The perceived cross-modal interactions between tastes (including sweet, salty, umami, sour, and bitter tastants) and cheese aroma were studied. The influence of NaCl, lactic acid, monosodium glutamate, and aroma on cheese flavour was investigated using a 24 full factorial design. Also, the influence of aroma character on cheese flavour was investigated using a 4 character � 3 aroma-level design. Samples were delivered using a simultaneous gustometer olfactometer, with which a taste solution was delivered orally whilst simultaneously aroma was delivered orthonasally. Experienced assessors (n = 8-9) evaluated samples in triplicate. Data were analysed using GLM-ANOVA. Cheese flavour intensity was significantly (p<0.001) enhanced by NaCl, lactic acid, and aroma, with all three main effects having similar magnitudes of enhancement. Variations in aroma character contributed towards specific flavour intensities, but not to overall cheese flavour intensity. Collectively, tastants significantly (p<0.001) contributed more than cheese aroma to the cheese flavour intensity.

Quantification of the relative contributions of taste and aroma to cheese flavour using simultaneous gustometry olfactometry

245th National Meeting (2013)

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