Abstract
Relationships between sensory and instrumental measurements of cheese texture have been explored through an interlaboratory experiment in the framework of a European FLAIR pro- gramme (SENS, Concerted Action no. 2, contract AG RF 025). Ten very different samples of each of the two cheese varieties, Appenzeller, a Swiss serni-hard cheese, and Parmigiano Reggiano, an Ita- lian very hard cheese, were analysed using biochemicaI, rheological and sensory methods. The rela- tional study is one of the first using hannonised methods. Results have shown thar sensory data can be related to instrumental data. Partialleast square regression appears use fui to relate sensory texturai properties from instrumental data. The approach is recommended for similar investigations of other cheese varieties. © Inra!EIsevier, Paris.
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