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Cheddar cheese taste can be reconstructed in solution using basic tastes
University of Otago, New Zealand; CSIRO, Australia.ORCID iD: 0000-0002-2642-283x
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2014 (English)In: International Dairy Journal, ISSN 0958-6946, E-ISSN 1879-0143, Vol. 34, no 1, p. 116-124Article in journal (Refereed) Published
Abstract [en]

The taste of cheese contributes to flavour character directly and by cross-modal interactions with aroma. However, the relative contribution of specific tastes, i.e., sweet, salt, umami, sour, and bitter, is not well understood. Twelve cheeses were profiled by a trained sensory panel and the five tastes shown to significantly differ in intensity. Sucrose, NaCl, monosodium glutamate, lactic acid, and caffeine were mixed in water and adjusted using a 25-1 fractional factorial design (FFD) to reconstruct cheese taste; the optimised construct was compared with a Cheddar cheese to measure similarity for each taste type. The FFD provided knowledge of taste-taste interactions and aided the reconstruction of the taste profile of Cheddar cheese in solution. The reconstructed cheese solution did not significantly differ in overall intensity, saltiness, sourness, umami, and bitterness from the Cheddar cheese based on chi-squared tests. Sweetness was a difficult attribute to adjust due to its relatively low intensity.

Place, publisher, year, edition, pages
2014. Vol. 34, no 1, p. 116-124
Keywords [en]
Cheddar cheese, Chi-Squared test, Cross-modal interaction, Fractional factorial designs, Low-intensity, Monosodium glutamate, Relative contribution, Sensory panels, Agricultural engineering, Food technology
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-56378DOI: 10.1016/j.idairyj.2013.08.003Scopus ID: 2-s2.0-84883724817OAI: oai:DiVA.org:ri-56378DiVA, id: diva2:1592350
Note

Funding details: Foundation for Research, Science and Technology, FRST; Funding details: Fonterra Co-Operative Group, Fonterra; Funding text 1: J.N. acknowledges Fonterra Co-operative Group and the Foundation for Research, Science and Technology (New Zealand) for providing funding for this project. Help from the staff of CSIRO Food & Nutritional Sciences is gratefully acknowledged.

Available from: 2021-09-08 Created: 2021-09-08 Last updated: 2023-05-23Bibliographically approved

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Niimi, Jun

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