抄録
We investigated factors that affect the desirability of Cheddar-type cheeses among collegiate women in Japan using sensory and instrumental analyses. The sensory characteristics of seven Cheddar cheeses were analyzed, i.e., volatile composition; fatty acid composition; low molecular weight compounds including amino acids, amines, and organic acids; texture; and color. PCA models based on the sensory attributes and instrumental analyses of the cheeses demonstrated that the texture, pH, flavor intensity, and amount of amino acids in Cheddar cheeses affected their desirability. Volatile compounds detected by headspace SPME-GC/MS explained the flavor intensity, whereas those detected by SDE-GC/MS were related to a desirable aroma after eating. The descriptive sensory analysis showed that “butter” and “mango” aroma characteristics, which were related to methyl ketone and ester volatile compounds, were important factors that affected Cheddar cheese desirability. The sensory properties changed throughout ripening because of variations in these components.
