Correlation between sensory and instrumental measurements of saltiness in Queso Molido Narinense

Keywords: Cheese, Sodium chloride, Potentiometry, Sensory evaluation, Friedman test, Wilcoxon text


A sensory study was conducted at the Universidad Santiago de Cali with Queso Molido Nariñense. To determine the preferred levels of concentration acceptable by consumers, samples were made with different concentrations of NaCl (C1 = 0.62%, C2 = 0.87%, C3 = 1.05%, C4 = 1.74%, C5 = 2.71%, and C6 = 5.34%). The results show that sample C4 had the highest degree of acceptance, followed by C2, C3, and C5, while C1 and C6 had the lowest acceptance. Consumers were able to distinguish salt differences above 0.27%. It was possible to predict consumer reaction regarding their levels of acceptability and perception using the Sensory-Instrumental correlation. This result showed that either an extremely low or a very high level of concentration of salt in cheese could result in a low acceptance by consumers.

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Author Biographies

Juan Sebastián Ramírez-Navas, University of Valle

Research Group on Energy and Environment GIEMA, Chemistry Program, Faculty of Basic Sciences. Professor (HC).

Víctor Alexander Aristizabal-Ferreira, Universidad Santiago de Cali

Research Group on Energy and Environment GIEMA, Chemistry Program, Faculty of Basic Sciences.



Jessica Aguirre-Londoño, Universidad Santiago de Cali

Research Group on Energy and Environment GIEMA, Chemistry Program, Faculty of Basic Sciences.

Sandra Patricia Castro-Narváez, Universidad Santiago de Cali

Professor, Member of the Research Group on Energy and Environment GIEMA, Chemistry Program, Faculty of Basic Sciences.


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How to Cite
Ramírez-Navas J. S., Aristizabal-Ferreira V. A., Aguirre-Londoño J., & Castro-Narváez S. P. (2021). Correlation between sensory and instrumental measurements of saltiness in Queso Molido Narinense. Revista Facultad De Ingeniería Universidad De Antioquia, (99), 44-51.