Evaluation of a sensory scorecard for grated Parmigiano-Reggiano cheese

The Parmigiano-Reggiano cheese is sold more and more as grated cheese and in 2002 the official certification body of Parmigiano-Reggiano added the sensory analysis to its array of analytical tools. The scorecard is quantitative-descriptive with 21 descriptors. The scorecard has also 4 qualitative ev...

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Bibliographic Details
Published in:Italian journal of food science 2013-01, Vol.25 (1), p.23
Main Authors: Zannoni, M, Hunter, E.A
Format: Article
Language:English
Subjects:
Food adulteration and inspection
Methods
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Summary:The Parmigiano-Reggiano cheese is sold more and more as grated cheese and in 2002 the official certification body of Parmigiano-Reggiano added the sensory analysis to its array of analytical tools. The scorecard is quantitative-descriptive with 21 descriptors. The scorecard has also 4 qualitative evaluation (appearance, smell, texture, and taste) for the compliance with the regulations. The scorecard was evaluated tasting twice 24 samples of grated Parmigiano-Reggiano. Analysis of variance showed that all the descriptors discriminate well among the samples. The results measured with GPA showed a good agreement between assessors for every modality and only some problems for the "odour". --Keywords: Cheese, Parmigiano-Reggiano, quality control, sensory analysis--
ISSN:1120-1770
2239-5687