The relationship between sensory properties and quality of Italian DOP cheeses is reviewed. Aspects to be taken into consideration in assessing this relationship, especially from the viewpoint of ensuring retention of specific characteristics, are illustrated by reference to individual cheese varieties, e.g. the relationship between glutamic acid content and ripening coefficient in Montasio cheese. It is emphasized that, to ensure validity of results, sensory analysis needs to be as objective as possible and based on properties which will permit a typical sensory profile to be derived.
L’analisi sensoriale come parametro di qualità nelle produzioni casearie DOP
CORRADINI, Cesare;INNOCENTE, Nadia
1998-01-01
Abstract
The relationship between sensory properties and quality of Italian DOP cheeses is reviewed. Aspects to be taken into consideration in assessing this relationship, especially from the viewpoint of ensuring retention of specific characteristics, are illustrated by reference to individual cheese varieties, e.g. the relationship between glutamic acid content and ripening coefficient in Montasio cheese. It is emphasized that, to ensure validity of results, sensory analysis needs to be as objective as possible and based on properties which will permit a typical sensory profile to be derived.File in questo prodotto:
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