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1.	Niimi, Jun, et al. (författare) Influence of cross-modal sensory interactions on cheese flavour intensity and character 2015 Ingår i: ACS Symp. Ser.. - Washington, DC : American Chemical Society. - 9780841230699 ; , s. 15-25 Konferensbidrag (refereegranskat)abstract Cross-modal sensory interactions between cheese aroma and taste, and their effect on cheese flavour intensity and difference in flavour character, were determined. NaCl, lactic acid, and aroma were varied at three different levels in combination, according to a 33 full factorial design. The change in cheese flavour intensity and difference in flavour character were measured relative to a reference using a panel (n=9). Model solutions were delivered by the simultaneous gustometer olfactometer. Increasing levels of NaCl, lactic acid, or aroma significantly (p<0.001) enhanced cheese flavour intensity. A significant interaction between NaCl and lactic acid levels with respect to cheese flavour intensity was detected, indicating that cross-modal sensory interactions were not linear. Flavour character also significantly (p<0.001) changed in that raising levels of NaCl decreased the difference in flavour character from the reference, while that of lactic acid or aroma increased the difference

Niimi, Jun, et al. (författare)
Influence of cross-modal sensory interactions on cheese flavour intensity and character
2015
Ingår i: ACS Symp. Ser.. - Washington, DC : American Chemical Society. - 9780841230699 ; , s. 15-25
Konferensbidrag (refereegranskat)abstract
- Cross-modal sensory interactions between cheese aroma and taste, and their effect on cheese flavour intensity and difference in flavour character, were determined. NaCl, lactic acid, and aroma were varied at three different levels in combination, according to a 33 full factorial design. The change in cheese flavour intensity and difference in flavour character were measured relative to a reference using a panel (n=9). Model solutions were delivered by the simultaneous gustometer olfactometer. Increasing levels of NaCl, lactic acid, or aroma significantly (p<0.001) enhanced cheese flavour intensity. A significant interaction between NaCl and lactic acid levels with respect to cheese flavour intensity was detected, indicating that cross-modal sensory interactions were not linear. Flavour character also significantly (p<0.001) changed in that raising levels of NaCl decreased the difference in flavour character from the reference, while that of lactic acid or aroma increased the difference

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