Relating real time flavour release to sensory perception of soft cheeses

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.