The Experts below are selected from a list of 3225 Experts worldwide ranked by ideXlab platform
Maiken Thomsen - One of the best experts on this subject based on the ideXlab platform.
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Perception of non-processed semi-hard Cheese Aroma
2012Co-Authors: Maiken ThomsenAbstract: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.
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investigating semi hard Cheese Aroma relationship between sensory profiles and gas chromatography olfactometry data
International Dairy Journal, 2012Co-Authors: Maiken Thomsen, Christophe L Martin, Frederic Mercier, Pascal Tournayre, Jeanlouis Berdague, Thierry ThomasdanguinAbstract:Abstract The purpose of this study was to investigate semi-hard Cheese Aroma by explaining sensory characteristics of Cheese by gas chromatography–olfactometry (GC–O) data obtained via intensity ratings. Sensory (13 odour attributes) and GC–O profiles obtained by trained panels were carried out on seven non-processed semi-hard Cheeses. Intensity scores for significant sensory attributes and significant odour-active compounds were analysed by partial least squares to determine correlations between these datasets. A total of nine sensory attributes and 15 odour-active molecules significantly discriminated between the Cheeses. There were strong correlations (89% of the sensory data was explained by 68% of the GC–O data) between sensory attributes and odour-active compounds. We observed expected correlations between the sensory sweaty-attribute and carboxylic acids, but also observed less trivial correlations suggesting that perceptual interactions could take place within the complex Cheese Aroma. Correlations between sensory attributes and odour-active compounds with very low-perception thresholds were also observed.
Christophe L Martin - One of the best experts on this subject based on the ideXlab platform.
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investigating semi hard Cheese Aroma relationship between sensory profiles and gas chromatography olfactometry data
International Dairy Journal, 2012Co-Authors: Maiken Thomsen, Christophe L Martin, Frederic Mercier, Pascal Tournayre, Jeanlouis Berdague, Thierry ThomasdanguinAbstract:Abstract The purpose of this study was to investigate semi-hard Cheese Aroma by explaining sensory characteristics of Cheese by gas chromatography–olfactometry (GC–O) data obtained via intensity ratings. Sensory (13 odour attributes) and GC–O profiles obtained by trained panels were carried out on seven non-processed semi-hard Cheeses. Intensity scores for significant sensory attributes and significant odour-active compounds were analysed by partial least squares to determine correlations between these datasets. A total of nine sensory attributes and 15 odour-active molecules significantly discriminated between the Cheeses. There were strong correlations (89% of the sensory data was explained by 68% of the GC–O data) between sensory attributes and odour-active compounds. We observed expected correlations between the sensory sweaty-attribute and carboxylic acids, but also observed less trivial correlations suggesting that perceptual interactions could take place within the complex Cheese Aroma. Correlations between sensory attributes and odour-active compounds with very low-perception thresholds were also observed.
Eddy J Smid - One of the best experts on this subject based on the ideXlab platform.
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Aroma formation during Cheese ripening is best resembled by lactococcus lactis retentostat cultures
Microbial Cell Factories, 2018Co-Authors: Oscar Van Mastrigt, Diego Gallegos Tejeda, Mette Nortoft Kristensen, Tjakko Abee, Eddy J SmidAbstract:Background Cheese ripening is a complex, time consuming and expensive process, which involves the generation of precursors from carbohydrates, proteins and fats and their subsequent conversion into a wide range of compounds responsible for the flavour and texture of the Cheese. This study aims to investigate production of Cheese Aroma compounds outside the Cheese matrix that could be applied for instance as food supplements in dairy or non-dairy products.
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Aroma formation during Cheese ripening is best resembled by Lactococcus lactis retentostat cultures
Microbial Cell Factories, 2018Co-Authors: Oscar Van Mastrigt, Mette Nortoft Kristensen, Tjakko Abee, Diego Gallegos Tejeda, Eddy J SmidAbstract:Background Cheese ripening is a complex, time consuming and expensive process, which involves the generation of precursors from carbohydrates, proteins and fats and their subsequent conversion into a wide range of compounds responsible for the flavour and texture of the Cheese. This study aims to investigate production of Cheese Aroma compounds outside the Cheese matrix that could be applied for instance as food supplements in dairy or non-dairy products. Results In this study, Aroma formation by a dairy Lactococcus lactis was analysed as a function of the growth medium [milk, hydrolysed micellar casein isolate (MCI) and chemically defined medium (CDM)] and the cultivation conditions (batch culture, retentostat culture and a milli-Cheese model system). In the retentostat cultures, the nutrient supply was severely restricted resulting in low growth rates (~ 0.001 h^−1), thereby mimicking Cheese ripening conditions in which nutrients are scarce and bacteria hardly grow. In total 82 volatile organic compounds were produced by the bacteria. Despite the use of a chemically defined medium, retentostat cultures had the biggest qualitative overlap in Aroma production with the milli-Cheese model system (36 out of 54 compounds). In the retentostat cultures, 52 known Cheese compounds were produced and several important Cheese Aroma compounds and/or compounds with a buttery or Cheese-like Aroma increased in retentostat cultures compared to batch cultures and milli-Cheeses, such as esters, methyl ketones, diketones and unsaturated ketones. In cultures on CDM and MCI, free fatty acids and their corresponding degradation products were underrepresented compared to what was found in the milli-Cheeses. Addition of a mixture of free fatty acids to CDM and MCI could help to enhance flavour formation in these media, thereby even better resembling flavour formation in Cheese. Conclusions This study demonstrates that retentostat cultivation is the preferred method to produce Cheese flavours outside the Cheese matrix by mimicking the slow growth of bacteria during Cheese ripening.
