Performance Comparison among Trained Judges and Panels for the Evaluation of “Cuajada” Type Fresh Cheese in Two Regions from Oaxaca in México — Oak Academic Publishing
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Performance Comparison among Trained Judges and Panels for the Evaluation of “Cuajada” Type Fresh Cheese in Two Regions from Oaxaca in México
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.
KeywordsAFMANOVACuajada Type Fresh CheesePCATrainingPanelists
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