Department of Food Science, Faculty of Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark; Chr. Hansen A/S, DK-2970 Hørsholm, Denmark.
Chr. Hansen A/S, DK-2970 Hørsholm, Denmark.
J Dairy Sci. 2013 Apr;96(4):1953-1971. doi: 10.3168/jds.2012-5524.
The present study investigated the effect of salt (NaCl) on the flavor and texture of Cheddar cheese with the particular aim to elucidate consequences of, and strategies for, reducing the salt concentration. Descriptive sensory analysis and physicochemical mapping of 9-mo-old Cheddar cheeses containing 0.9, 1.3, 1.7, and 2.3% salt and an equal level of moisture (37.6 ± 0.1%) were undertaken. Moisture regulation during manufacture resulted in slightly higher calcium retention (158 to 169 mmol/kg) with decreasing NaCl concentration. Lactose was depleted only at 0.9 and 1.3% salt, resulting in concomitantly higher levels of lactate. Lower levels of casein components and free amino acids were observed with decreasing NaCl concentration, whereas levels of pH 4.6-soluble peptides were higher. Key taste-active compounds, including small hydrophobic peptides, lactose, lactate, and free amino acids, covaried positively with bitter, sweet, sour, and umami flavor intensities, respectively. An additional direct effect of salt due to taste-taste enhancement and suppression was noted. Sensory flavor profiles spanned a principal component dimension of palatability projecting true flavor compensation of salt into the space between cheeses containing 1.7 and 2.3% salt. This space was characterized by salt, umami, sweet, and a range of sapid flavors, and was contrasted by bitter and other off-flavors. Rheological and sensory measurements of texture were highly correlated. Cheeses made with 2.3% salt had a longer and slightly softer texture than cheeses containing 0.9, 1.3, and 1.7% salt, which all shared similar textural properties. Moisture regulation contributed to restoring the textural properties upon a 50% reduction in salt, but other factors were also important. On the other hand, significant flavor deterioration occurred inevitably. We discuss the potential of engineering a favorable basic taste profile to restore full palatability of Cheddar with a 50% reduction in salt.
本研究旨在探讨盐（NaCl）对切达干酪风味和质地的影响，尤其旨在阐明降低盐浓度的后果和策略。对含有 0.9%、1.3%、1.7%和 2.3%盐和相同水分水平（37.6±0.1%）的 9 个月龄切达干酪进行了描述性感官分析和物理化学图谱绘制。在生产过程中进行水分调节导致钙保留略有增加（158 至 169mmol/kg），而 NaCl 浓度降低。仅在 0.9%和 1.3%盐时耗尽乳糖，导致乳酸水平相应升高。随着 NaCl 浓度降低，酪蛋白成分和游离氨基酸水平降低，而 pH4.6 可溶性肽水平升高。包括小疏水性肽、乳糖、乳酸和游离氨基酸在内的关键味觉活性化合物分别与苦味、甜味、酸味和鲜味强度呈正相关。还注意到由于味觉-味觉增强和抑制的额外直接盐效应。感官风味谱跨越了可接受性的主成分维度，将盐的真实风味补偿投射到含有 1.7%和 2.3%盐的奶酪之间的空间中。该空间的特征是盐、鲜味、甜味和一系列可口的风味，与苦味和其他异味形成对比。质地的流变学和感官测量高度相关。用 2.3%盐制成的奶酪具有更长且稍微更软的质地，而含有 0.9%、1.3%和 1.7%盐的奶酪具有相似的质地特性。水分调节有助于在盐减少 50%的情况下恢复质地特性，但其他因素也很重要。另一方面，不可避免地会发生严重的风味恶化。我们讨论了通过工程设计有利的基本味觉轮廓来恢复 50%盐减少的切达干酪完全可接受性的潜力。
