Season and ripening temperature influence fatty acid composition and sensory properties of semi-hard cheese during maturation

Quality scoring – A tool for sensory evaluation of cheese?

“…But this is quite difficult with a biological material like cheese, with large variations in sensory characteristics originating from raw material and process variables as well as the effects of ripening during storage (Kraggerud et al, 2008). The changes in sensory properties during cheese ripening described in Section 3.1.2 are in accordance with earlier observations on various cheese types (Hickey, Kilcawley, Beresford, Sheehan, & Wilkinson, 2006;Kraggerud et al, 2008;Muir, Hunter, Banks, & Horne, 1995).…”

“…The terms to be included or excluded were evaluated for each data set, depending on the needs of the specific experiments. These attributes have earlier been described in detail (Kraggerud, Skeie, Høy, Røkke, & Abrahamsen, 2008).…”

Effect of different wavelength of light on the formation of photo-oxidation in Gouda-like cheese

“…It should be mentioned that Jarlsberg cheese has characteristic such as nutty, sweet and acetic flavours (Frolich-Wyder & Bachmann, 2004), and also more intense flavours than Norvegia cheese, which might affect the sensory results. Jarlsberg cheese contains an adjunct culture of propionic acid bacteria (Kraggerud, Skeie, Hoy, Rokke, & Abrahamsen, 2008). Due to the propionic bacteria, the Jarlsberg cheese develops a more bitter, pungent and intense flavour with increasing age.…”

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

“…Chemometric analyses have produced meaningful biological information from large, complex data sets, and natural cheese qualities during ripening are increasingly assessed using multivariate analyses such as principal components analysis (PCA) and partial least squares (PLS) regression analyses. In particular, Kraggerud and others () used a PLS regression cross‐validated prediction model to demonstrate the influences of season and ripening temperature on fatty acid compositions and the sensory properties of semi‐hard cheese during maturation. Van Leuven and others () also reported relationships between aromatic compounds generated during ripening and sensory descriptive data using PLS regression analyses.…”