微过滤乳脂球的粒度影响切达奶酪的主要感官参数

IF 1.9 4区 农林科学 Q3 CHEMISTRY, APPLIED
Graham Eyres, Thejani Gunaratne, Maeva Cochet-Broch, Michael Mazzonetto, Tanoj Singh, Amy Logan
{"title":"微过滤乳脂球的粒度影响切达奶酪的主要感官参数","authors":"Graham Eyres,&nbsp;Thejani Gunaratne,&nbsp;Maeva Cochet-Broch,&nbsp;Michael Mazzonetto,&nbsp;Tanoj Singh,&nbsp;Amy Logan","doi":"10.1002/aocs.12831","DOIUrl":null,"url":null,"abstract":"<p>Descriptive sensory analysis discriminated between the appearance, aroma, flavor, taste and texture of Cheddar cheese samples prepared from milk varying in fat globule size; small milk fat globule milk (SMM, <i>d</i><sub>4,3</sub> = 2.76 ± 0.07 μm), large milk fat globule milk (LMM, <i>d</i><sub>4,3</sub> = 5.07 ± 0.06 μm) and Control (<i>d</i><sub>4,3</sub> = 3.91 ± 0.09 μm), over a six-month maturation period. Significant differences were measured between SMM, LMM and the Control as each cheese matured, where SMM was the most different across all parameters examined. SMM was lowest in <i>color intensity</i> (34.6 &lt; 38.8–47.0), <i>firmness</i> (29.4 &lt; 36.1–47.7), and <i>fracturability</i> (24.5 &lt; 28.8–30.7), and highest in <i>cohesiveness</i> (57.0 &gt; 39.8–45.8), <i>adhesiveness</i> (52.9 &gt; 39.0–45.4), and <i>smoothness</i> (50.4 &gt; 37.9–44.0). Moreover, SMM was more intense than the Control in <i>cultured</i> odor (34.9 &gt; 29.6–30.6) and flavor (45.5 &gt; 34.9–36.2), <i>rancid</i> (23.3 &gt; 16.0–18.6) and <i>metallic</i> (17.7 &gt; 14.3) flavor, <i>salty</i> taste (45.7 &gt; 40.3–40.5) and aftertaste (38.5 &gt; 34.9–35.8), <i>sour</i> (36.3 &gt; 28.9) and <i>umami</i> taste (19.6 &gt; 16.4); attributes that align with the degree of maturation. LMM showed similar differences to the Control, but was <i>firmer</i> (36.1 &gt; 29.4), less <i>cohesive</i> (45.8 &lt; 57.0), <i>adhesive</i> (45.4 &lt; 52.9) and <i>smooth</i> (44.0 &lt; 50.4) and had a less intense <i>cultured</i> odor (31.5 &lt; 34.9) than SMM. An increase in <i>salty</i> taste was associated with a decrease in cheese <i>firmness</i> (−0.91, <i>p</i> &lt; 0.0001). These results could provide process-driven solutions that allow the dairy industry to decrease maturation time or create differentiated cheese products to meet specific consumer tastes or function.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 9","pages":"861-878"},"PeriodicalIF":1.9000,"publicationDate":"2024-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12831","citationCount":"0","resultStr":"{\"title\":\"Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese\",\"authors\":\"Graham Eyres,&nbsp;Thejani Gunaratne,&nbsp;Maeva Cochet-Broch,&nbsp;Michael Mazzonetto,&nbsp;Tanoj Singh,&nbsp;Amy Logan\",\"doi\":\"10.1002/aocs.12831\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Descriptive sensory analysis discriminated between the appearance, aroma, flavor, taste and texture of Cheddar cheese samples prepared from milk varying in fat globule size; small milk fat globule milk (SMM, <i>d</i><sub>4,3</sub> = 2.76 ± 0.07 μm), large milk fat globule milk (LMM, <i>d</i><sub>4,3</sub> = 5.07 ± 0.06 μm) and Control (<i>d</i><sub>4,3</sub> = 3.91 ± 0.09 μm), over a six-month maturation period. Significant differences were measured between SMM, LMM and the Control as each cheese matured, where SMM was the most different across all parameters examined. SMM was lowest in <i>color intensity</i> (34.6 &lt; 38.8–47.0), <i>firmness</i> (29.4 &lt; 36.1–47.7), and <i>fracturability</i> (24.5 &lt; 28.8–30.7), and highest in <i>cohesiveness</i> (57.0 &gt; 39.8–45.8), <i>adhesiveness</i> (52.9 &gt; 39.0–45.4), and <i>smoothness</i> (50.4 &gt; 37.9–44.0). Moreover, SMM was more intense than the Control in <i>cultured</i> odor (34.9 &gt; 29.6–30.6) and flavor (45.5 &gt; 34.9–36.2), <i>rancid</i> (23.3 &gt; 16.0–18.6) and <i>metallic</i> (17.7 &gt; 14.3) flavor, <i>salty</i> taste (45.7 &gt; 40.3–40.5) and aftertaste (38.5 &gt; 34.9–35.8), <i>sour</i> (36.3 &gt; 28.9) and <i>umami</i> taste (19.6 &gt; 16.4); attributes that align with the degree of maturation. LMM showed similar differences to the Control, but was <i>firmer</i> (36.1 &gt; 29.4), less <i>cohesive</i> (45.8 &lt; 57.0), <i>adhesive</i> (45.4 &lt; 52.9) and <i>smooth</i> (44.0 &lt; 50.4) and had a less intense <i>cultured</i> odor (31.5 &lt; 34.9) than SMM. An increase in <i>salty</i> taste was associated with a decrease in cheese <i>firmness</i> (−0.91, <i>p</i> &lt; 0.0001). These results could provide process-driven solutions that allow the dairy industry to decrease maturation time or create differentiated cheese products to meet specific consumer tastes or function.</p>\",\"PeriodicalId\":17182,\"journal\":{\"name\":\"Journal of the American Oil Chemists Society\",\"volume\":\"101 9\",\"pages\":\"861-878\"},\"PeriodicalIF\":1.9000,\"publicationDate\":\"2024-03-19\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12831\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of the American Oil Chemists Society\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/aocs.12831\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the American Oil Chemists Society","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/aocs.12831","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0

