Five types of aged Cheddar cheese were analyzed by texture analyzer and the correlations between instrumental results and sensory evaluation scores were calculated. Then, stepwise regression model was built to find the relationships. Except for the smoothness, the sensory data of the five aged Cheddar cheeses was dignifa-cantly different (P<0.01). The texture results showed the chewdown degree of sample 2 was lower than those of other samples(P<0.01), and the hardness, cohesiveness and springiness show significant differences between 5 groups (P<0.05). Correlation analysis indicated that there were widespread correlation among sensory attributes and instrumental parameters.The stepwise regression model showed that the total score of sensory evaluation could be replaced by hardness and springiness.%用质构仪测定5种不同品牌的陈年契达干酪的质构指标，分析质构指标与感官指标之间的相关关系，建立了质构与感官指标的逐步回归模型。结果显示，除了滑腻感之外，契达干酪的其余5项感官评价指标组间有极显著差异（P<0.01）；质构检测显示：5种契达干酪的咀嚼度组间呈极显著差异（P<0.01），硬度、凝聚性和弹性组间呈显著差异（P<0.05）。契达干酪的质构测定结果与感官评价结果之间具有一定相关性。逐步回归分析显示，可以仅使用硬度和弹性这两个质构测量值代替感官评价。
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