Evolution during Three Ripening Stages of Évora Cheese
Abstract
:1. Introduction
2. Materials and Methods
Statistical Analysis
3. Results
3.1. Differences between Ripening Stages in Chemical Analysis
3.2. Differences between Ripening Stages in Sensory Analysis
3.3. Intra- and Inter-Rater Reliability.
3.4. Association between Variables
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Conflicts of Interest
References
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Parameters | N | KW Test Value | Stage 1 | Stage 2 | Stage 3 |
---|---|---|---|---|---|
pH | 90 | 49.5 ** | 4.6 ± 0.3 a | 5.0 ± 0.1 b | 5.0 ± 0.1 b |
%Moisture | 90 | 127.3 ** | 20.7 ± 1.0 a | 41.0 ± 2.5 b | 53.3 ± 1.0 c |
aw | 90 | 75.1 ** | 0.8 ± 0.01 a | 0.9 ± 0.1 b | 0.9 ± 0.02 c |
%NaCl | 90 | 117.7 ** | 2.3 ± 0.2 a | 2.6 ± 0.6 b | 1.6 ± 0.3 c |
%S/W | 90 | 127.3 ** | 11.2 ± 0.5 a | 6.3 ± 1.1 b | 3.0 ± 0.5 c |
Items | N | KW Test Value | Stage 1 | Stage 2 | Stage 3 |
---|---|---|---|---|---|
Appearance | |||||
Uniformity of the rind | 135 | 0.715 | 3.0 ± 2.0 | 3.0 ± 2.0 | 3.0 ± 2.0 |
Smoothness of the rind | 135 | 0.143 | 2.0 ± 2.0 | 2.0 ± 2.0 | 2.0 ± 2.0 |
Presence of surface cracks | 134 | 2.461 | 1.0 ± 2.0 | 1.0 ± 2.0 | 2.0 ± 2.0 |
Hardness of the rind | 132 | 74.730 | 5.0 ± 1.0 a | 3.0 ± 1.0 b | 1.0 ± 1.0 c |
Color of the rind | 131 | 75.595 | 3.0 ± 1.0 a | 2.0 ± 1.0 b | 1.0 ± 1.0 c |
Shape of profile | 126 | 20.904 | 2.0 ± 2.0 a | 1.0 ± 1.3 a | 3.0 ± 1.5 b |
Odor/aroma | |||||
Intense | 135 | 33.182 ** | 4.0 ± 1.0 a | 3.0 ± 1.0 b | 2.0 ± 1.0 b |
Lactic | 135 | 24.713 ** | 1.0 ± 2.0 a | 2.0 ± 2.0 b | 3.0 ± 2.0 c |
Pungent | 135 | 9.459 ** | 2.0 ± 3.0 a | 2.0 ± 3.0 a,b | 1.0 ± 2.0 b |
Taste | |||||
Intense | 133 | 29.691 ** | 4.0 ± 1.0 a | 3.0 ± 2.0 b | 3.0 ± 2.0 b |
Salty | 136 | 10.682 ** | 3.0 ± 2.0 a | 3.0 ± 2.0 a | 2.0 ± 1.0 b |
Acidic | 136 | 0.357 | 2.0 ± 1.0 | 3.0 ± 1.0 | 3.0 ± 1.3 |
Piquant | 136 | 29.762 ** | 3.0 ± 2.0 a | 2.0 ± 2.0 b | 1.0 ± 2.0 c |
Lactic | 134 | 33.830 ** | 1.0 ± 2.0 a | 2.0 ± 2.0 b | 3.0 ± 2.0 c |
Texture | |||||
Firm | 135 | 98.641 ** | 5.0 ± 1.0 a | 3.0 ± 1.0 b | 1.0 ± 1.0 c |
Grainy | 136 | 25.906 ** | 3.0 ± 2.0 a | 2.0 ± 2.0 b | 2.0 ± 2.0 b |
Pasty | 136 | 57.578 ** | 0.0 ± 0.0 a | 0.0 ± 1.0 b | 2.0 ± 2.0 c |
Buttery | 136 | 80.940 ** | 0.0 ± 0.0 a | 1.0 ± 2.5 b | 4.0 ± 2.0 c |
Overall | |||||
Global appreciation | 136 | 4.541 | 4.0 ± 1.5 | 3.0 ± 1.0 | 3.0 ± 2.0 |
