Cross-modal taste and aroma interactions: Cheese flavour perception and changes in flavour character in multicomponent mixtures. (March 2016)

• Record Type: Journal Article
• Authors: Niimi, Jun; Overington, Amy R.; Silcock, Patrick; Bremer, Phil J.; Delahunty, Conor M.
• Is Part Of: Food quality and preference. Volume 48:Part A(2016:Mar.)
• Page Start: 70
• Page End: 80
• Publication Date: 2016-03
• Subjects: Cross-modal -- Interactions -- Aroma-taste -- Cheese flavour intensity -- Cheese flavour character; Food preferences -- Periodicals; Food -- Quality -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Préférences alimentaires -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Food industry and trade -- Quality control; Food preferences; Food -- Quality; Periodicals; 664
• DOI: 10.1016/j.foodqual.2015.08.011
• Languages: English
• ISSNs: 0950-3293

Abstract

Highlights: Cheese flavour intensity depended on both taste and aroma levels. Constant flavour intensity was achieved with different levels of taste and aroma. Changes in taste levels have the potential to produce flavour atypical of cheese. Aroma levels changed the type of cheese flavour character. Balance between taste type levels is necessary for cheese-like flavour character. Abstract: The effect of cross-modal sensory interactions between cheese aroma and cheese taste on both cheese flavour intensity and cheese flavour character were investigated. Cheese aroma consisted of a mixture of ten aroma compounds, whilst cheese taste was constructed with the five basic tastes in water solution. Interactions were investigated using a combination of a high resolution design (HRD) and central composite design (CCD). The HRD was 2 aroma × 5 NaCl × 5 lactic acid levels. The CCD was constructed based on a 2 3 factorial design that covered the HRD space. Both HRD and CCD gave a total of 57 samples. A panel of experienced assessors ( n = 8–10) evaluated cheese flavour intensity relative to reference. In addition, samples were sorted based on similarity of flavour character. Fourteen samples were selected for free choice profiling and analysed using generalised procrustes analysis (GPA). Cheese flavour intensity was non-linear and dependent on both taste level and aroma level. The status of flavour character being cheese-like was dependent on taste levels, where either NaCl or lactic acid at a high or low level altered the flavour character to being atypical of cheese. A cheese-like flavour character was maintained across a wide range of NaCl concentrations, but only across a narrow range of lactic acid concentrations. Aroma level changed the character of cheese flavour. Overall, the balance in concentration of both tastes and aroma levels was important in maintaining cheese flavour character as cheese flavour intensity was modified.