Konstantinos Gkatzionis - One of the best experts on this subject based on the ideXlab platform.
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Acid production, growth kinetics and Aroma profiles of Lactobacillus flora from Stilton Cheese
Food Chemistry, 2019Co-Authors: Diriisa Mugampoza, Konstantinos Gkatzionis, Robert S. T. Linforth, Christine E. R. DoddAbstract:Abstract The effect of Lactobacillus plantarum isolates from Stilton Cheese on Aroma profiles of milk fermentation was examined. Representative Lb. plantarum isolates were cultured alone and in combination with acid-producing and non-acid producing Lactococcus lactis NCIMB 9918 in UHT milk at 30 & 18 °C for 48 h & 12 weeks, respectively in presence and absence of salt, simulating Cheese production and ripening. During long-term ripening, Lb. plantarum grew faster when co-cultured with non-acid producing Lc. lactis in the presence of salt. One isolate of Lb. plantarum produced the highest concentration of alcohols, organic acids and acetoin. Co-culture of Lb. plantarum with acid-producing Lc. lactis enhanced acid and alcohol production, whereas co-inoculation with non-acid producing Lc. lactis increased acetoin synthesis. Lb. plantarum is an incidental organism in Cheese and its presence is unpredictable. Occurrence of different genotypes of Lb. plantarum could contribute to batch to batch variation in the Cheese Aroma characteristics.
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study of the influence of yeast inoculum concentration yarrowia lipolytica and kluyveromyces lactis on blue Cheese Aroma development using microbiological models
Food Chemistry, 2014Co-Authors: Elliott J Price, Konstantinos Gkatzionis, Robert S. T. Linforth, Christine E. R. Dodd, Carol A Phillips, Louise Hewson, Joanne HortAbstract:Yarrowia lipolytica and Kluyveromyces lactis occur as part of Stilton Cheese microflora yet are not controlled during production. This study investigated the influence of their inoculum concentration on Aroma production. Models of Y. lipolytica and K. lactis, with Penicillium roqueforti, were analysed using instrumental and sensory analysis. Different concentrations of Y. lipolytica produced important changes in the Aroma profiles of microbiological models, analysed by solid-phase microextraction (SPME GC–MS). Sensory analysis with discrimination tests showed differences were detectable via human perception but did not concern the similarity to blue Cheese odour. Increasing the inoculum concentration of K. lactis resulted in decreased variation between replicates. Partial least squares (PLS) regression on Flash profile data showed models inoculated with low concentrations of K. lactis exhibited blue Cheese-related attributes, associated with increased ketone production. Results suggest that controlling the amount of Y. lipolytica and K. lactis during production offers potential to manipulate blue Cheese Aroma development.
Jun Niimi - One of the best experts on this subject based on the ideXlab platform.
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cross modal taste and Aroma interactions Cheese flavour perception and changes in flavour character in multicomponent mixtures
Food Quality and Preference, 2016Co-Authors: Jun Niimi, Amy R Overington, Patrick Silcock, Phil Bremer, Conor M DelahuntyAbstract:Abstract The effect of cross-modal sensory interactions between Cheese Aroma and Cheese taste on both Cheese flavour intensity and Cheese flavour character were investigated. Cheese Aroma consisted of a mixture of ten Aroma compounds, whilst Cheese taste was constructed with the five basic tastes in water solution. Interactions were investigated using a combination of a high resolution design (HRD) and central composite design (CCD). The HRD was 2 Aroma × 5 NaCl × 5 lactic acid levels. The CCD was constructed based on a 23 factorial design that covered the HRD space. Both HRD and CCD gave a total of 57 samples. A panel of experienced assessors (n = 8–10) evaluated Cheese flavour intensity relative to reference. In addition, samples were sorted based on similarity of flavour character. Fourteen samples were selected for free choice profiling and analysed using generalised procrustes analysis (GPA). Cheese flavour intensity was non-linear and dependent on both taste level and Aroma level. The status of flavour character being Cheese-like was dependent on taste levels, where either NaCl or lactic acid at a high or low level altered the flavour character to being atypical of Cheese. A Cheese-like flavour character was maintained across a wide range of NaCl concentrations, but only across a narrow range of lactic acid concentrations. Aroma level changed the character of Cheese flavour. Overall, the balance in concentration of both tastes and Aroma levels was important in maintaining Cheese flavour character as Cheese flavour intensity was modified.
