Sensometric calibration of sensory characteristics of commercially available milk products with instrumental data

Abstract

Seven brands of commercial milk and related products that are available in the Japanese market were investigated. Quantitative descriptive analysis was used to describe 12 sensory properties of the samples, and the position of each sample was displayed by principal component analysis. The sensory descriptors of the samples were correlated with various analytical data by partial least squares regression analysis. Aroma descriptors were correlated with the headspace gas chromatography-mass spectrometry profile. Descriptors of flavor, mouthfeel, and aftertaste were correlated with the results of the physicochemical analysis. Many of the volatile compounds that contributed to aroma attributes, according to the partial least squares loading plot, were in agreement with the influence of volatile compounds shown by previous studies. Lactulose and furosine, as indicators of heating, and viscosity were parameters that influenced flavor, mouthfeel, and aftertaste. In addition, overall aftertaste was significantly related to fat content.