Cheese Odor Research Articles

Enhancing saltiness perception by chemosensory interaction: an fMRI study

Neuroimaging studies that focus on taste, odor, and their interactions can specify their capability to elicit brain regions responsible for flavor perception and reward. Such information would be useful for formulating healthy food products, such as low salt food. In this study, a sensory experiment was conducted to investigate the capability of cheddar cheese odor, monosodium glutamate (MSG), and their interactions to enhance saltiness perception and preference of NaCl solutions. The activated brain areas in response to odor-taste-taste interactions were then investigated using an fMRI study. The results of the sensory tests showed that saltiness and preference of NaCl solutions were enhanced in the presence of MSG + cheddar cheese odor. According to the fMRI study, the stimulus with a higher salty rate activated the rolandic operculum, and the stimulus with a higher preference activated the rectus, medial orbitofrontal cortex, and substantia nigra. Moreover, the activation of multiple regions, such as the orbitofrontal cortex (OFC), anterior cingulate cortex (ACC), temporal pole, and amygdala was observed in response to (cheddar cheese odor + MSG + NaCl) minus (odorless air + NaCl).

A signal detection reminder methodology to evaluate effects of odor–taste-taste interactions to enhance the perceived saltiness

Currently, numerous attempts are made to increase the perceived saltiness of food without adding more NaCl. In the present study, a method based on a reminder design and signal detection theory was used to evaluate the effects of cheddar cheese odor, meat odor, and monosodium glutamate (MSG) on the perceived saltiness and preference of three intensities of NaCl through the d' and R-Index. A solution of 2 g/L NaCl combined with odorless air was the blind reference product, which was also tested as one of the test products. The reference sample was compared to the target samples. A total of twelve right-handed subjects (19–40 years; body mass index BMI 21–32; 7 females and 5 males) performed sensory difference tasks across six days. Cheddar cheese odor was more effective in increasing the perceived saltiness and preference of NaCl solutions than meat odor. When MSG was added to the NaCl solutions, the perceived saltiness and preference were increased. Overall, the signal detection reminder method could provide a comprehensive psychophysical framework to measure saltiness perception and preference of odor–taste-taste interactions using d' (a distance measure) and R-index (an area measure).

The strategy of odor−taste−texture interactions to produce low salt bread: Oral processing and sensory properties

AbstractBackground and ObjectivesSince bread consumption has a significant role in enhancing salt intake in the human diet, this study aimed to decrease the salt level in bread while maintaining its desirable properties. The strategy of odor−taste−texture interactions was used to reduce the 50% NaCl level of the bread, in which gel emulsifier was a texture agent, cheese odor was an odor agent, and monosodium glutamate (MSG) and NaCl were taste substances. Bread characterizations (i.e., texture, structure, and mastication), properties of the bolus (i.e., texture and particle size distribution), and the sensory properties of low salt bread were investigated.FindingsBread samples with lower porosity had a denser structure, resulting in higher hardness. The low salt bread samples, formulated with a gel emulsifier (1% of flour weight), showed lower hardness and higher porosity (%). The bread samples with higher springiness needed a longer chewing time. The bread samples with larger air cell sizes resulted in bolus with smaller particle sizes. According to sensory analysis the interactions of gel emulsifier with taste in the bread matrix increased porosity and softness perception.ConclusionsOdor−taste−texture interactions were an appropriate strategy to improve some of the sensory properties of low‐salt bread samples, such as increasing porosity, bread flavor, and softness.Significance and NoveltyThe present study investigated the impact of cheese odor‐NaCl‐MSG interactions combined with a gel emulsifier on the flavor and texture characterization of low salt bread.

Cheese and cheese infusions: ecological traps for mosquitoes and spotted wing Drosophila.

Harnessing insect ecology for insect control is an innovative concept that seeks to exploit, among others, insect-microbe ecological interactions for improved control of pest insects. Microbe-produced cheese odour attracts several dipterans, including host-seeking mosquitoes, but this phenomenon has not been thoroughly explored for mosquito control. Here we tested the hypothesis that attraction of mosquitoes to cheese odour can be exploited as an ecological trap for mosquito control. In laboratory and/or field experiments, we show that (i) each of five cheese varieties tested (Raclette, Pecorino, Brie, Gruyere, Limburger) strongly attracts female Aedes aegypti and Culex pipiens; (ii) cheese infusions, or headspace odourant extracts (HOEs) of cheese infusions, significantly affect oviposition choices by mosquitoes, (iii) HOEs contain at least 13 odourants; (iv) in field settings, cheese infusions more effectively stimulate mosquito oviposition than positive bluegrass infusion controls, and also capture (by drowning) the spotted wing Drosophila, Drosophila suzukii; and (v) home-made cheese infusions modulate oviposition choices by mosquito females and affect the survivorship of their offspring larvae. Our data show that microbial metabolites associated with cheese are attractive to mosquito females seeking hosts and oviposition sites and are likely toxic to mosquito larvae. These microbes and their metabolites could thus be co-opted for both the attract, and the kill, function of 'attract & kill' mosquito control tactics. Implementation of customizable and non-conventional nutritional media as microbe-based ecological traps presents a promising concept which exploits insect ecology for insect control. © 2021 Society of Chemical Industry.

Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes.

This study investigated the impact of the addition of exogenous enzymes (Accelerzyme CPG, Debitrase DBP20) or cellular preparations (FlavoGard), traditionally used in the cheese industry, to accelerate flavour development of dry fermented sausages with 6% of lactic derivatives content. Sausages were fermented to pH 5.0, dried for 32 days and vacuum packed stored under refrigeration for 60 days. Sausages were analysed for physicochemical parameters, technological microbiota and proteolysis after fermentation, drying/ripening and storage. Similar compositional results were obtained in all products (38-39% humidity in the final product; 38.2% fat and 40.7% protein as dry matter throughout the study). Debitrase application positively affected proteolysis by changing the free amino acid profile and increasing non-protein nitrogen and total free amino acids by 2.2 and 11.8-fold, respectively. Accelerzyme increased ripened cheese flavour and overall sensory quality from 5.1 to 5.8; Debitrase increased ripened cheese odour and flavour, bitterness, umami, adhesiveness, pastiness, and overall sensory quality from 5.0 to 5.9, and decreased acid and hardness. This study highlights the effects of adding some exogenous enzyme/bacterial preparations traditionally used in the cheese industry to enhance the flavour of dry fermented sausages with high content of lactic ingredients and increase its sensory quality.

The milk – cheese cycle with alpha emitters – pulmonary contribution to the refeeding of the hormonal system in unoptimal conditions

There is a material truth behind the expression “French people are cheese-eating surrendering monkeys” that involves the higher natural radioactivity in France (averaged) in comparison with the USA, the United Kingdom, Spain and Poland. This comes from the hormone loss related to internal alpha emitting nanoparticulate contamination and involves a compensation with among other things milk drinking and cheese eating. The basic hormone loss can be related to the “surrendering” reputation entirely (testosterone for instance was shown to be destroyed in uranium miners). A secondary cycle emerges to re-establish the sexual difference, where women in these regions typically drink fresh milk whereas men typically eat cheeses that have stayed long in caves and where the hormones have disappeared. This is globally spontaneous. Inhalation of cheese odors serve for cerebral confirmation that hormones have disappeared. That general theorem is a subpart of what was already denominated earlier the meat-pollution cycle for reasons of desire to adopt an easily memorizable name, due to the essentiality of the concept for humankind.

Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: Effects of extrusion temperature and sunflower oil content

Pre-extrusion flavoring with butyric acid and cysteine, as aroma precursors, was used for production of cheese-flavored expanded corn-based snacks. The effects of extrusion temperature and sunflower oil sprinkled over the snacks on the physical and sensory characteristics of the products were evaluated. Both variables had influence on the expansion ratio, density, luminosity, yellow chromaticity and chroma, as well as on oil flavor, cheese odor, cheese flavor, salty taste, and umami taste (descriptive). Cheese flavor intensity (consumers) and oil odor and cereal flavor (descriptive) were influenced by sunflower oil, while yellow color, crispness and hardness (descriptive) were influenced by extrusion temperature. In terms of overall acceptability, all snacks, excepting that obtained at low extrusion temperature (91.8 °C) or that with no oil addition, showed similar acceptability. In this way, snacks with low oil content (i.e. 3.5%) may be considered as so preferred as snacks with 20.5% of sunflower oil. Therefore, the pre-extrusion flavoring with aroma precursors is feasible and a promising technology, because it allows the production of snacks with desirable physical and sensory characteristics, as well as better nutritive value, due to the low incorporation of lipids into the snacks sprinkled with the sunflower oil.

