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

• Published in: Journal of food science Vol. 80; no. 12; pp. C2740 - C2750
• Main Authors: Shiota, Makoto, Iwasawa, Ai, Suzuki-Iwashima, Ai, Iida, Fumiko
• Format: Journal Article
• Language: English
• Published: United States Blackwell Publishing Ltd 01.12.2015; Wiley Subscription Services, Inc
• Subjects: acceptability; Amino Acids - analysis; Cheese; Cheese - analysis; Chromatography; Consumer Behavior; Discriminant analysis; Fatty Acids - analysis; flavo; Flavoring Agents; Flavours; Food science; Gas Chromatography-Mass Spectrometry - methods; Humans; Japan; Least squares method; Mathematical models; Multivariate Analysis; Odorants; PLS; Sensory perception; Solid Phase Microextraction; Surface layer; Taste; Texture; volatile; Volatile Organic Compounds - analysis; INW, Japan; volatile; flavo; PLS; acceptability
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/1750-3841.13135

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.