Sensory profiling of bread flavor with added natural cheese
2019
Morita, A. ((Mitsubishi Corporation Life Sciences Limited, Inashiki-gun, Ibaraki (Japan)), (Ochanomizu University, Bunkyo-ku, Tokyo (Japan))) | Fujimoto, A. | Hayakawa, F. | Kasai, M.
The purpose of this study is to establish a sensory evaluation method for bread with added natural cheese. Loaf-type breads were made with 13 kinds of natural cheese added. Both the Lsup(*) value of the crust and the specific volume of the bread decreased with the addition of cheese. The flavor characteristics of several types of cheese bread were investigated by descriptive sensory evaluation. A panel of 10 judges, who were selected and trained, evaluated 14 bread samples. Fifty-two sensory descriptive terms (44 smell terms and 8 taste terms) for cheese bread were identified. Fourteen terms (9 smell terms and 5 taste terms) were developed from a roundtable discussion by the trained panel with previous experience in evaluating cheese bread. A sensory characteristics map of each cheese bread sample, composed of the factor loadings and sample scores, clearly showed the sensory characteristics of each sample.
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