The impact of flavor composition, texture, and other factors on desirability of different commercial sources of Gouda-type cheese using multivariate analyses on the basis of sensory and instrumental analyses were investigated. Volatile aroma compounds were measured using headspace solid-phase microextraction gas chromatography/mass spectrometry (GC/MS) and steam distillation extraction (SDE)-GC/MS, and fatty acid composition, low-molecular-weight compounds, including amino acids, and organic acids, as well pH, texture, and color were measured to determine their relationship with sensory perception. Orthogonal partial least squares-discriminant analysis (OPLS-DA) was performed to discriminate between 2 different ripening periods in 7 sample sets, revealing that ethanol, ethyl acetate, hexanoic acid, and octanoic acid increased with increasing sensory attribute scores for sweetness, fruity, and sulfurous. A partial least squares (PLS) regression model was constructed to predict the desirability of cheese using these parameters. We showed that texture and buttery flavors are important factors affecting the desirability of Gouda-type cheeses for Japanese consumers using these multivariate analyses.

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We investigated factors that affect the desirability of Cheddar-type cheeses among collegiate women in Japan using sensory and instrumental analyses. The sensory characteristics of seven Cheddar cheeses were analyzed, i.e., volatile composition; fatty acid composition; low molecular weight compounds including amino acids, amines, and organic acids; texture; and color. PCA models based on the sensory attributes and instrumental analyses of the cheeses demonstrated that the texture, pH, flavor intensity, and amount of amino acids in Cheddar cheeses affected their desirability. Volatile compounds detected by headspace SPME-GC/MS explained the flavor intensity, whereas those detected by SDE-GC/MS were related to a desirable aroma after eating. The descriptive sensory analysis showed that "butter" and "mango" aroma characteristics, which were related to methyl ketone and ester volatile compounds, were important factors that affected Cheddar cheese desirability. The sensory properties changed throughout ripening because of variations in these components.

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