Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Flavour release and perception in cheese bases
Show others and affiliations
2010 (English)In: Australian Journal of Dairy Technology, ISSN 0004-9433, Vol. 65, no 3, p. 162-164Article in journal (Refereed) Published
Abstract [en]

To be able to deliver customised flavours from cheese matrices that have different textures and compositions, it is important to understand how the cheese matrix affects the perception of flavour. It is known that perceived flavours depend not only on the combination of tastants and aroma compounds in a food, but also on the way in which those flavour compounds are released from the food matrix. In addition, flavour perception can be influenced by cross-modal sensory interactions between taste, aroma and texture. In a collaborative research project between Fonterra Research Centre, The University of Otago in New Zealand and CSIRO in Australia, we are evaluating flavour release and cross-modal sensory interactions in a cheese base. Our aim is to understand how perceived flavour is affected by the texture and composition of the cheese and by the combination of tastants and aroma compounds making up the flavour. Sets of cheese bases were created with similar textures but different compositions, and similar compositions but different textures. Flavour compounds were added, and the equilibrium flavour release was studied using proton transfer reaction mass spectrometry, and related to flavour perception using descriptive sensory analysis.

Place, publisher, year, edition, pages
2010. Vol. 65, no 3, p. 162-164
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-56380Scopus ID: 2-s2.0-78249260672OAI: oai:DiVA.org:ri-56380DiVA, id: diva2:1592351
Available from: 2021-09-08 Created: 2021-09-08 Last updated: 2023-05-23Bibliographically approved

Open Access in DiVA

No full text in DiVA

Scopus

Authority records

Niimi, Jun

Search in DiVA

By author/editor
Niimi, Jun
In the same journal
Australian Journal of Dairy Technology
Food Science

Search outside of DiVA

GoogleGoogle Scholar

urn-nbn

Altmetric score

urn-nbn
Total: 4 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf