Guichard Elisabeth, Thomas-Danguin Thierry, Buchin Solange, Perret Bruno, Guillemin Hervé, Pénicaud Caroline, Salles Christian
Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France.
URTAL, INRAE, 39800 Poligny, France.
Data Brief. 2021 Mar 31;36:106971. doi: 10.1016/j.dib.2021.106971. eCollection 2021 Jun.
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.
本文展示了从BaGaTel数据库中提取的模型奶酪数据。这些数据来自6个不同的研究项目，在这些项目中收集了关于成分、流变学和感官特性的数据。描述了68种不同样品的制作过程。对于每种模型奶酪，都有关于最终成分（脂质、蛋白质、水、钠）、流变学特性（单轴压缩）、感官剖面分析（质地、味道、香气）的数据，并且对于一些奶酪还测量了咀嚼活性和体内钠释放量。详细介绍了所使用的材料和方法。绘制了每个变量和每个项目数值表示的散点图。给出了特定数据子集变量之间的皮尔逊相关性。该数据集托管在一个开放获取的数据存储库中。这个数据集将允许比较脂质、蛋白质、水和盐含量不同的奶酪的感官特性，并且可用于重新配制低盐低脂奶酪，以遵循与食品相关的健康建议，同时满足良好的感官品质。
