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G. Blancher, S. Chollet, R. Kesteloot, D. Nguyen-Hoang, G. Cuvelier and J. Sieffermann, “French and Vietnamese: How Do They Describe Texture Characteristics of the Same Food? A Case Study with Jellies,” Journal of Food Quality and Preference, Vol.18, No. 3, 2007, pp.560-575. doi:10.1016/j.foodqual.2006.07.006

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• TITLE: Performance Comparison among Trained Judges and Panels for the Evaluation of “Cuajada” Type Fresh Cheese in Two Regions from Oaxaca in México

  AUTHORS: Lorena Guadalupe Ramón Canul, Emmanuel de Jesús Ramírez Rivera, Rodrigo Santiago Cabrera, Fátima Karina Delgado Vidal, José Manuel Juárez Barrientos, María Hernández Cervantes, Juliana López Velázquez, Tania Gómez Alvarado

  KEYWORDS: AFM, ANOVA, Cuajada Type Fresh Cheese, PCA, Training, Panelists

  JOURNAL NAME: Food and Nutrition Sciences, Vol.2 No.10, December 19, 2011

  ABSTRACT: 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