| 1. |
- Niimi, Jun, et al.
(författare)
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Aroma-taste interactions between a model cheese aroma and five basic tastes in solution
- 2014
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Ingår i: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 31:1
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Tidskriftsartikel (refereegranskat)abstract
- The flavour perception of cheese results from complex sensory interactions between tastes and aromas. Using a model cheese solution, this study investigated perceived interactions between each of five basic tastes and a cheese aroma mixture containing ten volatile compounds commonly found in cheese. The five tastes - sucrose (sweetness), sodium chloride (NaCl) (saltiness), monosodium glutamate (MSG) (umami), lactic acid (sourness), and caffeine (bitterness) - were individually mixed with cheese aroma in water using a 5 taste level (0.2 log series) by 3 aroma level (0.5 log series) design. Aroma controls with no added taste were also included. This resulted in 18 samples for each single taste-aroma combination. An additional 18 samples were produced using a mixture of all 5 tastes with the 3 aroma levels. A panel of trained assessors (n=10) evaluated cheese flavour intensity and taste intensity using 100 point line scales. Evaluation was carried out in duplicate, with samples grouped by taste type; 1 evaluation session per taste per replicate. Within type, order of presentation was balanced, and taste type order was randomised between replicates. Cheese flavour intensity was enhanced by sucrose and NaCl, while being suppressed by lactic acid. NaCl enhanced cheese flavour intensity the most at high aroma level, while lactic acid suppressed the most at low aroma level. When MSG level was increased, cheese flavour intensity was enhanced at both low and medium aroma levels, but was suppressed at the high aroma level. The greatest enhancement of cheese flavour intensity was found with the mixture of 5 tastes. Aroma significantly enhanced umami and bitterness, but did not enhance sweetness, saltiness, or sourness. This study showed that the perceived interaction between taste and cheese aroma depended on taste type and on the concentration levels of both taste type and aroma. The mixture of tastes was more effective at enhancing cheese flavour intensity than single tastes. This study provides knowledge that will underpin further study of taste-aroma interactions in a model cheese that aims to optimise cheese flavour intensity and character.
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| 2. |
- Niimi, Jun, et al.
(författare)
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Cheddar cheese taste can be reconstructed in solution using basic tastes
- 2014
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Ingår i: International Dairy Journal. - : Elsevier BV. - 0958-6946 .- 1879-0143. ; 34:1, s. 116-124
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Tidskriftsartikel (refereegranskat)abstract
- The taste of cheese contributes to flavour character directly and by cross-modal interactions with aroma. However, the relative contribution of specific tastes, i.e., sweet, salt, umami, sour, and bitter, is not well understood. Twelve cheeses were profiled by a trained sensory panel and the five tastes shown to significantly differ in intensity. Sucrose, NaCl, monosodium glutamate, lactic acid, and caffeine were mixed in water and adjusted using a 25-1 fractional factorial design (FFD) to reconstruct cheese taste; the optimised construct was compared with a Cheddar cheese to measure similarity for each taste type. The FFD provided knowledge of taste-taste interactions and aided the reconstruction of the taste profile of Cheddar cheese in solution. The reconstructed cheese solution did not significantly differ in overall intensity, saltiness, sourness, umami, and bitterness from the Cheddar cheese based on chi-squared tests. Sweetness was a difficult attribute to adjust due to its relatively low intensity.
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| 3. |
- Niimi, Jun, et al.
(författare)
-
Cross-modal interaction between cheese taste and aroma
- 2014
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Ingår i: International Dairy Journal. - : Elsevier Ltd. - 0958-6946 .- 1879-0143. ; 39:2, s. 222-228
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Tidskriftsartikel (refereegranskat)abstract
- 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.
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