title: Effects of Flavor and Texture on the Sensory Perception of Gouda-Type Cheese Varieties during Ripening Using Multivariate Analysis.
abstract: The impact of flavor composition, texture, and other factors on desirability of different commercial sources of Gouda-type cheese using multivariate analyses on the basis of sensory and instrumental analyses were investigated. Volatile aroma compounds were measured using headspace solid-phase microextraction gas chromatography/mass spectrometry (GC/MS) and steam distillation extraction (SDE)-GC/MS, and fatty acid composition, low-molecular-weight compounds, including amino acids, and organic acids, as well pH, texture, and color were measured to determine their relationship with sensory perception. Orthogonal partial least squares-discriminant analysis (OPLS-DA) was performed to discriminate between 2 different ripening periods in 7 sample sets, revealing that ethanol, ethyl acetate, hexanoic acid, and octanoic acid increased with increasing sensory attribute scores for sweetness, fruity, and sulfurous. A partial least squares (PLS) regression model was constructed to predict the desirability of cheese using these parameters. We showed that texture and buttery flavors are important factors affecting the desirability of Gouda-type cheeses for Japanese consumers using these multivariate analyses.
authors.affiliation: Milk Science Research Inst, Megmilk Snow Brand Co., Ltd., 1-1-2, Minamidai, Kawagoe, Saitama, 350-1165, Japan.
authors.forename: Makoto
authors.initials: M
authors.lastname: Shiota
authors.affiliation: Milk Science Research Inst, Megmilk Snow Brand Co., Ltd., 1-1-2, Minamidai, Kawagoe, Saitama, 350-1165, Japan.
authors.forename: Ai
authors.initials: A
authors.lastname: Iwasawa
authors.affiliation: Milk Science Research Inst, Megmilk Snow Brand Co., Ltd., 1-1-2, Minamidai, Kawagoe, Saitama, 350-1165, Japan.
authors.forename: Ai
authors.initials: A
authors.lastname: Suzuki-Iwashima
authors.affiliation: Dept. of Food Science and Nutrition Faculty of Human Science and Design, Japan Women's Univ, 2-8-1, Mejirodai, Bunkyo-ku, Tokyo, 112-8681, Japan.
authors.forename: Fumiko
authors.initials: F
authors.lastname: Iida
mesh_terms: D000596:Amino Acids / Q000032:analysis; D002611:Cheese / Q000032:analysis*; D003258:Consumer Behavior; D005227:Fatty Acids / Q000032:analysis*; D005421:Flavoring Agents; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006801:Humans; D007564:Japan; D015999:Multivariate Analysis; D009812:Odorants; D052617:Solid Phase Microextraction; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D000596:Amino Acids; D005227:Fatty Acids; D005421:Flavoring Agents; D055549:Volatile Organic Compounds
keywords: PLS; acceptability; flavo; volatile