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J Food Sci

Title:		Effects of Flavor and Texture on the Sensory Perception of Gouda-Type Cheese Varieties during Ripening Using Multivariate Analysis
Author(s):		Shiota M; Iwasawa A; Suzuki-Iwashima A; Iida F;
Address:		"Milk Science Research Inst, Megmilk Snow Brand Co., Ltd., 1-1-2, Minamidai, Kawagoe, Saitama, 350-1165, Japan. Dept. of Food Science and Nutrition Faculty of Human Science and Design, Japan Women's Univ, 2-8-1, Mejirodai, Bunkyo-ku, Tokyo, 112-8681, Japan"
Journal Title:		J Food Sci
Year:		2015
Volume:		20151109
Issue:		12
Page Number:		C2740 - C2750
DOI:		10.1111/1750-3841.13135
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"The impact of flavor composition, texture, and other factors on desirability of different commercial sources of Gouda-type cheese using multivariate analyses on the basis of sensory and instrumental analyses were investigated. Volatile aroma compounds were measured using headspace solid-phase microextraction gas chromatography/mass spectrometry (GC/MS) and steam distillation extraction (SDE)-GC/MS, and fatty acid composition, low-molecular-weight compounds, including amino acids, and organic acids, as well pH, texture, and color were measured to determine their relationship with sensory perception. Orthogonal partial least squares-discriminant analysis (OPLS-DA) was performed to discriminate between 2 different ripening periods in 7 sample sets, revealing that ethanol, ethyl acetate, hexanoic acid, and octanoic acid increased with increasing sensory attribute scores for sweetness, fruity, and sulfurous. A partial least squares (PLS) regression model was constructed to predict the desirability of cheese using these parameters. We showed that texture and buttery flavors are important factors affecting the desirability of Gouda-type cheeses for Japanese consumers using these multivariate analyses"
Keywords:		Amino Acids/analysis Cheese/*analysis *Consumer Behavior Fatty Acids/*analysis Flavoring Agents Gas Chromatography-Mass Spectrometry/methods Humans Japan Multivariate Analysis *Odorants Solid Phase Microextraction *Taste Volatile Organic Compounds/*analys;
Notes:		"MedlineShiota, Makoto Iwasawa, Ai Suzuki-Iwashima, Ai Iida, Fumiko eng 2015/11/10 J Food Sci. 2015 Dec; 80(12):C2740-50. doi: 10.1111/1750-3841.13135. Epub 2015 Nov 9"