Skip to Main content Skip to Navigation
Journal articles

Compilation of data on model cheeses composition, rheological and sensory properties, from six research projects exported from the BaGaTel database

Abstract : This paper presents data on model cheeses extracted from the BaGaTel database. The data are issued from 6 different research projects in which data on composition, rheological and sensory properties were collected. The manufacturing of the 68 different samples is described. For each model cheese, data are available on final composition (lipid, protein, water, sodium), rheological properties (uniaxial compression), sensory profile analysis (texture, taste, aroma) and for some cheeses chewing activity and in vivo sodium release were also measured. The material and methods used are detailed. Scatter plots of representation of the values for each variable and each project are plotted. Pearson correlations between variables are given for specific subsets of data. The dataset is hosted in an open access data repository. This dataset will allow a comparison of sensory properties of cheeses varying in lipid, protein water and salt content and can be used for the reformulation of cheeses made with a low salt and fat content to follow food-related health recommendations, whilst fulfilling good sensory qualities.
Complete list of metadata

https://hal.inrae.fr/hal-03197788
Contributor : Sabine Julien <>
Submitted on : Wednesday, April 14, 2021 - 11:10:20 AM
Last modification on : Tuesday, June 15, 2021 - 2:57:32 PM

Links full text

Identifiers

Citation

Elisabeth Guichard, Thierry Thomas-Danguin, Solange Buchin, Bruno Perret, Hervé Guillemin, et al.. Compilation of data on model cheeses composition, rheological and sensory properties, from six research projects exported from the BaGaTel database. Data in Brief, Elsevier, In press, pp.106971. ⟨10.1016/j.dib.2021.106971⟩. ⟨hal-03197788⟩

Share

Metrics

Record views

52