Sensory Interactions between Cheese Aroma and Taste

• 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.

Ämnesord

LANTBRUKSVETENSKAPER  -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)

AGRICULTURAL SCIENCES  -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)

Nyckelord

Esters

Ketones

Mixtures

Odors

2-butanone

Aroma compounds

Cross-modal interaction

Ethyl butanoate

Ethyl hexanoate

Flavor perceptions

Methyl ketones

Sensory interactions

Flavor compounds

Publikations- och innehållstyp

ref (ämneskategori)

art (ämneskategori)