Original article Production of a cheese model for sensory evaluation of flavour compounds (1995)
BibTeX
@MISC{Salles95originalarticle,
author = {C Salles and S Dalmas and C Septier and S Issanchou and Y Noël and P Etiévant and Jl Le Quéré},
title = {Original article Production of a cheese model for sensory evaluation of flavour compounds},
year = {1995}
}
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Abstract
Summary- A cheese model used to perform sensory evaluation of flavour compounds extracted from various cheese varieties was made with caseins, low heat milk powder, deodorized milk fat, NaCI and renne!. Its composition and physicochemical properties were close to mature hard cheese, apart from a lower dry matter content and sodium concentration, and a higher lactose concentration. Its preparation was established in arder to avoid drainage for at least 24 h, which should allow the incorporation of not only sorne lipophilic substances such as aromas but also some water-soluble substances such as amino acids and peptides. The rheological behaviour of the cheese model measured by a compression test had a pattern similar to sorne hard cheeses but with much lower values and its flavour was evaluated as neutral. Compared to sorne lightly flavoured cheeses, this cheese model was found to be slightly sally, bitter or sour, and had only a light milky aroma. cheese model! composition! rheology! sensory evaluation Résumé- Production d'un modèle fromage pour des évaluations sensorielles de composés aromatiques. Un modèle fromager permettant de réaliser des évaluations sensorielles de composés aromatiques isolés à partir de diverses variétés de fromages a été fabriqué avec de la caséine, de la poudre de lait faiblement chauffé, de la matière grasse laitière désodorisée, du chlorure de sodium
Keyphrases
cheese model flavour compound sensory evaluation original article production compos aromatiques hard cheese milk fat amino acid low heat milk powder light milky aroma physicochemical property un mod le various cheese variety compression test water-soluble substance faiblement chauff du chlorure pour de valuation sensorielles sodium concentration rheological behaviour sorne lipophilic substance summary cheese model aliser de valuation sensorielles un mod le fromager permettant lactose concentration dry matter content
