Studies on characterization of Blue cheese flavour

Authors:
  • MRM. Rothe
    M. Rothe
  • WEW. Engst
    W. Engst
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Abstract
A variety of 20 Blue cheese samples of different quality have been used for flavour quality characterization. Sample evaluation included a sensory profile method with 15 attributes and instrumental methods such as the determination of free fatty acids, head space components by gas chromatographic analysis, determination of methyl ketones, acetaldehyde, diacetyl, acetoin, and a few summarizing group tests.Correlation analysis revealed a lot of high correlation coefficients being discussed as to their importance in detail. Only small correlation coefficients could be found between single attributes and total flavour impression thus demonstrating the complexity of the sensation. Application of cluster and discriminant analysis revealed indices which can be used for describing the intensity of 8 sensory attributes successfully. Total flavour impression can be calculated from data for fatty acids, methyl ketones, acetaldehyde, and pH‐value. There are relations with respect to cheese ripening time, too. The use of rapid tests for group determinations seems to be more limited in some cases.

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