Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling

Abstract

Prato cheese, a typical ripened Brazilian cheese, contains high levels of sodium, and the excess intake of this micronutrient is associated with hypertension and cardiovascular diseases. A technological alternative to reduce the sodium content in foods is to replace NaCl with KCl and the addition of flavor enhancers. The present study aimed to combine quantitative descriptive analysis (QDA) and temporal dominance of sensations (TDS) to assess the sensory profile of reduced-sodium probiotic prato cheese with the addition of flavor enhancers. Five formulations of probiotic prato cheese were manufactured using 1% (wt/wt) salt as follows: C1 (100% NaCl), C2 (50:50 NaCl:KCl), C3 (50:50 NaCl:KCl + 1% arginine), C4 (50:50 NaCl:KCl + 1% yeast extract), and C5 (50:50 NaCl:KCl + 1% oregano extract). Both methods indicated that the addition of flavor enhancers modified the sensory profile of the reduced-sodium probiotic prato cheese. The QDA revealed that flavor enhancers-in particular, yeast and oregano extract-increased the saltiness of samples C4 and C5, respectively, and that the other flavor enhancer, arginine (sample C3), most modified the attributes of prato cheese. The TDS dominance curves revealed that the addition of yeast extract (sample C4) had a positive effect on cheese flavor because it minimized the bitter taste perception resulting from the addition of potassium chloride. Overall, QDA and TDS used together provided interesting insights for establishing the sensory profile of reduced-sodium probiotic prato cheese.