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RESEARCH PRODUCT

Perception of non-processed semi-hard cheese aroma

subject

description

Perception of the aroma of food products depends on several factors, involving both the. chemical composition of food and human neurophysiology. The perception of food flavour,. including cheese often relies on the perception of several aroma compounds in mixture in. balanced proportions. The existence of perceptual interactions among aroma compounds in. mixtures and also the release of aroma compounds from the food product are the main factors. that influence the global perceived aroma of food. Hence, the objective of this PhD study was. to investigate the mixture of aroma compounds representing the aroma of semi-hard cheese by. taking into account perceptual interactions among odorants and the dynamic release of the. compounds by the cheese matrix. A strategy involving a complete characterisation of the. cheeses followed by a qualitative recombination and detailed investigation of the specific role. of the key-aroma compounds was applied, and finally the dynamic release of the aroma. compounds from the cheese matrix was taken into account by incorporating the aroma. compounds into a neutral cheese matrix. Comparison of the sensory and instrumental. characteristics was made in order to highlight relationships between sensory perception of the. aroma and the volatile composition of the cheeses and thus point out the molecular origins of. the perceived cheese aroma. Recombination of some selected aroma compounds was tested,. in order to study the role of each aroma compound within the mixture. With help from. flavorist-students for recombinations especially 12 compounds seemed of high relevance for. the semi-hard cheese aroma. Firstly, on order to investigate the odour-odour interactions only,. different odour-stimulation tools were applied and finally the dynamic release of aroma. compounds was taken into account by incorporating the aroma compounds into a cheese. matrix with the aid of different techniques allowing measuring the quantities released as. function of time.