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首页> 美国卫生研究院文献>Foods >Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds Descriptive Sensory Attributes and Consumer Preference
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Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds Descriptive Sensory Attributes and Consumer Preference

机译：基于挥发性风味化合物描述性感官属性和消费者偏好的相关性的瑞士奶酪风味差异

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Minimizing flavor variation in cheeses without perceived flavor defects in order to produce a consistent product is a challenge in the Swiss cheese industry. This study evaluated flavor variability based on correlations of volatile flavor compounds and sensory attributes. The headspace concentrations of volatile compounds were analyzed using selected ion flow tube-mass spectrometry (SIFT-MS), while the sensory attributes were evaluated using descriptive sensory analysis and consumer testing. The important discriminating volatile compounds were classified into five functional groups: sulfur-containing compounds (methyl mercaptan, hydrogen sulfide, dimethyl disulfide, dimethyl trisulfide, and methional), organic acids (propanoic acid, acetic acid, 3-methylbutanoic acid), aldehydes (3-methylbutanal, butanal, and 2-methylpropanal), a ketone (2,3-butanedione), and an ester (ethyl hexanoate). Correlations were identified among volatile compounds and between volatile compounds and sensory attributes. Only a small number of volatile compounds strongly correlated positively or negatively to a specific sensory attribute. Nutty malty, milkfat lactone, salty, umami, and sweet positively correlated to overall liking and nutty flavor liking of Swiss cheese. Evaluation of cheese flavor using correlations between volatile compounds and sensory attributes provided further understanding of the complexity of flavor and flavor variability among Swiss cheeses manufactured from different factories that can be used to improve flavor consistency of Swiss cheeses.
机译：为了生产出一致的产品，将奶酪中的风味变化降至最低而又不产生风味缺陷是瑞士奶酪行业的一个挑战。这项研究基于挥发性风味化合物与感官属性的相关性评估了风味的变异性。使用选定的离子流管质谱法（SIFT-MS）分析挥发性化合物的顶空浓度，同时使用描述性感官分析和消费者测试评估感官属性。区分重要的挥发性化合物分为五个官能团：含硫化合物（甲硫醇，硫化氢，二甲基二硫，二甲基三硫化物和甲硫氨酸），有机酸（丙酸，乙酸，3-甲基丁酸），醛（ 3-甲基丁醛，丁醛和2-甲基丙醛），酮（2,3-丁二酮）和酯（己酸乙酯）。在挥发性化合物之间以及挥发性化合物与感官属性之间确定了相关性。只有少数挥发性化合物与特定的感官属性强烈正相关或负相关。坚果味，乳脂内酯，咸味，鲜味和甜味与瑞士奶酪的总体喜好和坚果风味喜好呈正相关。利用挥发性化合物和感官属性之间的相关性对奶酪风味进行评估，可以进一步了解不同工厂生产的瑞士奶酪之间的风味复杂性和风味变化性，这些风味可用于改善瑞士奶酪的风味一致性。

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