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sensory interactions between Cheese Aroma and taste
Journal of Sensory Studies, 2015Co-Authors: Jun Niimi, Andrew I Eddy, Amy R Overington, Patrick Silcock, Phil Bremer, Conor M DelahuntyAbstract:Cross-modal interactions between Cheese Aroma and Cheese taste, and between Aroma were investigated. Aroma was varied by four mixture types and three concentrations, all with a background Cheese taste, with four Aroma only controls. All Cheese Aroma samples were produced using 10 Aroma compounds commonly found in Cheese but at varying individual concentrations of compound. A panel of assessors (n = 8) evaluated in triplicate the intensities of four flavor attributes; overall intensity of Cheese, fruity Cheese, blue Cheese, and buttery Cheese. The flavor attributes that corresponded to the Aroma compound mixtures were perceived highest in intensity; blue Cheese flavor (from additional methyl ketones: 2-butanone, 2-heptanone, and 2-nonanone), fruity Cheese flavor (from additional esters: ethyl butanoate and ethyl hexanoate) or buttery Cheese flavor (from additional diacetyl). An increase in select Aroma compound concentrations from the base Aroma mixture revealed the effect of Aroma mixture interactions on flavor perception. Overall intensity of Cheese was significantly suppressed by esters (P < 0.01) and diacetyl (P < 0.01), while it was unchanged by methyl ketones. Removing taste from the mixture significantly reduced all flavor attribute intensities regardless of Cheese Aroma character. Changing the Aroma character gave different variants of Cheese flavor but did not enhance overall intensity of Cheese. Practical Applications Varying Aroma compound concentrations within a mixture to produce different Aroma types can change the flavor character. It could not however, enhance the flavor intensity of generic Cheese flavor intensity. In this case, altering Aroma character is not an effective means to potentially compensate for reduced taste on flavor intensity. Manipulating Aroma compounds that have a large influence on the flavor concept of Cheese however, such as methyl ketones, could change flavor character without altering generic Cheese flavor intensity. Manipulating Aroma compounds that contribute to a background flavor of Cheese, such as esters and diacetyl, not only could change flavor character but suppress the generic Cheese flavor intensity. Aroma compounds of choice for manipulation are therefore critical to maintaining the overall Cheese flavor concept.
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Aroma taste interactions between a model Cheese Aroma and five basic tastes in solution
Food Quality and Preference, 2014Co-Authors: Jun Niimi, Andrew I Eddy, Amy R Overington, Patrick Silcock, Phil Bremer, Samuel P Heenan, Conor M DelahuntyAbstract:Abstract The flavour perception of Cheese results from complex sensory interactions between tastes and Aromas. Using a model Cheese solution, this study investigated perceived interactions between each of five basic tastes and a Cheese Aroma mixture containing ten volatile compounds commonly found in Cheese. The five tastes – sucrose (sweetness), sodium chloride (NaCl) (saltiness), monosodium glutamate (MSG) (umami), lactic acid (sourness), and caffeine (bitterness) – were individually mixed with Cheese Aroma in water using a 5 taste level (0.2 log series) by 3 Aroma level (0.5 log series) design. Aroma controls with no added taste were also included. This resulted in 18 samples for each single taste–Aroma combination. An additional 18 samples were produced using a mixture of all 5 tastes with the 3 Aroma levels. A panel of trained assessors ( n = 10) evaluated Cheese flavour intensity and taste intensity using 100 point line scales. Evaluation was carried out in duplicate, with samples grouped by taste type; 1 evaluation session per taste per replicate. Within type, order of presentation was balanced, and taste type order was randomised between replicates. Cheese flavour intensity was enhanced by sucrose and NaCl, while being suppressed by lactic acid. NaCl enhanced Cheese flavour intensity the most at high Aroma level, while lactic acid suppressed the most at low Aroma level. When MSG level was increased, Cheese flavour intensity was enhanced at both low and medium Aroma levels, but was suppressed at the high Aroma level. The greatest enhancement of Cheese flavour intensity was found with the mixture of 5 tastes. Aroma significantly enhanced umami and bitterness, but did not enhance sweetness, saltiness, or sourness. This study showed that the perceived interaction between taste and Cheese Aroma depended on taste type and on the concentration levels of both taste type and Aroma. The mixture of tastes was more effective at enhancing Cheese flavour intensity than single tastes. This study provides knowledge that will underpin further study of taste–Aroma interactions in a model Cheese that aims to optimise Cheese flavour intensity and character.