Application of descriptive sensory analysis and key chemical indices to assess the impact of elevated ripening temperatures on the acceleration of Cheddar cheese ripening

The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods. A cheese sensory lexicon was developed, and descriptive sensory profiles of the Pizza cheeses were evaluated using a panel of semi-trained judges (n = 12). The following characteristics, flavor (cheddar, acidic, rancid, bitter, salty, creamy, and moldy), texture (stringiness, stretchability, firmness, and tooth pull), and appearance (meltability, oiliness, edge browning, and surface rupture) of Pizza cheeses were analyzed and compared with control samples. The sensory analysis of Pizza cheeses showed more preference toward a higher level of ripened Cheddar cheese (4 months), which was cooked using the microwave. However, the scores for texture properties were decreased with the addition of the semi-ripened cheese. The scores for stretchability and tooth pull were high in the microwave cooked samples compared with the conventionally cooked samples. The appearance attributes (meltability, oiliness, and edge browning) scores were increased with the increasing of ripened Cheddar cheese content while surface rupture was decreased. Microwave cooked Pizza cheese showed better meltability and oiliness but lower edge browning scores. The results showed that amalgamations of fresh Mozzarella and semi-ripened Cheddar cheese had a significant (p < 0.05) and positive effects on the sensory qualities of Pizza cheeses.

Download Full-text

Accelerated ripening of Cheddar cheese with the aminopeptidase of Brevibacterium linens and a commercial neutral proteinase

Journal of Dairy Research ◽

10.1017/s0022029900029617 ◽

1990 ◽

Vol 57 (4) ◽

pp. 571-577 ◽

Cited By ~ 15

Author(s):

Kiyoshi Hayashi ◽

Dean F. Revell ◽

Barry A. Law

Keyword(s):

Enzyme Activity ◽

Sensory Analysis ◽

Cheddar Cheese ◽

Brevibacterium Linens ◽

Neutral Proteinase ◽

Cheese Ripening ◽

Accelerated Ripening

SummaryPartly purified extracellular aminopeptidase from Brevibacterium linens was used to accelerate Cheddar cheese ripening. It was found that although the aminopeptidase was unstable in acidic buffer, it was highly stable in Cheddar cheese; negligible amounts of the enzyme activity were lost during 3 months' maturation. A better score for flavour in sensory analysis of enzyme-treated cheese was obtained by the combination of the aminopeptidase and a commercially available metalloproteinase (Neutrase) than by the metalloproteinase alone.

Download Full-text

The Impact of Terroir on the Flavour of Single Malt Whisk(e)y New Make Spirit

Foods ◽

10.3390/foods10020443 ◽

2021 ◽

Vol 10 (2) ◽

pp. 443

Author(s):

Maria Kyraleou ◽

Dustin Herb ◽

Grace O’Reilly ◽

Neil Conway ◽

Tom Bryan ◽

...

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Sensory Analysis ◽

Sensory Attributes ◽

Barley Variety ◽

Gas Chromatography Mass Spectrometry ◽

Potential Importance ◽

Descriptive Sensory Analysis ◽

Sensory Data ◽

The Impact

The impact of barley variety and its geographical growth location (environment) on the flavour of new make spirit was investigated to determine if “terroir” can be applied in the production of single malt whisk(e)y. New make spirits were produced at laboratory scale under controlled conditions from two different barley varieties (Olympus and Laureate) grown at two distinct environments (Athy, Co Kildare and Bunclody, Co Wexford) in Ireland over two consecutive seasons (2017 and 2018). The spirit samples were analysed by gas chromatography mass spectrometry olfactometry and descriptive sensory analysis. Forty-two volatiles were detected with eight deemed as very influential and fifteen deemed as influential to the aroma of new make spirit. Sensory attributes were influenced by barley variety, environment, and the interactions thereof over both seasons, with environment and the interaction of variety x environment having a greater impact than variety alone. Chemometric analysis of the olfactometry and sensory data found that both environment and season had a greater impact on the aromatic sensory perception of the new make spirits than variety alone. Therefore, this study clearly demonstrates a “terroir” impact on the flavour of new make spirit and highlights its potential importance especially in relation to single malt whisk(e)y.

Download Full-text

Application of an electronic nose to correlate with descriptive sensory analysis of aged Cheddar cheese

LWT ◽

10.1016/s0023-6438(02)00216-5 ◽

2003 ◽

Vol 36 (1) ◽

pp. 13-20 ◽

Cited By ~ 45

Author(s):

M.A Drake ◽

P.D Gerard ◽

J.P Kleinhenz ◽

W.J Harper

Keyword(s):

Electronic Nose ◽

Sensory Analysis ◽

Cheddar Cheese ◽

Descriptive Sensory Analysis

Download Full-text

Starter strain related effects on the biochemical and sensory properties of Cheddar cheese

Journal of Dairy Research ◽

10.1017/s0022029906002032 ◽

2006 ◽

Vol 74 (1) ◽

pp. 9-17 ◽

Cited By ~ 26

Author(s):

Dara K Hickey ◽

Kieran N Kilcawley ◽

Tom P Beresford ◽

Elizabeth M Sheehan ◽

Martin G Wilkinson

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactococcus Lactis ◽

Milk Fat ◽

Cheddar Cheese ◽

Lactobacillus Helveticus ◽

Sensory Characteristics ◽

Milk Supply ◽

Cheese Ripening ◽

The Impact

A detailed investigation was undertaken to determine the effects of four single starter strains, Lactococcus lactis subsp. lactis 303, Lc. lactis subsp. cremoris HP, Lc. lactis subsp. cremoris AM2, and Lactobacillus helveticus DPC4571 on the proteolytic, lipolytic and sensory characteristics of Cheddar cheese. Cheeses produced using the highly autolytic starters 4571 and AM2 positively impacted on flavour development, whereas cheeses produced from the poorly autolytic starters 303 and HP developed off-flavours. Starter selection impacted significantly on the proteolytic and sensory characteristics of the resulting Cheddar cheeses. It appeared that the autolytic and/or lipolytic properties of starter strains also influenced lipolysis, however lipolysis appeared to be limited due to a possible lack of availability or access to suitable milk fat substrates over ripening. The impact of lipolysis on the sensory characteristics of Cheddar cheese was unclear, possibly due to minimal differences in the extent of lipolysis between the cheeses at the end of ripening. As anticipated seasonal milk supply influenced both proteolysis and lipolysis in Cheddar cheese. The contribution of non-starter lactic acid bacteria towards proteolysis and lipolysis over the first 8 months of Cheddar cheese ripening was negligible.

Download Full-text