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A study conducted to determine the texture of Cheddar cheese using conductivity to measure the release of salt in the mouth during chewing is given. Using this method 14 assessors who chewed the cheese were able to distinguish between the dry, coarse and the smooth, grainy cheeses. A relationship between the changes in the conductivity and the force-deformation and the composition parameters was observed. However the vegetarian cheeses were not as well defined as the other cheeses.

Free choice profiling (FCP) facilitates the study of textural alterations in hard cheese, when subjected to mastication. FCP, which collects data regarding cheese texture from consumers, employs a time-intensity methodology to analyze textural changes for a given time scale. Consumers assess cheese maturity in terms of textural characteristics.

Electromyography (EMG), quantitative descriptive parameter evaluation and Instron inconsistency measurements facilitate the segregation and identification of diverse kinds of Cheddar cheese having different textural features. The aim of these studies were to reveal the correlation between EMG variables, sensory evaluations and measurements of textural features of cheese which formed the basis of association between muscle behavior and sensory information about texture, and also between the former and textural feature measurements.

New-make malt spirits were sourced from 35 individual Scotch Whisky distilleries and their sensory characteristics rated by a trained panel using descriptive analysis. Selected samples (either high or low in perceived nutty character) were analysed using gas chromatography-olfactometry to identify regions of the resulting chromatograms, and the underlying compounds that were associated with nutty, nutty-cereal or nutty-oily characters. The concentrations of 19 'candidate' nutty compounds were subsequently analysed in all 35 spirit samples and their analytical concentrations modelled as factors against sensory panel scores for 'nutty', 'oily', 'feinty' and 'cereal' characters. The model for spirit nutty character included positive contributions from 2,5-dimethylpyrazine, 2-furanmethanol and ethyl benzoate and a negative correlation with γ-nonalactone concentration. Analysis of a spirit sample manufactured using chocolate malt, and noted for its nutty character, confirmed the likely significance of pyrazine compounds to spirit nuttiness. Furfural concentration was positively correlated with perceived cereal, oily and feinty characters. Some co-correlation was evident between the four sensory characters, which may indicate that they have similar origins. Alternatively they may not be clearly defined from one another from a sensory perspective, or there might be complex interactions with other spirit flavours that mask or enhance these four attributes in a similar way. This highlights the likely complexity of nutty (and other Maillard related) characters in malt spirit. Copyright © 2013 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]