Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference

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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Bibliographic Details
Main Authors: Hardy Z. Castada, Kaitlyn Hanas, Sheryl Ann Barringer
Format: Article
Language:English
Published: MDPI AG 2019-02-01
Series:Foods
Subjects:
Swiss cheese flavor
selected ion flow tube-mass spectrometry (SIFT-MS)
descriptive sensory analysis
odor activity values (OAVs)
Online Access:https://www.mdpi.com/2304-8158/8/2/78

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https://www.mdpi.com/2304-8158/8/2/78

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