Intent of purchase | 136 | 4.696 | 4.0 ± 1.0 | 3.0 ± 1.0 | 3.0 ± 2.0 |
pH | %Moisture | aw | %NaCl | %S/W | |
---|---|---|---|---|---|
pH | 1.000 | 0.557 ** | 0.367 ** | 0.013 | −0.489 ** |
%Moisture | 0.557 ** | 1.000 | 0.399 ** | −0.507 ** | −0.934 ** |
aw | 0.367 ** | 0.399 ** | 1.000 | 0.119 | −0.486 ** |
%NaCl | 0.013 | −0.507 ** | 0.119 | 1.000 | 0.601 ** |
%S/W | −0.489 ** | −0.934 ** | −0.486 ** | 0.601 ** | 1.000 |
Sensory Analysis Attributes | pH | %Moisture | aw | %NaCl | %S/W | |
---|---|---|---|---|---|---|
Appearance | Hardness of the crust | −0.399 ** | −0.724 ** | −0.188 * | 0.504 ** | 0.712 ** |
Color of the crust | −0.419 ** | −0.720 ** | −0.234 ** | 0.411 ** | 0.714 ** | |
Shape of profile | −0.120 | 0.195 * | −0.221 * | −0.362 ** | −0.185 * | |
Odor/Aroma | Intense | −0.184 * | −0.459 ** | −0.199 * | 0.186 * | 0.450 ** |
Lactic | 0.312 ** | 0.390 ** | 0.217 * | −0.284 ** | −0.456 ** | |
Pungent | −0.042 | −0.279 ** | −0.203 * | 0.263 ** | 0.314 ** | |
Taste | Intense | −0.295 ** | −0.383 ** | −0.264 ** | 0.161 | 0.451 ** |
Salty | −0.146 | −0.202 * | 0.063 | 0.199 * | 0.173 * | |
Piquant | −0.334 ** | −0.456 ** | −0.184 * | 0.209 * | 0.436 ** | |
Lactic | 0.208 * | 0.459 ** | 0.226 ** | −0.359 ** | −0.513 ** | |
Texture | Firm | −0.476 ** | −0.828 ** | −0.367 ** | 0.437 ** | 0.821 ** |
Grainy | −0.326 ** | −0.364 ** | −0.176 * | −0.034 | 0.315 ** | |
Pasty | 0.361 ** | 0.622 ** | 0.176 * | −0.433 ** | −0.621 ** | |
Buttery | 0.468 ** | 0.769 ** | 0.339 ** | −0.470 ** | −0.769 ** | |
Overall | Global appreciation | −0.001 | −0.140 | −0.091 | 0.104 | 0.170 * |
Intent of purchase | 0.039 | −0.143 | −0.086 | 0.115 | 0.174 * |
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P. Carvalho, G.; Santos, R.; Fino, A.; Ferreira, P.; M. Rodrigues, F.; Dias, J. Evolution during Three Ripening Stages of Évora Cheese. Foods 2020, 9, 1140. https://0-doi-org.brum.beds.ac.uk/10.3390/foods9091140
P. Carvalho G, Santos R, Fino A, Ferreira P, M. Rodrigues F, Dias J. Evolution during Three Ripening Stages of Évora Cheese. Foods. 2020; 9(9):1140. https://0-doi-org.brum.beds.ac.uk/10.3390/foods9091140
Chicago/Turabian StyleP. Carvalho, Graça, Rute Santos, Anabela Fino, Paulo Ferreira, Francisco M. Rodrigues, and João Dias. 2020. "Evolution during Three Ripening Stages of Évora Cheese" Foods 9, no. 9: 1140. https://0-doi-org.brum.beds.ac.uk/10.3390/foods9091140