Cross-modal interaction between cheese taste and aroma

被引：16

作者：

Niimi, Jun ^{[1
,2
]}

Eddy, Andrew I. ^{[2
]}

Overington, Amy R. ^{[3
]}

Silcock, Patrick ^{[1
]}

Bremer, Phil J. ^{[1
]}

Delahunty, Conor M. ^{[2
]}

机构：

[1] Univ Otago, Dept Food Sci, Sensory Sci Res Ctr, Dunedin, New Zealand

[2] CSIRO Anim Food & Hlth Sci, N Ryde, NSW, Australia

[3] Fonterra Res & Dev Ctr, Palmerston North, New Zealand

来源：

INTERNATIONAL DAIRY JOURNAL | 2014年 / 39卷 / 02期

关键词：

CHEDDAR CHEESE; SODIUM-CHLORIDE; BASIC TASTES; FLAVOR; PERCEPTION; ENHANCEMENT; MODEL; FOODS; SALT; FRUITINESS;

D O I：

10.1016/j.idairyj.2014.07.002

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The relative contributions of taste and aroma to the perception of cheese flavour intensity were investigated using a simultaneous gustometer olfactometer. Within a mixture of five tastes and a multicomponent aroma that had a mature Cheddar cheese character, the levels of NaCl, monosodium glutamate (MSG), lactic acid, and aroma were varied according to a 2(4) full factorial design, all with appropriate controls. NaCl, lactic acid, and aroma significantly contributed to cheese flavour intensity while MSG did not. The contribution of NaCl, lactic acid, and aroma revealed their potential to enhance cheese flavour intensity. These variables were able to compensate each other towards cheese flavour intensity. Changing the levels of taste and aroma together influenced the cheese flavour intensity greater than changing the levels of a single taste or aroma only. Variation in tastant concentration had a larger effect on cheese flavour intensity than did aroma. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：222 / 228

页数：7

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