| 1. |
- Niimi, Jun, et al.
(författare)
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Influence of cross-modal sensory interactions on cheese flavour intensity and character
- 2015
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Ingår i: ACS Symp. Ser.. - Washington, DC : American Chemical Society. - 9780841230699 ; , s. 15-25
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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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| 2. |
- Niimi, Jun, et al.
(författare)
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Sensory Interactions between Cheese Aroma and Taste
- 2015
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Ingår i: Journal of sensory studies. - : Blackwell Publishing Ltd. - 0887-8250 .- 1745-459X. ; 30:3, s. 247-257
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Tidskriftsartikel (refereegranskat)abstract
- Cross-modal interactions between cheese aroma and cheese taste, and between aroma were investigated. Aroma was varied by four mixture types and three concentrations, all with a background cheese taste, with four aroma only controls. All cheese aroma samples were produced using 10 aroma compounds commonly found in cheese but at varying individual concentrations of compound. A panel of assessors (n=8) evaluated in triplicate the intensities of four flavor attributes; overall intensity of cheese, fruity cheese, blue cheese, and buttery cheese. The flavor attributes that corresponded to the aroma compound mixtures were perceived highest in intensity; blue cheese flavor (from additional methyl ketones: 2-butanone, 2-heptanone, and 2-nonanone), fruity cheese flavor (from additional esters: ethyl butanoate and ethyl hexanoate) or buttery cheese flavor (from additional diacetyl). An increase in select aroma compound concentrations from the base aroma mixture revealed the effect of aroma mixture interactions on flavor perception. Overall intensity of cheese was significantly suppressed by esters (P<0.01) and diacetyl (P<0.01), while it was unchanged by methyl ketones. Removing taste from the mixture significantly reduced all flavor attribute intensities regardless of cheese aroma character. Changing the aroma character gave different variants of cheese flavor but did not enhance overall intensity of cheese.
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