EVALUATION OF KEY FLAVOR COMPOUNDS IN REDUCED- AND FULL-FAT CHEDDAR CHEESES USING SENSORY STUDIES ON MODEL SYSTEMS: KEY FLAVOR COMPOUNDS IN CHEDDAR CHEESE

摘要: Recent flavor chemistry studies have identified compounds at different concentrations in full- and low-fat Cheddar cheeses. The specific contributions of these cheese matrices not been established. purpose this study was to evaluate the sensory response model full-fat 75% reduced-fat Odor activity values (OAVs) for each compound cheeses were calculated. Each then added created from 3-week-old A trained panel (n = 8) evaluated properties models. final combination incorporated into models, consumers (n = 85) perceived-aged aroma. Based on OAVs perception individual 12 key identified. Target ideal determined. According consumers, perceived aged aroma intensity with (P > 0.05) commercial cheeses. PRACTICAL APPLICATION The market is increasing as become more health conscious. structure biochemistry are altered, texture remain a challenge. This established role 23 volatile using descriptive analysis systems. impact concentration differences how affect These results provide guidance mimicking cheese.