Sensory Interactions between Cheese Aroma and Taste

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 com...

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Bibliographic Details
Published in:Journal of sensory studies 2015-06, Vol.30 (3), p.247-257
Main Authors: Niimi, Jun, Eddy, Andrew I., Overington, Amy R., Silcock, Patrick, Bremer, Phil J., Delahunty, Conor M.
Format: Article
Language:English
Subjects:
2-butanone
Aroma compounds
Cheese
Cross-modal interaction
Esters
Ethyl butanoate
Ethyl hexanoate
Flavor compounds
Flavor perceptions
Fruit juices
Ketones
Methyl ketones
Mixtures
Odors
Sensory interactions
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Summary: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 = 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 
ISSN:0887-8250
1745-459X
1745-459X
DOI:10.1111/joss.12155