摘要
对来自4个国家、不同成熟时间的市售切达奶酪进行描述性感官评定与挥发性风味物质分析,通过主成分分析和聚类分析解析市售切达奶酪的风味特征和不同国家对切达奶酪风味感官评定的文化差异性,并采用偏最小二乘法探究挥发性风味物质与风味感官属性之间的关系。实验结果表明:切达奶酪的风味特征主要有奶香味、奶油味、硫味、酸味、鲜味、坚果味、肉汤味、成熟度、滋味强度等;不同国家感官评定使用的描述词存在差异,与美国感官评价员使用的描述词相比,我国感官评价员使用的描述词缺少乳清味、水果味、牛膻味,增加了腐臭味、不洁味、刺激性、成熟度等风味描述词;不同国家感官评定组区分不同切达奶酪依据的风味属性存在差异性,我国感官评价员主要通过奶香味、奶油味、硫味、酸味、鲜味、成熟度、滋味强度来区分切达奶酪。
Commercial cheddar cheeses exported from 4 countries with different ripening ages were investigated by descriptive sensory evaluation and Gas Chromatograph-Mass Spectrometer. The flavor and sensory characteristics of cheddar cheeses were further analyzed through principal component analysis and cluster analysis. The results showed that flavor characteristics of cheddar cheese are mainly described as milky, buttery, sulfur, acid, nutty, broth, matu- rity, etc.. The description of sensory evaluation is varied from country to country. Compared to that from American sensory panels, our descriptions lack of whey, fruity, and cowy, with the addition of rancid, unclean, stimulated and maturity. Sensory evalation from different countries define cheddar cheese differently, cheese is evaluated based on the flavor attributes such as milky, buttery, sulfur, acid and in our country, cheddar , maturity, flavor intensity.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第12期172-178,共7页
Food and Fermentation Industries
基金
国家自然科学基金项目(31371803)
关键词
切达奶酪
风味特征
感官分析
挥发性风味物质
cheddar cheese
flavor characteristics
descriptive sensory analysis
volatile flavor compounds
