Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference
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 concentration...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/8/2/78 |
| _version_ | 1811293998903459840 |
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| author | Hardy Z. Castada Kaitlyn Hanas Sheryl Ann Barringer |
| author_facet | Hardy Z. Castada Kaitlyn Hanas Sheryl Ann Barringer |
| author_sort | Hardy Z. Castada |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-13T05:10:44Z |
| format | Article |
| id | doaj.art-2ea6cd9cfe914e91addaa1bdcec88f63 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-13T05:10:44Z |
| publishDate | 2019-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-2ea6cd9cfe914e91addaa1bdcec88f632022-12-22T03:01:02ZengMDPI AGFoods2304-81582019-02-01827810.3390/foods8020078foods8020078Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer PreferenceHardy Z. Castada0Kaitlyn Hanas1Sheryl Ann Barringer2Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USADepartment of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USADepartment of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USAMinimizing 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.https://www.mdpi.com/2304-8158/8/2/78Swiss cheese flavorselected ion flow tube-mass spectrometry (SIFT-MS)descriptive sensory analysisodor activity values (OAVs) |
| spellingShingle | Hardy Z. Castada Kaitlyn Hanas Sheryl Ann Barringer Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference Foods Swiss cheese flavor selected ion flow tube-mass spectrometry (SIFT-MS) descriptive sensory analysis odor activity values (OAVs) |
| title | Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference |
| title_full | Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference |
| title_fullStr | Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference |
| title_full_unstemmed | Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference |
| title_short | Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference |
| title_sort | swiss cheese flavor variability based on correlations of volatile flavor compounds descriptive sensory attributes and consumer preference |
| topic | Swiss cheese flavor selected ion flow tube-mass spectrometry (SIFT-MS) descriptive sensory analysis odor activity values (OAVs) |
| url | https://www.mdpi.com/2304-8158/8/2/78 |
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