96 Parmigiano Reggiano samples were analyzed by sensory analysis through a ring test between four laboratories with skills in analysis of hard cheeses. Aim of this project was on one hand the determination of the important sensory descriptors able to get an exhaustive description of this product and on the other hand the determination of its sensory profile. The study offers a simple and suitable analytical method for the analysis of one of the most imitated products over the world, the Parmigiano Reggiano cheese. The proposed analytical method allows the comparison between the results obtained by all the dedicated laboratories.
Scheda sensoriale per il Parmigiano-Reggiano: Scelta dei descrittori e messa a punto del profilo
GIUSSANI, BARBARA;
2010-01-01
Abstract
96 Parmigiano Reggiano samples were analyzed by sensory analysis through a ring test between four laboratories with skills in analysis of hard cheeses. Aim of this project was on one hand the determination of the important sensory descriptors able to get an exhaustive description of this product and on the other hand the determination of its sensory profile. The study offers a simple and suitable analytical method for the analysis of one of the most imitated products over the world, the Parmigiano Reggiano cheese. The proposed analytical method allows the comparison between the results obtained by all the dedicated laboratories.
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