Flavouring of imitation cheese with enzyme-modified cheeses (EMCs): Sensory impact and measurement of aroma active short chain fatty acids (SCFAs)

Enzyme-modified cheeses (EMCs) are used to impart flavour to imitation cheese products. Cheeses (pH 6 or 5.5) were formulated with 5% w/w EMC, having low, medium or high levels of lipolysis and were examined by a sensory panel. Free fatty acid analyses were performed using SPME/GC. The flavour profi...

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Bibliographic Details
Published in:Food chemistry 2008-02, Vol.106 (3), p.905-913
Main Authors: Noronha, Nessa, Cronin, Denis A., O’Riordan, E. Dolores, O’Sullivan, Michael
Format: Article
Language:English
Subjects:
cheesemaking
cheeses
enzymatic treatment
Enzyme-modified cheese
enzyme-modified cheeses
flavor
flavorings
free fatty acids
Imitation cheese
imitation foods
Lipolysis
mouthfeel
odor compounds
Sensory
sensory properties
short chain fatty acids
SPME/GC
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Summary:Enzyme-modified cheeses (EMCs) are used to impart flavour to imitation cheese products. Cheeses (pH 6 or 5.5) were formulated with 5% w/w EMC, having low, medium or high levels of lipolysis and were examined by a sensory panel. Free fatty acid analyses were performed using SPME/GC. The flavour profile of the flavoured cheeses was affected by EMC composition and pH of the cheese base. Cheeses at a pH of 6.0, flavoured with low lipolysis EMCs, were described as ‘bland’. Lowering the pH of the cheese matrix to 5.5 appeared to increase the flavour intensity of the cheese flavoured with low lipolysis EMC and panellists ranked this cheese the highest, describing its flavour as ‘well-balanced and ‘cheesy’. This study shows that the flavours of imitation cheeses are influenced by the level of lipolysis of the EMCs used to flavour them and also by the pH of the cheese base.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2007.06.059