School of Food Science, Washington State University, Pullman 99164.
School of Food Science, Washington State University, Pullman 99164.
J Dairy Sci. 2018 Mar;101(3):1990-2004. doi: 10.3168/jds.2017-13820. Epub 2018 Jan 10.
The objectives of this study were to evaluate the flavor and taste attributes of full-fat Cheddar cheeses with different protein-to-fat ratios (PFR) over aging time using a descriptive sensory analysis panel and a consumer panel, and to correlate these attributes with instrumental parameters obtained by the potentiometric electronic tongue. Three Cheddar cheese formulations (PFR of 0.74, 0.85, and 1.01) were produced in triplicate and composition was verified. Cheese was aged at 7.2°C and evaluated at 2, 5, 8, 10, 11, and 12 mo by a trained panel (n = 10) for 8 flavor and 5 taste attributes and using an electronic tongue for 7 nonvolatile taste attributes. Cheese aged for 12 mo was also evaluated by a consumer sensory panel for liking and intensity attributes. Principal component analysis was performed to discriminate cheese based on aging time and PFR, whereas correlation between sensory and instrumental attributes was assessed using partial least squares regression. Descriptive sensory analysis of flavor and taste attributes differentiated Cheddar cheeses over aging time, but not among PFR formulations. The electronic tongue distinguished changes among cheese samples due to PFR formulation and aging time. The electronic tongue proved successful in characterizing the nonvolatile flavor components in Cheddar cheese and correlated with taste perceptions measured by descriptive sensory analysis. Consumer evaluations showed distinctive attribute profiles for the 3 PFR Cheddar cheese formulations. Overall, higher fat content was associated with increased flavor intensities in Cheddar cheese and drove consumer acceptability and purchase intent ratings. The electronic tongue detected smaller changes in tastes (bitter, metallic, salty, sour, spicy, sweet, and umami) of the 3 PFR formulations over time when compared with the trained panelists, who detected no differences, suggesting that the electronic tongue may be more sensitive to tastants than humans and may have the capability for early detection or identification of problems in a batch of cheese during aging. Results suggest taste quality of cheese may be monitored using the electronic tongue with greater sensitivity than a trained panel, and may be more objective, rapid, and cost effective than human panelists.
本研究的目的是使用描述性感官分析小组和消费者小组评估不同蛋白质-脂肪比（PFR）的全脂切达干酪的风味和口感属性，随着时间的推移，并将这些属性与通过电位电子舌获得的仪器参数相关联。生产了三种切达干酪配方（PFR 分别为 0.74、0.85 和 1.01），并进行了重复验证。奶酪在 7.2°C 下老化，并在 2、5、8、10、11 和 12 个月时由经过培训的小组（n = 10）评估 8 种风味和 5 种味道属性，并使用电子舌评估 7 种非挥发性味道属性。消费者感官小组还对 12 个月龄的奶酪进行了喜好和强度属性评估。进行了主成分分析以根据老化时间和 PFR 区分奶酪，而感官和仪器属性之间的相关性则使用偏最小二乘回归进行评估。描述性感官分析的风味和口感属性可区分切达干酪随时间的变化，但不能区分 PFR 配方。电子舌区分了由于 PFR 配方和老化时间导致的奶酪样品之间的变化。电子舌成功地对切达干酪中的非挥发性风味成分进行了特征描述，并与描述性感官分析测量的味觉感知相关联。消费者评估显示，3 种 PFR 切达干酪配方具有独特的属性特征。总的来说，较高的脂肪含量与切达干酪中风味强度的增加有关，并推动了消费者的可接受性和购买意愿评分。与训练有素的小组成员相比，电子舌检测到随着时间的推移，3 种 PFR 配方的味道（苦味、金属味、咸味、酸味、辣味、甜味和鲜味）变化较小，而训练有素的小组成员则没有发现差异，这表明电子舌可能比人类对味觉更敏感，并且可能具有在奶酪老化过程中早期检测或识别一批奶酪问题的能力。结果表明，使用电子舌比训练有素的小组更能敏感地监测奶酪的口感质量，并且可能比人类小组更客观、快速且具有成本效益。
