Chapter 2
Downloaded by UNIV LAVAL on May 5, 2016 | http://pubs.acs.org Publication Date (Web): June 15, 2015 | doi: 10.1021/bk-2015-1191.ch002
Influence of Cross-Modal Sensory Interactions on Cheese Flavour Intensity and Character Jun Niimi,*,1,2 Amy R. Overington,3 Patrick Silcock,1 Phil J. Bremer,1 and Conor M. Delahunty2 1Department
of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand 2CSIRO Animal, Food and Health Sciences, Riverside Corporate Park, 11 Julius Avenue, North Ryde, NSW 2113, Australia 3Fonterra Co-operative Group Ltd, Dairy Farm Rd / Private Bag 11029, Palmerston North 4442, New Zealand *E-mail:
[email protected].
Cross-modal sensory interactions between cheese aroma and taste, and their effect on cheese flavour intensity and difference in flavour character, were determined. NaCl, lactic acid, and aroma were varied at three different levels in combination, according to a 33 full factorial design. The change in cheese flavour intensity and difference in flavour character were measured relative to a reference using a panel (n=9). Model solutions were delivered by the simultaneous gustometer olfactometer. Increasing levels of NaCl, lactic acid, or aroma significantly (p
