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Regression analysis applied to evaluation of aroma and flavour of Bulgarian sour milk

✍ Scribed by Gyosheva, B.

Publisher: John Wiley and Sons
Year: 1985
Tongue: English
Weight: 365 KB
Volume: 29
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19850290214

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✦ Synopsis

B. GYOSHEVA

This investigation was carried out with the purpose of creating an objective criterion for evaluation of the aroma and flavour of Bulgarian sour milk (BSM) by mathematical and statistical elaboration of data obtained by chemical, gas chromatographical and bacteriological analysis of the product and thus complementing the sensory evaluation. Regression analysis was applied for the elaboration of data obtained by the analysis of 135 BSM samples, whereupon models were postulated for establishing a, relationship between analysis data and sensory evaluation.

The results of the performed tests on the adequacy of the models indicated that BSM aroma and flavour can be regarded to a great extent as a function of the total effect of the volatile aroma compounds, titratable acidity, and the ratio of S. thermophilus and L. bulgaricus.-

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