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Effects of Flavor and Texture on the Sensory Perception of Gouda‐Type Cheese Varieties during Ripening Using Multivariate Analysis
Author(s) -
Shiota Makoto,
Iwasawa Ai,
SuzukiIwashima Ai,
Iida Fumiko
Publication year - 2015
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13135
Subject(s) - partial least squares regression , flavor , chemistry , hexanoic acid , sweetness , aroma , food science , isoamyl acetate , sensory analysis , multivariate statistics , ripening , chromatography , flavour , gas chromatography , chemometrics , texture (cosmology) , mathematics , organic chemistry , artificial intelligence , statistics , computer science , image (mathematics)
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.