Relating real time flavour release to sensory perception of soft cheeses

被引：0
|
作者：
Salles, C [1 ]
Hollowood, TA [1 ]
Linforth, RST [1 ]
Taylor, AJ [1 ]
机构：
[1] INRA, Unite Mixte Rech Aromes, F-21065 Dijon, France
来源：
Flavour Research at the Dawn of the Twenty-First Century | 2003年
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The sensory attributes of three soft cheeses were determined. Changes in each attribute were monitored over the course of in-nose eating using Time Intensity (TI) sensory analysis. Simultaneously, the release profiles of key aroma compounds were obtained using Atmospheric Pressure Ionisation-Mass Spectrometry (API-MS). Time Intensity data and flavour release data were matched with particular attention to the main aroma attributes (sulphury, buttery and mushroom). A correlation was found only for the sulphury attribute. Poor correlation shown by the other attributes was mainly due to insufficient sensitivity of the API-MS to some key volatile compounds and unachieved discrimination of compounds with the same molecular weight. The results back the validity of the approach and pinpoint the limitations of the available techniques.
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页码：170 / 175
页数：6
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