Sensory and compositional relationships between commercial Cheddar-flavored enzyme-modified cheeses and natural cheddar
2000
Hulin-Bertaud, S. | Kilcawley, K.N. | Wilkinson, M.G. | Delahunty, C.M.
The odor and flavor characteristics of 15 commercial Cheddar-flavored enzyme-modified cheeses (EMC) and 3 natural Cheddar cheeses were determined and compared using descriptive sensory analysis. These sensory characteristics of Cheddar EMC were significantly different from those defined for natural Cheddar cheeses. EMC provided a range of "vomit," "bitter," "astringent," "chemical," and "eggy/sulphur" flavors, whereas the natural Cheddar cheeses were characterized by "sweet," "caramel," "creamy," "nutty," and "buttery" flavors. Relationships between the composition of EMC and their sensory attributes showed significant correlation. The flavor attributes "pungent," "vomit," "astringent," and "eggy/sulphur" were strongly related to a high fat content and low pH. These relationships were discussed and compared to those observed for natural Cheddar cheeses.
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