Relationships between sensory attributes and the volatile compounds,non-volatile and gross compositional constituents of six blue-type cheeses |
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| Affiliation: | 1. Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland;2. Cheese Department, Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Ireland;3. Department of Life Sciences, University of Limerick, Ireland;1. Dipartimento Scienze Agrarie, Alimentari e Forestali, University of Palermo, Italy;2. Dipartimento Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche, University of Palermo, Italy;1. Lactiker Research Group, Pharmacy and Food Science Department, Faculty of Pharmacy, University of the Basque Country, UPV/EHU, Paseo de la Universidad, 7, 01006 Vitoria-Gasteiz, Spain;2. INRA UMR1324, CNRS UMR6265, UB, Centre des Sciences du Goût et de l''Alimentation, 17 Rue Sully, F-21000 Dijon, France;1. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland;2. School of Food and Nutritional Science, University College Cork, Ireland;3. APC Microbiome Institute, University College Cork, Ireland;1. Division of Livestock Products Technology, SKUAST-J, India;2. Charles Sturt University, Wagga Wagga, Australia;3. Food and Bio-Based Products, AgResearch Limited, Palmerston North, New Zealand;4. Department of Food Science, University of Otago, Dunedin, New Zealand;1. Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China;2. Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT 05405, USA;2. Istituto di Scienze delle Produzioni Alimentari, Consiglio Nazionale delle Ricerche, via G. Celoria 2, 20133 Milan, Italy;3. Dipartimento di Scienze Veterinarie per la Salute, la Produzione Animale e la Sicurezza Alimentare, Università degli Studi di Milano, via G. Celoria 10, 20133 Milan, Italy |
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| Abstract: | Relationships between odour and flavour attributes of six blue-type cheeses and their volatile compounds, free amino acids (FAA), free fatty acids (FFA) and gross compositional constituents were determined. Relationships were also determined between texture attributes and gross compositional constituents. Fifteen assessors described the odour, flavour, appearance and texture profile of cheeses. Volatile compounds were isolated using a model-mouth apparatus. FAA, FFA and gross compositional constituents were determined using standard methods. Using Partial Least Squares Regression two odour and five flavour attributes were found to correlate with subsets of volatile compounds, FAA, FFA and gross compositional constituents. For example, “mouldy” flavour was positively correlated with the concentrations of pH 4.6-soluble nitrogen and 2-pentanone, 2-heptanone, 2-octanone and 2-nonanone. Three texture attributes were found to correlate with subsets of gross compositional constituents. For example, “crumbly” texture was positively correlated with concentration of fat and protein and negatively correlated with levels of moisture in the non-fat substance and moisture. |
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