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, Thejani Gunaratne, Maeva Cochet-Broch, Michael Mazzonetto, Tanoj Singh, 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 < 38.8–47.0), <i>firmness</i> (29.4 < 36.1–47.7), and <i>fracturability</i> (24.5 < 28.8–30.7), and highest in <i>cohesiveness</i> (57.0 > 39.8–45.8), <i>adhesiveness</i> (52.9 > 39.0–45.4), and <i>smoothness</i> (50.4 > 37.9–44.0). Moreover, SMM was more intense than the Control in <i>cultured</i> odor (34.9 > 29.6–30.6) and flavor (45.5 > 34.9–36.2), <i>rancid</i> (23.3 > 16.0–18.6) and <i>metallic</i> (17.7 > 14.3) flavor, <i>salty</i> taste (45.7 > 40.3–40.5) and aftertaste (38.5 > 34.9–35.8), <i>sour</i> (36.3 > 28.9) and <i>umami</i> taste (19.6 > 16.4); attributes that align with the degree of maturation. LMM showed similar differences to the Control, but was <i>firmer</i> (36.1 > 29.4), less <i>cohesive</i> (45.8 < 57.0), <i>adhesive</i> (45.4 < 52.9) and <i>smooth</i> (44.0 < 50.4) and had a less intense <i>cultured</i> odor (31.5 < 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> < 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, Thejani Gunaratne, Maeva Cochet-Broch, Michael Mazzonetto, Tanoj Singh, 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 < 38.8–47.0), <i>firmness</i> (29.4 < 36.1–47.7), and <i>fracturability</i> (24.5 < 28.8–30.7), and highest in <i>cohesiveness</i> (57.0 > 39.8–45.8), <i>adhesiveness</i> (52.9 > 39.0–45.4), and <i>smoothness</i> (50.4 > 37.9–44.0). Moreover, SMM was more intense than the Control in <i>cultured</i> odor (34.9 > 29.6–30.6) and flavor (45.5 > 34.9–36.2), <i>rancid</i> (23.3 > 16.0–18.6) and <i>metallic</i> (17.7 > 14.3) flavor, <i>salty</i> taste (45.7 > 40.3–40.5) and aftertaste (38.5 > 34.9–35.8), <i>sour</i> (36.3 > 28.9) and <i>umami</i> taste (19.6 > 16.4); attributes that align with the degree of maturation. LMM showed similar differences to the Control, but was <i>firmer</i> (36.1 > 29.4), less <i>cohesive</i> (45.8 < 57.0), <i>adhesive</i> (45.4 < 52.9) and <i>smooth</i> (44.0 < 50.4) and had a less intense <i>cultured</i> odor (31.5 < 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> < 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}
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.
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.