TY - JOUR
T1 - Sensory and compositional relationships between commercial Cheddar-flavored Enzyme- modified cheeses and natural Cheddar
AU - Wilkinson, Martin
AU - Hulin-Bertaud, S.
AU - Kilcawley, K. N.
AU - Delahunty, C. M.
PY - 2000
Y1 - 2000
N2 - The odor and flavor characteristics of 15 commercial Cheddar-flavored enzyme-modified cheeses (EMC) and 3 natural Cheddar cheeses were determined and compared using descriptive sensory analysis. These sensory characteristics of Cheddar EMC were significantly different from those defined for natural Cheddar cheeses. EMC provided a range of 'vomit,' 'bitter,' 'astringent,' 'chemical,' and 'eggy/sulphur' flavors, whereas the natural Cheddar cheeses were characterized by 'sweet,' 'caramel,' 'creamy,' 'nutty,' and 'buttery' flavors. Relationships between the composition of EMC and their sensory attributes showed significant correlation. The flavor attributes 'pungent,' 'vomit,' 'astringent,' and 'eggy/sulphur' were strongly related to a high fat content and low pH. These relationships were discussed and compared to those observed for natural Cheddar cheeses.
AB - The odor and flavor characteristics of 15 commercial Cheddar-flavored enzyme-modified cheeses (EMC) and 3 natural Cheddar cheeses were determined and compared using descriptive sensory analysis. These sensory characteristics of Cheddar EMC were significantly different from those defined for natural Cheddar cheeses. EMC provided a range of 'vomit,' 'bitter,' 'astringent,' 'chemical,' and 'eggy/sulphur' flavors, whereas the natural Cheddar cheeses were characterized by 'sweet,' 'caramel,' 'creamy,' 'nutty,' and 'buttery' flavors. Relationships between the composition of EMC and their sensory attributes showed significant correlation. The flavor attributes 'pungent,' 'vomit,' 'astringent,' and 'eggy/sulphur' were strongly related to a high fat content and low pH. These relationships were discussed and compared to those observed for natural Cheddar cheeses.
KW - Cheddar
KW - Composition
KW - Descriptive sensory analysis
KW - Enzyme-modified cheese
UR - http://www.scopus.com/inward/record.url?scp=0033758544&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.2000.tb09421.x
DO - 10.1111/j.1365-2621.2000.tb09421.x
M3 - Article
AN - SCOPUS:0033758544
SN - 0022-1147
VL - 65
SP - 1076
EP - 1082
JO - Journal of Food Science
JF - Journal of Food Science
IS - 6
ER -