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Cross-modal interac...
Cross-modal interaction between cheese taste and aroma
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- Niimi, Jun (författare)
- University of Otago, New Zealand; CSIRO, Australia
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Eddy, A. I. (författare)
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Overington, A. R. (författare)
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Silcock, P. (författare)
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Bremer, P. J. (författare)
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Delahunty, C. M. (författare)
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(creator_code:org_t)
- Elsevier Ltd, 2014
- 2014
- Engelska.
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Ingår i: International Dairy Journal. - : Elsevier Ltd. - 0958-6946 .- 1879-0143. ; 39:2, s. 222-228
- Relaterad länk:
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https://urn.kb.se/re...
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https://doi.org/10.1...
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Abstract
Ämnesord
Stäng
- The relative contributions of taste and aroma to the perception of cheese flavour intensity were investigated using a simultaneous gustometer olfactometer. Within a mixture of five tastes and a multicomponent aroma that had a mature Cheddar cheese character, the levels of NaCl, monosodium glutamate (MSG), lactic acid, and aroma were varied according to a 24 full factorial design, all with appropriate controls. NaCl, lactic acid, and aroma significantly contributed to cheese flavour intensity while MSG did not. The contribution of NaCl, lactic acid, and aroma revealed their potential to enhance cheese flavour intensity. These variables were able to compensate each other towards cheese flavour intensity. Changing the levels of taste and aroma together influenced the cheese flavour intensity greater than changing the levels of a single taste or aroma only. Variation in tastant concentration had a larger effect on cheese flavour intensity than did aroma.
Ämnesord
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Nyckelord
- Lactic acid
- Odors
- Sodium chloride
- Cheddar cheese
- Cross-modal interaction
- Full factorial design
- Monosodium glutamate
- Multicomponents
- Relative contribution
- Dairies
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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