Abstract
Promising development and expansion in the market of cham-cham, a traditional Indian dairy product is expected in the coming future with the organized production of this milk product by some large dairies. The objective of this study was to document the extent of variation in sensory properties of market samples of cham-cham collected from four different locations known for their excellence in cham-cham production and to find out the attributes that govern much of variation in sensory scores of this product using quantitative descriptive analysis (QDA) and principal component analysis (PCA). QDA revealed significant (p < 0.05) difference in sensory attributes of cham-cham among the market samples. PCA identified four significant principal components that accounted for 72.4 % of the variation in the sensory data. Factor scores of each of the four principal components which primarily correspond to sweetness/shape/dryness of interior, surface appearance/surface dryness, rancid and firmness attributes specify the location of each market sample along each of the axes in 3-D graphs. These findings demonstrate the utility of quantitative descriptive analysis for identifying and measuring attributes of cham-cham that contribute most to its sensory acceptability.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Adhikari AK, Mathur ON, Patil GR (1992) Micro-and macro-structure of cow, buffalo and mixed milk rasogolla: a comparative scanning electron and light microscope study. Lait 72:475–489
Aneja RP, Mathur BN, Chandan RC, Banerjee AK (2002) Technology of Indian milk products P.R. Gupta (Ed.), Dairy India yearbook, pp. 3–33 New Delhi, India, pp. 99–132
Chapman KW, Lawless HT, Boor KJ (2001) Quantitative descriptive analysis and principal component analysis for sensory characterization of ultrapasteurized milk. J Dairy Sci 84:12–20
Chawla R, Patil GR, Singh AK (2014) Sensory characterization of doda burfi (Indian milk cake) using Principal Component Analysis. J Food Sci Technol. doi:10.1007/s13197-011-0524-8
Coxon APM (1982) Three-way and further extensions of the basic model. In: The Users Guide to Multidimensional Scaling. Heinemann Educational Books, London, pp. 186–241
Desai NT, Shepard L, Drake MA (2013) Sensory properties and drivers of liking for Greek yogurts. J Dairy Sci 96:7454–7466
Drake MA, Jones VS, Russell T, Harding R, Gerard PD (2007) Comparison of lexicons for descriptive analysis of whey and soy proteins in New Zealand and the USA. J Sens Stud 22:433–452
Ghosh D, Chattopadhyay P (2010) Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products. J Food Sci Technol. doi:10.1007/s13197-011-0280-9
Jolliffe I (2005) In: Principal component analysis. John Wiley & Sons, Ltd, pp. 78–110
Kaaki D, Kebbe OB, Najm NE, Olabi A (2012) Preference mapping of commercial Labneh (strained yogurt) products in the Lebanese market. J Dairy Sci 95:521–532
Keast RSJ, Lau JJ (2006) Culture-specific variation in the flavour profile of Soymilks. J Food Sci 71:S567–S572
Lawless HT, Heymann H (1998) In: Sensory Evaluation of Food: Principles and Practices. Chapman & Hall, New York, NY, pp. 585–608
Martinez ME, Marshall JR, Sechrest L (1998) Invited Commentary: factor analysis and the search for objectivity. Am J Epidemiol 148:17–19
Massart DL, Vandeginste BGM, Deming SN, Michotte Y, Kaufman L (1988) Principal components and factor analysis. In: Chemometrics: A Textbook. Elsevier, Amsterdam, pp. 339–369
Murray JM, Delahunty CM, Baxter IA (2001) Descriptive sensory analysis: past, present and future. Food Res Int 34:461–471
Patil GR (2002) Present status of traditional dairy products. Indian Dairyman 54:35–46
Stone H, Sidel JL (1998) Quantitative descriptive analysis: developments, applications and the future. Food Technol 52:48–52
Thompson JL, Drake MA, Lopetcharat K, Yates MD (2004) Preference mapping of commercial chocolate milks. J Food Sci 69:S406–S413
Young ND, Drake M, Lopetcharat K, McDaniel MR (2004) Preference mapping of Cheddar cheese with varying maturity levels. J Dairy Sci 87:11–19
Acknowledgments
Grateful acknowledgement to the Director, National Dairy Research Institute for providing economic assistance in the form of institutional fellowship constituted by Indian Council of Agricultural Research, New Delhi and other infrastructural amenities for conducting the presented research work.
Author information
Authors and Affiliations
Corresponding author
Additional information
Research Highlights
• A traditional Indian dairy product cham-cham was collected from four different locations for sensory quality characterization.
• Quantitative descriptive analysis employed for sensory evaluation of cham-cham.
• Principal component analysis employed for statistical analysis of sensory data.
• PCA identified four significant principal components that accounted for 72.4 % of the variation in the sensory data.
• Overall acceptability of all samples varied significantly.
Rights and permissions
About this article
Cite this article
Puri, R., Khamrui, K., Khetra, Y. et al. Quantitative descriptive analysis and principal component analysis for sensory characterization of Indian milk product cham-cham . J Food Sci Technol 53, 1238–1246 (2016). https://doi.org/10.1007/s13197-015-2089-4
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-015-2089-4