Article: Evaluating Mid-infrared Spectroscopy as a New Technique for Predicting Sensory Texture Attributes of Processed Cheese

ABSTRACT

The objective of this study was to investigate the potential application of mid-infrared spectroscopy for determination of selected sensory attributes in a range of experimentally manufactured processed cheese samples. This study also evaluates mid-infrared spectroscopy against other recently proposed techniques for predicting sensory texture attributes. Processed cheeses (n = 32) of varying compositions were manufactured on a pilot scale. After 2 and 4 wk of storage at 4°C, midinfrared spectra (640 to 4,000 cm^sup -1^) were recorded and samples were scored on a scale of O to 100 for 9 attributes using descriptive sensory analysis. Models were developed by partial least squares ...

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