Comparison of Dynamic Flavour Release from Hard Cheeses and Analysis of Headspace Volatiles from the Mouth with Flavour Perception during Consumption

Abstract

Flavour compounds are released at different times and with differing rates during cheese consumption. This aspect of flavour has received little attention, although it is likely to be of great importance in the perception of hard cheese flavour. Full-fat and reduced-fat hard cheeses were analysed by standard buccal headspace methodology and by conventional descriptive sensory analysis. Cheeses were further analysed by 'time-concentration' buccal headspace methodology and sensory time-intensity analysis. Conventional data distinguished between individual cheeses and between fat contents. Time-course data confirmed the results of conventional analysis, but also allowed the examination of release behaviour and changes in flavour perception with time. Partial least squares regression was successful in predicting some sensory attributes from standard buccal extracts. Time-course studies improved predictive ability.