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

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.

Food safety and food quality. Proceedings of the scientific papers

“…Na druhej strane, e-oko IRIS ponúka farebné spektrum vzorky aj s percentuálnym zastúpením jednotlivých farebných odtieňov. V predchádzajúcich štúdiách sme sa venovali hodnoteniu farebných zmien v údených a neúdených slovenských parených syroch vplyvom skladovania alebo mesiaca výroby (Hynšt et al, 2019;Štefániková et al, 2019a,b;Štefániková et al, 2020) a potvrdili sme vhodnosť e-oka IRIS na hodnotenie kvality vybraných produktov. V ďalšej štúdii boli sledované farebné zmeny, ako aj zmeny v tvare produktu, ktoré boli hodnotené pomocou e-oka IRIS ako kvalitatívne parametre pri optimalizácii prídavku mikroprášku z hroznových jadier do pšeničného chleba (Valková et al, 2020).…”

Recent Applications of Potentiometric Electronic Tongue and Electronic Nose in Sensory Evaluation

“…Then, the e-nose will be applicable to predict the sensory profiles of unknown samples using PLS models built in the Alpha MOS software. Another study ( Štefániková et al, 2020 ) also used the ultra-fast gas chromatography e-nose (Heracles II) to compare the e-nose system with consumer acceptance to evaluate the quality of parenica cheese (a traditional Slovak steamed cheese). The authors used 192 cheese samples to evaluate the sensory characteristics using the e-nose.…”

The aromachology and possibilities of its application in a selected business entity

“…Olfactory marketing (smell marketing) is increasingly getting into the practice of companies that want to improve their economic situation through research and the use of aromas [27]. The aroma should be selected and applied in a way that corresponds and perfectly adapts to the environment and context (Naščáková and Danková, 2017) The last question in the interviewed part of the questionnaire was the same as we used in the first questionnaire, and it was also an open question where the respondents had to express themselves briefly.…”