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Sensory evaluation of dairy flavours

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Microbiology and Biochemistry of Cheese and Fermented Milk

Abstract

It is believed that olfaction contributes the most crucial sensory information for assessing the quality and palatability of foods and is therefore of over-riding importance in determining the flavour of foods (Maruniak, 1988). The flavour of foods is usually defined as a combination of aroma and taste. Many dairy products have complex sensory properties, and it is often difficult to relate a particular sensory attribute with chemical measurements of flavour. For example, the development of the flavour and texture of cheese takes place over a long period of time, starting during cheese-making and continuing during the maturation period. Contributions to flavour development are made by the fermentation of the starter culture, and the enzymic modifications of the constituents in the milk, such as their activity towards lactose, lipids and proteins. Proteolysis influences the texture, but also leads to the formation of flavour peptides and free amino acids, which form the precursors for the development of aroma compounds. Lipolysis is important for the development of the typical flavour of mouldripened cheeses, while the starter bacteria have a direct impact on the flavour of fresh cheeses such as cottage cheese. The complexity of the natural flavours in cheese has been reviewed recently (Bakker and Law, 1994).

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  1. J. Bakker
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Editors and Affiliations

  1. Reading Laboratory, Institute of Food Research, Earley Gate, Whiteknights Road, Burghfield Common, Reading, Berkshire, RG6 6BZ, UK

    B. A. Law (Research Consultant) (Research Consultant)

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© 1997 Chapman & Hall

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Bakker, J. (1997). Sensory evaluation of dairy flavours. In: Law, B.A. (eds) Microbiology and Biochemistry of Cheese and Fermented Milk. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-1121-8_11

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  • DOI: https://doi.org/10.1007/978-1-4613-1121-8_11

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4612-8427-7

  • Online ISBN: 978-1-4613-1121-8

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