Cross-modal taste and aroma interactions: Cheese flavour perception and changes in flavour character in multicomponent mixtures

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Niimi, JunUniversity of Otago, New Zealand (författare)

Cross-modal taste and aroma interactions : Cheese flavour perception and changes in flavour character in multicomponent mixtures

Artikel/kapitelEngelska2016

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Elsevier Ltd,2016
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Nummerbeteckningar

LIBRIS-ID:oai:DiVA.org:ri-56374
https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-56374URI
https://doi.org/10.1016/j.foodqual.2015.08.011DOI

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Språk:engelska
Sammanfattning på:engelska

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Funding details: Foundation for Research, Science and Technology, FRST; Funding details: Fonterra Co-Operative Group, Fonterra; Funding details: Ministry of Business, Innovation and Employment, MBIE; Funding details: Ministry for Business Innovation and Employment, MBIE; Funding text 1: This project was funded by Fonterra Co-operative Group Ltd and the Foundation for Research, Science and Technology (New Zealand) (currently Ministry of Business, Innovation, and Employment (MBIE)). Authors greatly appreciate Givaudan for the donation of pure food grade aroma compounds.
The effect of cross-modal sensory interactions between cheese aroma and cheese taste on both cheese flavour intensity and cheese flavour character were investigated. Cheese aroma consisted of a mixture of ten aroma compounds, whilst cheese taste was constructed with the five basic tastes in water solution. Interactions were investigated using a combination of a high resolution design (HRD) and central composite design (CCD). The HRD was 2 aroma×5 NaCl×5 lactic acid levels. The CCD was constructed based on a 23 factorial design that covered the HRD space. Both HRD and CCD gave a total of 57 samples. A panel of experienced assessors (n=8-10) evaluated cheese flavour intensity relative to reference. In addition, samples were sorted based on similarity of flavour character. Fourteen samples were selected for free choice profiling and analysed using generalised procrustes analysis (GPA). Cheese flavour intensity was non-linear and dependent on both taste level and aroma level. The status of flavour character being cheese-like was dependent on taste levels, where either NaCl or lactic acid at a high or low level altered the flavour character to being atypical of cheese. A cheese-like flavour character was maintained across a wide range of NaCl concentrations, but only across a narrow range of lactic acid concentrations. Aroma level changed the character of cheese flavour. Overall, the balance in concentration of both tastes and aroma levels was important in maintaining cheese flavour character as cheese flavour intensity was modified.

Ämnesord och genrebeteckningar

LANTBRUKSVETENSKAPER Lantbruksvetenskap, skogsbruk och fiske Livsmedelsvetenskap hsv//swe
AGRICULTURAL SCIENCES Agriculture, Forestry and Fisheries Food Science hsv//eng
Aroma-taste
Cheese flavour character
Cheese flavour intensity
Cross-modal
Interactions

Biuppslag (personer, institutioner, konferenser, titlar ...)

Overington, A. R. (författare)
Silcock, P. (författare)
Bremer, P. J. (författare)
Delahunty, C. M. (författare)
University of Otago, New Zealand (creator_code:org_t)

Sammanhörande titlar

Ingår i:Food Quality and Preference: Elsevier Ltd48, s. 70-800950-32931873-6343

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Food Quality and Preference (Sök värdpublikationen i LIBRIS)

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Av författaren/redakt...: Niimi, Jun; Overington, A. R ...; Silcock, P.; Bremer, P. J.; Delahunty, C. M.

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