Comparison of electronic systems with sensory analysis for the quality evaluation of parenica cheese

Jana Štefániková, Patrícia Martišová, Július Árvay, Ervín Jankura, Miroslava Kačániová, Jana Gálová and Vladimír Vietoris
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Jana Štefániková: AgroBioTech Research Centre, Slovak University of Agriculture, Nitra, Slovakia
Patrícia Martišová: Department of Technology and Quality of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia
Július Árvay: AgroBioTech Research Centre, Slovak University of Agriculture, Nitra, Slovakia
Ervín Jankura: National Agricultural and Food Centre, Food Research Institute, Lužianky, Slovakia
Miroslava Kačániová: Department of Fruit Sciences, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Nitra, Slovakia
Jana Gálová: Center for Research and Educational Projects, Faculty of Economics and Management, Slovak University of Agriculture, Nitra, Slovakia
Vladimír Vietoris: Department of Technology and Quality of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia

Czech Journal of Food Sciences, 2020, vol. 38, issue 5, 273-279

Abstract: The applicability of electronic systems for the quality evaluation of parenica cheese was investigated in fresh smoked and unsmoked cheeses and after seven days of storage. These data were then compared with sensory evaluation results. Fresh samples had stable colour profiles determined by the electronic eye, while the differences in brown colour intensity were confirmed by sensory evaluation. A significant difference in the aroma profiles of samples was recorded by the electronic nose in samples produced in February, April, December (unsmoked cheese) and September (smoked cheese). Based on sensory analysis results using the Wilcoxon nonparametric test, a significant difference was confirmed in February (smoked cheese) and March (unsmoked cheese), when stored cheese had a stronger aroma than fresh cheese (P < 0.05). The suitability of electronic nose and electronic eye for monitoring of parenica cheese quality was confirmed.

Keywords: aroma compounds; colour stability; Slovakia; tasting; unripened steamed cow's milk cheese (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:38:y:2020:i:5:id:42-2020-cjfs

DOI: 10.17221/42/2020-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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