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Cross-modal interaction between cheese taste and aroma
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. 39, no 2, p. 222-228Article in journal (Refereed) Published
Abstract [en]

The relative contributions of taste and aroma to the perception of cheese flavour intensity were investigated using a simultaneous gustometer olfactometer. Within a mixture of five tastes and a multicomponent aroma that had a mature Cheddar cheese character, the levels of NaCl, monosodium glutamate (MSG), lactic acid, and aroma were varied according to a 24 full factorial design, all with appropriate controls. NaCl, lactic acid, and aroma significantly contributed to cheese flavour intensity while MSG did not. The contribution of NaCl, lactic acid, and aroma revealed their potential to enhance cheese flavour intensity. These variables were able to compensate each other towards cheese flavour intensity. Changing the levels of taste and aroma together influenced the cheese flavour intensity greater than changing the levels of a single taste or aroma only. Variation in tastant concentration had a larger effect on cheese flavour intensity than did aroma.

Place, publisher, year, edition, pages
Elsevier Ltd , 2014. Vol. 39, no 2, p. 222-228
Keywords [en]
Lactic acid, Odors, Sodium chloride, Cheddar cheese, Cross-modal interaction, Full factorial design, Monosodium glutamate, Multicomponents, Relative contribution, Dairies
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-56377DOI: 10.1016/j.idairyj.2014.07.002Scopus ID: 2-s2.0-84905676602OAI: oai:DiVA.org:ri-56377DiVA, id: diva2:1592349
Note

Funding details: Foundation for Research, Science and Technology, DRIX0801; Funding details: Fonterra Co-Operative Group; 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 ( DRIX0801 ). J.N. acknowledges CSIRO Animal Food and Health Sciences for hosting the research and provision of the SGO instrument. The donation of pure food grade aroma compounds by Givaudan is greatly appreciated.

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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