DEVELOPMENT OF A FLAVOR LEXICON FOR PROCESSED AND IMITATION CHEESES

Abstract

ABSTRACT In the U.S.A., the production of processed cheese (PC) totaled 1,014 million kg in 2005. These products are made using natural cheese (NC), but imitation products are also available. Functionality and meltability are primary characteristics of these products, but flavor also plays a role. Studies have not focused on the flavor of these products. This study was conducted to identify and define the sensory properties of PC and imitation cheese (Imi). Three dairy experts evaluated 55 PC and Imi for initial language development. Following language development and refinement, 26 PC and Imi were selected and evaluated in triplicate by an experienced sensory panel (n = 8). Data were evaluated by analysis of variance with Fisher's least significant difference for means separation and by principal component analysis. Eighteen aromatics and five basic tastes were documented in the products. PC products, which are made from NC, were characterized by sweet aromatic, cooked/milky, caramelized/toasted cheese, diacetyl, whey, milkfat and brothy flavors. Imis that had casein/caseinates were distinguished by minty flavors and Imis with other protein sources were differentiated by cardboard and oxidized/fatty flavors. This study demonstrated an array of flavor profiles among PC and between PC and Imi. This flavor lexicon can help the industry to better define and differentiate PC and Imi and ultimately to help better understand consumer flavor preferences for these products. PRACTICAL APPLICATIONS Processed cheese (PC) makes up a large market segment with processed cheese foods, spreads, and cold pack products and imitation products. These products are distinct from natural cheeses. This study established a defined descriptive flavor language for these products that can help cheese manufacturers understand the flavor profiles of different PC- and imitation cheese-type products.