RELEVANCE OF A MODELLING APPROACH TO MONITOR THE SENSORY ATTRIBUTES OF BLUE CHEESES DURING RIPENING
Résumé
Fourme d’Ambert is a French PDO Blue Cheese made from cow’s milk. These cheeses are generally characterized by typical sensory properties such as a “marbled with blue-green veins” appearance and characteristic flavors such as “mouldy aroma, salty and bitter tastes”. These sensory properties are the result of changes in biochemical parameters during ripening. In order to better control and monitor the quality of the sensory properties of their products, cheese companies are keen to identify the main biochemical parameters that could contribute to these changes in sensory properties. By adopting an original multi-criteria approach, the objective of this study is to rely on a modelling approach to identify significant associations between early biochemical markers and the final sensory attributes of Fourme d’Ambert cheeses
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