Sensory Interactions between Cheese Aroma and Taste

Abstract

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 5 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. PRACTICAL APPLICATIONSVarying aroma compound concentrations within a mixture to produce different aroma types can change the flavor character. It could not however, enhance the flavor intensity of generic cheese flavor intensity. In this case, altering aroma character is not an effective means to potentially compensate for reduced taste on flavor intensity. Manipulating aroma compounds that have a large influence on the flavor concept of cheese however, such as methyl ketones, could change flavor character without altering generic cheese flavor intensity. Manipulating aroma compounds that contribute to a background flavor of cheese, such as esters and diacetyl, not only could change flavor character but suppress the generic cheese flavor intensity. Aroma compounds of choice for manipulation are therefore critical to maintaining the overall cheese flavor concept.

Zinc supplementation of Friesian cows: Effect on chemical-nutritional composition and aromatic profile of dairy products

“…Isoamyl butyrate and ethyl hexanoate are the most represented esters in samples of ripened cheese obtained from the experimental group. These compounds are characterized by a low odor threshold and are generally associated with the sweet, fruity, and floral notes of surface-ripened cheese flavor (Niimi et al, 2015). Lactones tend to increase in CG samples during ripening, remaining almost unchanged in ZG cheese samples.…”

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

“…Esters have an interesting impact on the development of surface‐ripened cheese flavor, due to their sweet, fruity, and floral notes (Niimi et al., ; Urbach, ). Ethyl acetate, ethyl butanoate, ethyl hexanoate, and ethyl octanoate represent the major esters commonly identified in many varieties of surface‐ripened cheese (Table ).…”

“…The combination of volatile compounds and their interactions contributes primarily to the formation of aroma and taste, which together constitute cheese flavor (Niimi et al., ; Zehentbauer & Reineccius, ). Cheese flavor, in combination with the overall appearance of cheese and its texture, is decisive for consumer selection and preference (Drake & Delahunty, ; Kilcawley, ).…”

Flavor lexicon and characteristics of artisan goat cheese from the United States

“…The combined lexicon consisted of 36 descriptors including definitions and references for cheese flavor, feeling factors, and fundamental tastes. The fundamental tastes such as sweet, salty, sour, and bitter are important because Niimi et al () showed in model cheese systems that the elimination of tastes resulted in a major reduction in flavor intensities regardless of the aromatics present. Because actual samples in the study were not provided to the panel during orientation, they were instructed to allow the possibility of adding new attributes during evaluation if needed.…”