Correlation between sensory and instrumental measurements of saltiness in Queso Molido Narinense

Juan Sebastián Ramírez-Navas; Víctor Alexander Aristizabal-Ferreira; Jessica Aguirre-Londoño; Sandra Patricia Castro-Narváez

doi:10.17533/udea.redin.20200580

Correlation between sensory and instrumental measurements of saltiness in Queso Molido Narinense

Título traducido de la contribución: Correlación entre la medida sensorial e instrumental de salinidad en Queso Molido Nariñense

Juan Sebastián Ramírez-Navas
, Víctor Alexander Aristizabal-Ferreira
, Jessica Aguirre-Londoño
, Sandra Patricia Castro-Narváez

Producción: Contribución a una revista › Artículo › revisión exhaustiva

1 Cita (Scopus)

Resumen

Se realizó un estudio sensorial de Queso Molido Nariñense. Se emplearon muestras elaboradas con diferentes concentraciones de NaCl (C1 = 0,62%, C2 = 0,87%, C3 = 1,05%, C4 = 1,74%, C5 = 2,71%, y C6 = 5,34%) para determinar la concentración preferida por los consumidores. Se observó que la muestra C4 tuvo el mayor grado de aceptación, seguida de C2, C3 y C5, mientras que C1 y C6 tuvieron la menor aceptación. Los consumidores pudieron distinguir las diferencias de sal por encima del 0,27%. De la correlación sensorial-instrumental se encontró que es posible predecir la reacción de los consumidores con respecto a su aceptabilidad y percepción. Este resultado mostró que una concentración extremadamente baja o muy alta de sal da como resultado una baja aceptación del queso por parte de los consumidores.

Título traducido de la contribución	Correlación entre la medida sensorial e instrumental de salinidad en Queso Molido Nariñense
Idioma original	Inglés
Páginas (desde-hasta)	44-51
Número de páginas	8
Publicación	Revista Facultad de Ingeniería Universidad de Antioquia
Volumen	99
DOI	https://doi.org/10.17533/udea.redin.20200580
Estado	Publicada - 2021
Publicado de forma externa	Sí

Palabras clave

cheese
sodium chloride
potentiometry
sensory evaluation
Friedman test
Wilcoxon test
sensory evaluation of food
salinity

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10.17533/udea.redin.20200580

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title = "Correlation between sensory and instrumental measurements of saltiness in Queso Molido Narinense",

abstract = "A sensory study was conducted at the Universidad Santiago de Cali with Queso Molido Nari{\~n}ense. To determine the preferred levels of concentration acceptable by consumers, samples were made with different concentrations of NaCl (C1 = 0.62\%, C2 = 0.87\%, C3 = 1.05\%, C4 = 1.74\%, C5 = 2.71\%, and C6 = 5.34\%). The results show that sample C4 had the highest degree of acceptance, followed by C2, C3, and C5, while C1 and C6 had the lowest acceptance. Consumers were able to distinguish salt differences above 0.27\%. It was possible to predict consumer reaction regarding their levels of acceptability and perception using the Sensory-Instrumental correlation. This result showed that either an extremely low or a very high level of concentration of salt in cheese could result in a low acceptance by consumers.",

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author = "Ram{\'i}rez-Navas, \{Juan Sebasti{\'a}n\} and Aristizabal-Ferreira, \{V{\'i}ctor Alexander\} and Jessica Aguirre-Londo{\~n}o and Castro-Narv{\'a}ez, \{Sandra Patricia\}",

year = "2021",

doi = "10.17533/udea.redin.20200580",

language = "English",

volume = "99",

pages = "44--51",

journal = "Revista Facultad de Ingenier{\'i}a Universidad de Antioquia",

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Correlation between sensory and instrumental measurements of saltiness in Queso Molido Narinense. / Ramírez-Navas, Juan Sebastián; Aristizabal-Ferreira, Víctor Alexander; Aguirre-Londoño, Jessica et al.
En: Revista Facultad de Ingeniería Universidad de Antioquia, Vol. 99, 2021, p. 44-51.

Producción: Contribución a una revista › Artículo › revisión exhaustiva

TY - JOUR

T1 - Correlation between sensory and instrumental measurements of saltiness in Queso Molido Narinense

AU - Ramírez-Navas, Juan Sebastián

AU - Aristizabal-Ferreira, Víctor Alexander

AU - Aguirre-Londoño, Jessica

AU - Castro-Narváez, Sandra Patricia

PY - 2021

Y1 - 2021

N2 - A sensory study was conducted at the Universidad Santiago de Cali with Queso Molido Nariñense. To determine the preferred levels of concentration acceptable by consumers, samples were made with different concentrations of NaCl (C1 = 0.62%, C2 = 0.87%, C3 = 1.05%, C4 = 1.74%, C5 = 2.71%, and C6 = 5.34%). The results show that sample C4 had the highest degree of acceptance, followed by C2, C3, and C5, while C1 and C6 had the lowest acceptance. Consumers were able to distinguish salt differences above 0.27%. It was possible to predict consumer reaction regarding their levels of acceptability and perception using the Sensory-Instrumental correlation. This result showed that either an extremely low or a very high level of concentration of salt in cheese could result in a low acceptance by consumers.

AB - A sensory study was conducted at the Universidad Santiago de Cali with Queso Molido Nariñense. To determine the preferred levels of concentration acceptable by consumers, samples were made with different concentrations of NaCl (C1 = 0.62%, C2 = 0.87%, C3 = 1.05%, C4 = 1.74%, C5 = 2.71%, and C6 = 5.34%). The results show that sample C4 had the highest degree of acceptance, followed by C2, C3, and C5, while C1 and C6 had the lowest acceptance. Consumers were able to distinguish salt differences above 0.27%. It was possible to predict consumer reaction regarding their levels of acceptability and perception using the Sensory-Instrumental correlation. This result showed that either an extremely low or a very high level of concentration of salt in cheese could result in a low acceptance by consumers.

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KW - evaluación sensorial

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KW - prueba de Wilcoxon

KW - Evaluación sensorial de alimentos

KW - Salinidad

KW - cheese

KW - sodium chloride

KW - potentiometry

KW - sensory evaluation

KW - Friedman test

KW - Wilcoxon test

KW - sensory evaluation of food

KW - salinity

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ER -

Correlation between sensory and instrumental measurements of saltiness in Queso Molido Narinense

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