Effects of Flavor and Texture on the Desirability of Cheddar Cheese during Ripening

Iwasawa, Ai; Suzuki-Iwashima, Ai; Iida, Fumiko; Shiota, Makoto

doi:10.3136/fstr.20.23

Cited by 14 publications

(10 citation statements)

References 15 publications

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“…Younger cheeses are characterized by cooked, milky, and whey flavors, whereas aged cheeses boast nutty, sulfur, and acidic/sour notes (Iwasawa et al, 2014). Glycolysis, proteolysis, and lipolysis during ripening break down lactose, citrate, proteins, and lipids to develop the characteristic flavors associated with Cheddar cheese, whereas fat globules may entrap flavor and taste components within the casein network, affecting the rate and amount released in the mouth during mastication (Clark et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongue

Lipkowitz

Ross

Diako

et al. 2018

Journal of Dairy Science

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The objectives of this study were to evaluate the flavor and taste attributes of full-fat Cheddar cheeses with different protein-to-fat ratios (PFR) over aging time using a descriptive sensory analysis panel and a consumer panel, and to correlate these attributes with instrumental parameters obtained by the potentiometric electronic tongue. Three Cheddar cheese formulations (PFR of 0.74, 0.85, and 1.01) were produced in triplicate and composition was verified. Cheese was aged at 7.2°C and evaluated at 2, 5, 8, 10, 11, and 12 mo by a trained panel (n = 10) for 8 flavor and 5 taste attributes and using an electronic tongue for 7 nonvolatile taste attributes. Cheese aged for 12 mo was also evaluated by a consumer sensory panel for liking and intensity attributes. Principal component analysis was performed to discriminate cheese based on aging time and PFR, whereas correlation between sensory and instrumental attributes was assessed using partial least squares regression. Descriptive sensory analysis of flavor and taste attributes differentiated Cheddar cheeses over aging time, but not among PFR formulations. The electronic tongue distinguished changes among cheese samples due to PFR formulation and aging time. The electronic tongue proved successful in characterizing the nonvolatile flavor components in Cheddar cheese and correlated with taste perceptions measured by descriptive sensory analysis. Consumer evaluations showed distinctive attribute profiles for the 3 PFR Cheddar cheese formulations. Overall, higher fat content was associated with increased flavor intensities in Cheddar cheese and drove consumer acceptability and purchase intent ratings. The electronic tongue detected smaller changes in tastes (bitter, metallic, salty, sour, spicy, sweet, and umami) of the 3 PFR formulations over time when compared with the trained panelists, who detected no differences, suggesting that the electronic tongue may be more sensitive to tastants than humans and may have the capability for early detection or identification of problems in a batch of cheese during aging. Results suggest taste quality of cheese may be monitored using the electronic tongue with greater sensitivity than a trained panel, and may be more objective, rapid, and cost effective than human panelists.

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Section: Introductionmentioning

confidence: 99%

Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongue

Lipkowitz

Ross

Diako

et al. 2018

Journal of Dairy Science

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“…Fat‐derived flavor volatiles in Gouda cheese were clearly described by Alewijin and others (), and fatty acids are the main precursors of secondary fat‐derived compounds such as methyl ketones, aldehydes, lactones, and ethyl esters. The enzymatic degradation of amino acids during the ripening of cheese also leads to the formation of volatiles that affect the flavor (Marilley and Casey ; Iwasawa and others ). Moreover, methionine, aromatic amino acids, and branched‐chain amino acids are precursors for sulfur components such as aromatic and branched‐chain aldehydes; and lactose, lactate, and citrate contribute to the formation of diacetyl, acetoin, ethanol, and acetate (McSweeney and Sousa ).…”

Section: Introductionmentioning

confidence: 99%

Effects of Flavor and Texture on the Sensory Perception of Gouda‐Type Cheese Varieties during Ripening Using Multivariate Analysis

Shiota

Iwasawa

Suzuki-Iwashima

et al. 2015

Journal of Food Science

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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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“…Spices and flavours are generally low molecular weight, low boiling point and volatile compounds (Goff & Klee, 2006;Iwasawa et al, 2014) that play an important role in medicines (Embuscado, 2015), tobacco (Lisko et al, 2014) and foods industries (Golmakani et al, 2017). This study presented an efficient enzymatic glycosylation method for the spice molecule anisalcohol by b-galactosidase, resulting in a substitute molecule anisalcohol-b-galactoside with significant improvement in thermal stability.…”

Section: Discussionmentioning

confidence: 99%

Improving the thermal stability of anisyl alcohol by β‐galactosidase enzymatic glycosylation

Lin

Wei

Lin

et al. 2018

Int J of Food Sci Tech

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Summary Anisyl alcohol is an important spice in flavouring industries. However, its volatility makes it easy to degrade in high‐temperature pretreatment, thus limiting its wider application in tobacco industry and food reheating. To develop thermal stable flavour of this spice, a novel flavour precursor anisalcohol‐β‐galactoside was synthesised by glycosylation reaction, using anisyl alcohol and D‐lactose as substrates and recombinant β‐galactosidase as catalyst. The thermal decomposition process was determined by thermogravimetric analysis (TGA). TG curves revealed the maximum weight loss of anisyl alcohol reached 75% between 90 and 190 °C, while that of anisicohol‐β‐galactosidase was only 54% between 240 and 360 °C, which was an even higher range of temperature. The optimisation in thermal behaviour of anisicohol‐β‐galactosidase made it prospectively available in high‐temperature pretreatment and provided a new method for thermal stability improvement of other similar spices.

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Effects of Flavor and Texture on the Desirability of Cheddar Cheese during Ripening

Cited by 14 publications

References 15 publications

Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongue

Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongue

Effects of Flavor and Texture on the Sensory Perception of Gouda‐Type Cheese Varieties during Ripening Using Multivariate Analysis

Improving the thermal stability of anisyl alcohol by β‐galactosidase enzymatic glycosylation

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