa Kemal University Antakya Hatay Turkey
| | - Yurtsever Soysal
- Department of Biosystems Engineering Faculty of Agriculture Hatay Mustafa Kemal University Antakya Hatay Turkey
| | - Yunus Emre Sekerli
- Department of Biosystems Engineering Faculty of Agriculture Hatay Mustafa Kemal University Antakya Hatay Turkey
| | - Nafiz Celiktas
- Department of Field Crops Faculty of Agriculture Hatay Mustafa Kemal University Antakya, Hatay Turkey
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Martišová P, Štefániková J, Hynšt M, Vietoris V, Macková P. Preference mapping of Slovak cheese. POTRAVINARSTVO 2020. [DOI: 10.5219/1092] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
The production of steamed cheese has a long tradition in Slovakia. Some of these cheeses have even received the PGI designation, which is a designation granted to products with specific geographical characteristics (Slovenská parenica, Zázrivské vojky, Zázrivský korbáčik, and Oravský korbáčik). In our study, eight samples of various unsmoked steamed cheese from small dairy farms (samples D, F, G, and H) and medium-sized farms (A, B, C, and E) were evaluated. Our work aimed to determine whether there are significant differences in sensory characteristics between samples from small and medium-sized dairy farms and whether there are differences in the preferences between these samples for consumers. Samples were evaluated by sensory analysis, where the assessors evaluated the characteristics of color, odor, texture, flavor, and overall appearance on a nine-point hedonic scale. Differences at a statistically significant level in the attributes of odor, texture, flavor, and overall appearance were confirmed (p <0.05) between samples from small and medium dairy farms, no statistically significant difference was proved in the attribute color (p >0.05). The results were processed using PCA, whereas can be seen from the graphic representation the carriers of all evaluated attributes were samples from medium-sized farms (except for sample D, which belonged to the first group of samples together with samples from medium-sized farms). We constructed a preferential map by combining internal and external mapping, while the internal data were formed by data obtained from assessors using sensory analysis and the external data came from an online questionnaire. Using the preferential mapping technique, we found out that samples from medium-sized dairy farms were classified as the most preferred samples which correspond with the results of sensory analysis.
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