6533b831fe1ef96bd1298498
RESEARCH PRODUCT
Production of a cheese model for sensory evaluation of flavour compounds
Yolande NoëlChantal SeptierSylvie IssanchouPatrick EtiévantJ. L. Le QuereS. DalmasC. Sallessubject
[SDV.SA]Life Sciences [q-bio]/Agricultural sciencesTaste030309 nutrition & dieteticsFlavourOrganolepticSensory analysis03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyDry matterFood scienceLactoseFlavorAromaComputingMilieux_MISCELLANEOUS2. Zero hunger0303 health sciences[SDV.SA] Life Sciences [q-bio]/Agricultural sciencesChromatographybiologyChemistryfood and beverages04 agricultural and veterinary sciences[SDV.IDA] Life Sciences [q-bio]/Food engineeringbiology.organism_classification040401 food science[SDV.AEN] Life Sciences [q-bio]/Food and NutritionFood Sciencedescription
Summary - A cheese model used to perform sensory evaluation of flavour compounds extracted from various cheese varieties was made with caseins, low heat milk powder, deodorized milk fat, NaCI and renne!. Its composition and physicochemical properties were close to mature hard cheese, apart from a lower dry matter content and sodium concentration, and a higher lactose concentration. Its preparation was established in arder to avoid drainage for at least 24 h, which should allow the incorporation of not only sorne lipophilic substances such as aromas but also some water-soluble substances such as amino acids and peptides. The rheological behaviour of the cheese model measured by a compression test had a pattern similar to sorne hard cheeses but with much lower values and its flavour was evaluated as neutral. Compared to sorne lightly flavoured cheeses, this cheese model was found to be slightly sally, bitter or sour, and had only a light milky aroma.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1995-01-01 |