1993/06/01 by DELORES M. HEISSERER, Edgar Chambers, EDGAR CHAMBERS IV · 1 citation
Agricultural and Biological Sciences · #Meat and Animal Product Quality #Sensory Analysis and Statistical Methods #Probiotics and Fermented Foods
paper · doi:10.1111/j.1745-459x.1993.tb00207.x
ABSTRACT A highly trained, descriptive sensory panel identified, defined, and referenced 30 flavor attributes for cheese. The attributes generally could be described as dairy‐like (buttery, cooked milk, dairy‐fat, dairy‐sour, dairy‐sweet); fatty‐acid/animal (animalic, butyric, decaying animal, fresh fish, fish oil, goaty, sweaty, waxy);fungal (moldy, mushroom); other aromatics (fermented fruity/winey, fruity, nutty, pineapple, sauerkraut, smokey, soy sauce); mouthfeelings (astringent, biting, pungent, sharp); and fundamental tastes (sweet, sour, salty, bitter). All attributes, except fresh fish and smokey, described significant differences among the 42 cheeses. Some of the flavor attributes, including many of the dairy attributes, the fundamental tastes, and sharp and astringent mouthfeelings, were common to all the cheeses tested in this study. Other attributes, such as buttery and butyric acid, were found in most cheeses. Several attributes, for example, cooked milk and sweaty, were specific to only a few cheeses. The factor analysis of the data was unclear, indicating that no one factor solution best described the data. Further study of the factors indicated that groupings of some attributes resulted in substantial loss of cheese description. Therefore, the original attributes probably cannot be reduced substantially in number and still adequately describe natural cheese flavor.