Performance Comparison among Trained Judges and Panels for the Evaluation of “Cuajada” Type Fresh Cheese in Two Regions from Oaxaca in México

作     者：Lorena Guadalupe Ramón Canul Emmanuel de Jesús Ramírez Rivera Rodrigo Santiago Cabrera Fátima Karina Delgado Vidal José Manuel Juárez Barrientos María Hernández Cervantes Juliana López Velázquez Tania Gómez Alvarado 

作者机构：Licenciatura en Nutricion Universidad de la Sierra Sur Miahuatlan de Porfirio Diaz Instituto de Industrias Universidad del Mar Campus Puerto Angel Ingenieria en Industrias Alimentarias Instituto Tecnologico de Comitancillo 

出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)

年 卷 期：2011年第2卷第10期

页      面：1166-1179页

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

主　　题：AFM ANOVA Cuajada Type Fresh Cheese PCA Training Panelists 

摘      要：Four “cuajada type fresh cheeses were evaluated by two trained panels in different regions from Oaxaca in Mexico (Instituto Tecnológico de Comitancillo (ITC) and Universidad del Mar (UMAR)). Each panel was integrated by six judges. Analysis of variance (ANOVA) in conjunction with principal component analysis (PCA) and the Rv coefficient were used to identify similarities and consensus among trained judges and panels. The ANOVA results revealed that the judges from ITC performed significantly better (P 0.05) in discrimination and repetitivity, while both panels showed a similar effect in discrimination. The PCA determined some similarities in the position of cheeses in the sensory space, while Rv revealed that judges and panels were consensual. In conclusion, statistical resources determined that both panels were discriminating and that similarities in the positioning of cheeses in the sensory space were found.