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

Author

Listed:
  • 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
    Department of Chemistry, Faculty of Biotechnology and Food Sciences, 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
    Department of Bioenergy and Food Technology, Faculty of Biology and Agriculture, University of Rzeszow, Rzeszow, Poland)

  • 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)

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.

Suggested Citation

  • Jana Štefániková & Patrícia Martišová & Július Árvay & Ervín Jankura & Miroslava Kačániová & Jana Gálová & Vladimír Vietoris, 2020. "Comparison of electronic systems with sensory analysis for the quality evaluation of parenica cheese," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 38(5), pages 273-279.
    • Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:5:id:42-2020-cjfs
    DOI: 10.17221/42/2020-CJFS
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