Effect of olive oil in dairy cow diets on the fatty acid profile and sensory characteristics of cheese

The effects of dietary unrefined olive oil (OO) residues and hydrogenated vegetable oil (HVO) on the fatty acid profiles of milk and cheese and the sensory characteristics of cheeses were determined. For 9 weeks, animals were fed a control diet with no added lipid (n = 5 cows), or fat-supplemented diets containing OO or HVO (in both cases n = 5 cows; 30 g kg−1 dry matter). Compared with control and HVO, OO increased C18:1 cis-9, and C18:3 cis-9, cis-12, cis-15 fatty acids in milk; and also increased C18:1 trans-10, C18:1 trans-11, C18:1 cis-9, C18:2 cis-9, trans-11 and C18:3 cis-9, cis-12, cis-15 fatty acids in cheeses. OO reduced the number of holes, overall odour and acidity of cheeses, whereas HVO increased the cow milk odour, bitterness and acidity of cheeses. Overall, OO can improve the cheese fatty acid profile, but with adverse effects on sensory attributes.

Combination of odour‐stimulation tools and surface response methodology for odour recombination studies

AbstractThe objective of this study was to evaluate the relative impact of 12 odour‐active compounds on the odours of three different non‐processed semi‐hard kinds of cheese using a combination of different odour stimulation tools. Based on a previous study, eight odorants were identified as contributors to the basic odour of the cheeses, and four additional odorants were identified as contributors to the specificity of each cheese. The eight basic odorants were dispatched into four vessels of an olfactometer, which delivered mixtures following a Box‐Behnken design. Each odour mixture was compared with each real cheese odour based on a direct similarity rating. An optimal basic composition of the four olfactometer vessels for each of the three cheeses was obtained. One vessel that contained a mixture of four odorants significantly impacted the odour similarity scores; thus, the four odorants (3‐methyl butane‐1‐ol, butanoic acid, 3‐methylbutanoic acid and dimethyl trisulphide) were individually tested along with four additional odorants (2,3‐dimethyl pyrazine, benzaldehyde, methyl 2‐methyl‐3‐furyl disulphide and gamma heptalactone) in a second experiment using the olfactoscan technique. A paired comparison between real cheese odours and the odour mixtures delivered by the olfactometer combined with odorants eluted from a gas‐chromatograph indicated that dimethyl trisulphide primarily contributed to one of the cheese odours and butanoic acid contributed to another cheese odour. Gamma heptalactone had a positive impact, whereas benzaldehyde and 1‐octen‐3‐one had a negative impact, on the similarity between the recombined odour and the odour of the third cheese. This original approach is a promising tool for the reformulation of food aromas.

Physical-chemical and antimicrobial properties of Egg White Protein Powder films incorporated with orange essential oil on Kashar Cheese

In this study, the effects of edible film (EWPPCVV) produced by the addition (2% v/v) orange essential oil (EOCVV) to sorbitol (3% w/v) egg white protein powder (EWPP) based film on the physico-chemical and antibacterial properties, appearance (color, structure, brightness) and odor of kashar cheese were studied .Cheese samples were separately coated with these films and stored at +4°C for 30 days. Analyses were performed on the 1st, 7th, 15th and the 30th days of storage. During storage, the inner and outer hardness values during storage of the samples coated with EWPPCVV were lower than of those coated with EWPP. With the addition of EOCVV to the film, the antimicrobial effects on of the studied microorganisms increased. EWPP film was brighter and more transparent compared to EWPPCVV. The color of EWPPCVV was more yellowish.

The Neural Bases of Disgust for Cheese: An fMRI Study.

The study of food aversion in humans by the induction of illness is ethically unthinkable, and it is difficult to propose a type of food that is disgusting for everybody. However, although cheese is considered edible by most people, it can also be perceived as particularly disgusting to some individuals. As such, the perception of cheese constitutes a good model to study the cerebral processes of food disgust and aversion. In this study, we show that a higher percentage of people are disgusted by cheese than by other types of food. Functional magnetic resonance imaging then reveals that the internal and external globus pallidus and the substantia nigra belonging to the basal ganglia are more activated in participants who dislike or diswant to eat cheese (Anti) than in other participants who like to eat cheese, as revealed following stimulation with cheese odors and pictures. We suggest that the aforementioned basal ganglia structures commonly involved in reward are also involved in the aversive motivated behaviors. Our results further show that the ventral pallidum, a core structure of the reward circuit, is deactivated in Anti subjects stimulated by cheese in the wanting task, highlighting the suppression of motivation-related activation in subjects disgusted by cheese.