摘要

描述性感官分析对用不同脂肪球大小的牛奶(小脂肪球牛奶(SMM,d4,3 = 2.76 ± 0.07 μm)、大脂肪球牛奶(LMM,d4,3 = 5.07 ± 0.06 μm)和对照组(d4,3 = 3.91 ± 0.09 μm)制备的切达奶酪样品的外观、香气、风味、口感和质地进行了区分,成熟期为六个月。随着每种奶酪的成熟,SMM、LMM 和对照组之间都出现了显著差异,其中 SMM 在所有检测参数上的差异最大。SMM 在色度(34.6;38.8-47.0)、结实度(29.4;36.1-47.7)和易碎性(24.5;28.8-30.7)方面最低,而在凝聚力(57.0;39.8-45.8)、粘合力(52.9;39.0-45.4)和光滑度(50.4;37.9-44.0)方面最高。此外,与对照组相比,小麦粉在培养气味(34.9 >29.6-30.6)和风味(45.5 >34.9-36.2)、馊味(23.3 >16.0-18.6)和金属味(17.7 >14.3)风味、咸味(45.7;40.3-40.5)和余味(38.5;34.9-35.8)、酸味(36.3;28.9)和鲜味(19.6;16.4);这些属性与成熟度一致。LMM 与对照组显示出相似的差异,但比 SMM 更坚实(36.1 > 29.4)、内聚力(45.8 < 57.0)、粘附性(45.4 < 52.9)和光滑度(44.0 < 50.4)更低,并且具有较弱的培养气味(31.5 < 34.9)。咸味的增加与奶酪硬度的降低有关(-0.91,p < 0.0001)。这些结果可以提供工艺驱动的解决方案,使乳制品行业能够缩短成熟时间或创造差异化的奶酪产品,以满足特定消费者的口味或功能。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese

Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese

Descriptive sensory analysis discriminated between the appearance, aroma, flavor, taste and texture of Cheddar cheese samples prepared from milk varying in fat globule size; small milk fat globule milk (SMM, d4,3 = 2.76 ± 0.07 μm), large milk fat globule milk (LMM, d4,3 = 5.07 ± 0.06 μm) and Control (d4,3 = 3.91 ± 0.09 μm), over a six-month maturation period. Significant differences were measured between SMM, LMM and the Control as each cheese matured, where SMM was the most different across all parameters examined. SMM was lowest in color intensity (34.6 < 38.8–47.0), firmness (29.4 < 36.1–47.7), and fracturability (24.5 < 28.8–30.7), and highest in cohesiveness (57.0 > 39.8–45.8), adhesiveness (52.9 > 39.0–45.4), and smoothness (50.4 > 37.9–44.0). Moreover, SMM was more intense than the Control in cultured odor (34.9 > 29.6–30.6) and flavor (45.5 > 34.9–36.2), rancid (23.3 > 16.0–18.6) and metallic (17.7 > 14.3) flavor, salty taste (45.7 > 40.3–40.5) and aftertaste (38.5 > 34.9–35.8), sour (36.3 > 28.9) and umami taste (19.6 > 16.4); attributes that align with the degree of maturation. LMM showed similar differences to the Control, but was firmer (36.1 > 29.4), less cohesive (45.8 < 57.0), adhesive (45.4 < 52.9) and smooth (44.0 < 50.4) and had a less intense cultured odor (31.5 < 34.9) than SMM. An increase in salty taste was associated with a decrease in cheese firmness (−0.91, p < 0.0001). These results could provide process-driven solutions that allow the dairy industry to decrease maturation time or create differentiated cheese products to meet specific consumer tastes or function.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
CiteScore
4.10
自引率
5.00%
发文量
95
审稿时长
2.4 months
期刊介绍: The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate. JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of year­to­year, environmental, and/ or cultivar variations through use of appropriate statistical analyses.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信