Prediction of Instrumental and Sensory Textural Characteristics of Mahon Cheese From Ultrasonic Measurements

Ultrasonic velocity was related to sensory and instrumental texture measurements. A semi‐logarithmic model (Weber‐Fechner) was used to relate the sensory and instrumental texture measurements. The ultrasonic velocity ranged from 1650 to 1723 m/s for the softest and hardest cheese, respectively. As expected from theoretical equations, the ultrasonic velocity was related to the square root of the instrumental measurements. The deformability modulus (r2=0.93) and the slope in puncture (r2=0.85) were the most closely related parameters. A model developed from the relationship between sensory and instrumental texture and the relationship between ultrasonic velocity and instrumental texture, was used to relate velocity to sensory measurements. Elasticity (r2= 0.84) and firmness (r2= 0.81) were the sensory attributes which best correlated with ultrasonic velocity. From the obtained results, it was concluded that ultrasonic velocity measurements could be used to assess instrumental and sensory properties of Mahon cheese texture nondestructively, and therefore could be used for grading purposes.