Effects of Flavor and Texture on the Sensory Perception of Gouda-Type Cheese Varieties during Ripening Using Multivariate Analysis
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 microe...
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Published in | Journal of food science Vol. 80; no. 12; pp. C2740 - C2750 |
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Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
United States
Blackwell Publishing Ltd
01.12.2015
Wiley Subscription Services, Inc |
Subjects | |
Online Access | Get full text |
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Summary: | 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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Bibliography: | ArticleID:JFDS13135 istex:9E5AC24BB4C84F740DA930EEB02708A2641CE42F ark:/67375/WNG-MPWJQF1R-W ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0022-1147 1750-3841 |
DOI: | 10.1111/1750-3841.13135 |