Effect of reuterin-producing Lactobacillus reuteri coupled with glycerol on the volatile fraction, odour and aroma of semi-hard ewe milk cheese

The effect of the biopreservation system formed by Lactobacillus reuteri INIA P572, a reuterin-producing strain, and glycerol (required for reuterin production), on the volatile fraction, aroma and odour of industrial sized semi-hard ewe milk cheese (Castellano type) was investigated over a 3-month ripening period. The volatile compounds were extracted and analyzed by SPME-GC-MS and cheese odour and aroma profiles were studied by descriptive sensory analysis. Control cheese was made only with a mesophilic starter and experimental cheeses with L. reuteri were made with and without glycerol. The addition of L. reuteri INIA P572 to milk enhanced the formation of six volatile compounds. Despite the changes in the volatile compounds profile, the use of L. reuteri INIA P572 did not noticeably affect the sensory characteristics of cheese. On the other hand, the addition of L. reuteri INIA P572 coupled with 30mM glycerol enhanced the formation of twelve volatile compounds, but decreased the formation of five ones. The use of the biopreservation system did not affect overall odour and aroma quality of cheese although it resulted in a significant decrease of the odour intensity scores. In addition, this cheese received significant higher scores for “cheesy” aroma and significant lower scores for the aroma attributes “milky”, “caramel” and “yogurt-like”. The first two axes of a principal component analysis (PCA) performed for selected volatile compounds and sensory characteristics, accounting for 75% of the variability between cheeses, separated cheeses made with L. reuteri INIA P572 and glycerol from the rest of cheeses, and also differentiated control cheese from cheeses made with L. reuteri INIA P572 from day 60 onward. Our results showed that the reuterin-producing L. reuteri INIA P572 strain, when coupled with glycerol, may be a suitable biopreservation system to use in cheese without affecting odour and aroma quality.

Sensorial Properties, Chemical Characteristicsand Fatty Acids Profile of Cheese Fortified by Encapsulated Kilka Fish Oil

<p>However Kilka is a valuable fish in nutritional point of view, but a large part of it used in poultry feed. The main<br />reason is the undesirable odor. In this study Kilka oil was blended with milk at 1% and 2% level and then the<br />mixture spray dried. These encapsulated Kilka oil were added to cheese as a fortificant materials at 5% level.<br />Cheese without encapsulated Kilka oil was as a control treatment. Results showed that there was no significant<br />difference (p>0.05) between color of fortificated cheese with control cheese. There was no significant difference<br />(p>0.05) between odor of cheese with 5% encapsulated Kilka oil that contain 1% Kilka oil (A) with control<br />cheese. There was no significant difference (p>0.05) between flavor of cheese with 5% encapsulated Kilka oil<br />that contain 1% Kilka oil (A) with cheese with 5% encapsulated Kilka oil that contain 2% Kilka oil (B) but there<br />was significant difference (p<0.05) between these two treatments with control cheese. Also, the eicosapentaenoic<br />acid (EPA) and docosahexaenoic acid (DHA) content of fortified cheeses had significant difference (p<0.05)<br />with control cheese.</p>

The content of free fatty acids in relation to electronic nose sensors responses and sensory evaluation of cheese in a lamb skin sack (Sir iz mišine) throughout ripening

The leading biochemical process during ripening of cheese in a lamb skin sack is lipolysis. In order to evaluate the influence of free fatty acids (FFA) liberated during lipolysis, on the cheese in a sack flavour and aroma, the relationship between sensory properties (odour, taste and total sensory score) and FFA content throughout ripening was determined. Additionally, differentiation of cheeses in various ripening stages was performed by analysis of specific profile of cheese volatile compounds using electronic nose. The obtained results demonstrated that the content of certain FFA is responsible for specific flavour and aroma in various ripening stages, which directly influence the consumers’ sensory scores of the cheese. The concentration of fatty acids C 14:0, C 14:1, C 17:0, C 18:0, C 18:2n-6 and C 23:0 (P<0.05), as well as C 16:0, C 18:3n-3, C 23:0 (P<0.01) in 45 days matured cheese resulted in significantly positive correlation with cheese odour. Concentrations of fatty acids C 8:0, C 17:0, C 18:0 C 18:1n-9t, C 18:1n-9c (P<0.05), C 14:0, C 16:0, C 16:1, C 18:3n-3, C 21:0, C 23:0 (P<0.01), C 12:0, and C 22:0 (P<0.001) correlated significantly with the cheese taste. As a consequence of the ripening time and the ripening conditions, C 4:0, C 6:0 and C 8:0 fatty acids were accumulated and contributed to the lower sensory scores of the 60 days matured cheese. Long-chain unsaturated FFAs ttC 18:2, C 20:2 and C 22:6n-3, also negatively correlated with the sensory properties of cheese in a sack, probably as precursors for synthesis of shorter acids and alcohols. Electronic nose analysis showed very well differentiation of cheeses in various ripening stages and these results are mostly in accordance with the results of consumers’ sensory assessment and physicochemical analyses. Well matured cheese was not well accepted by consumers due to the extensive lipolysis reactions in cheese during ripening. In terms of sensory quality electronic nose could be of a great help to cheesemakers in satisfying consumers requirements for optimal flavour and aroma properties of cheese by estimating ending of ripening time and lipolysis reactions.

Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening

Ripening descriptors are the main factors that determine consumers’ preferences of soft cheeses. Six descriptors were defined to represent the sensory changes in Camembert cheeses: Penicillium camemberti appearance, cheese odor and rind color, creamy underrind thickness and consistency, and core hardness. To evaluate the effects of the main process parameters on these descriptors, Camembert cheeses were ripened under different temperatures (8, 12, and 16°C) and relative humidity (RH; 88, 92, and 98%). The sensory descriptors were highly dependent on the temperature and RH used throughout ripening in a ripening chamber. All sensory descriptor changes could be explained by microorganism growth, pH, carbon substrate metabolism, and cheese moisture, as well as by microbial enzymatic activities. On d 40, at 8°C and 88% RH, all sensory descriptors scored the worst: the cheese was too dry, its odor and its color were similar to those of the unripe cheese, the underrind was driest, and the core was hardest. At 16°C and 98% RH, the odor was strongly ammonia and the color was dark brown, and the creamy underrind represented the entire thickness of the cheese but was completely runny, descriptors indicative of an over ripened cheese. Statistical analysis showed that the best ripening conditions to achieve an optimum balance between cheese sensory qualities and marketability were 13±1°C and 94±1% RH.

Influence of manufacturing procedure on the compositional and sensory properties of n-3 fatty acid-enriched pecorino cheese.

Pecorino cheeses were produced using two different manufacturing procedures (either from raw milk or from milk previously subject to a thermisation at 65°C for 10s with the addition of starter culture) using the milk obtained from three groups of ewes fed three different concentrates: (1) control, (2) control enriched with 100g/kg of extruded linseed, and (3) control enriched with 200g/kg of extruded linseed. All concentrates were administered with alfalfa hay ad libitum. The extruded linseed-enriched diets increased the concentration of n-3 fatty acids, conjugated linoleic acid, and monounsaturated and polyunsaturated acids in raw milk and thermised milk cheese and decreased the concentration of saturated fatty acids. Changes in the manufacturing procedure did not influence the fatty acid composition of the cheeses but markedly influenced their sensory properties. In particular, heat-treating the milk and adding a starter reduced the differences in cheese odour, flavour and toughness induced by the diet when raw milk was used. Cheeses made with thermised milk and the addition of starter culture were more uniform and obtained a higher score in the preference test compared with the corresponding raw milk cheeses. An appropriate manufacturing process, therefore, can be a possible strategy to obtain cheeses with improved health-promoting properties and an unaltered acceptance level by consumers.

Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models

Yarrowia lipolytica and Kluyveromyces lactis occur as part of Stilton cheese microflora yet are not controlled during production. This study investigated the influence of their inoculum concentration on aroma production. Models of Y. lipolytica and K. lactis, with Penicillium roqueforti, were analysed using instrumental and sensory analysis. Different concentrations of Y. lipolytica produced important changes in the aroma profiles of microbiological models, analysed by solid-phase microextraction (SPME GC–MS). Sensory analysis with discrimination tests showed differences were detectable via human perception but did not concern the similarity to blue cheese odour. Increasing the inoculum concentration of K. lactis resulted in decreased variation between replicates. Partial least squares (PLS) regression on Flash profile data showed models inoculated with low concentrations of K. lactis exhibited blue cheese-related attributes, associated with increased ketone production. Results suggest that controlling the amount of Y. lipolytica and K. lactis during production offers potential to manipulate blue cheese aroma development.

Interactions and Effects of the Seasoning Mixture Containing Fish Protein Powder/Omega-3 Fish Oil on Children's Liking and Stability of Extruded Corn Snacks Using a Mixture Design Approach

d-optimal mixture designs were used to investigate the effect of varying the ratios of fish protein powder/omega-3 fish oil, cheddar cheese powder and vegetable oil and their interactions on liking and stability of extruded corn snacks. Liking of the fortified prototypes and a regular corn snack (control) were also studied based on a central location test method. The fortified prototypes were liked by children aged 7–12 years old. However, sensory changes of prototypes were observed within the storage time. Negative attributes indicating oxidation (i.e., off-odors and flavors) were affected in the fortified prototypes after 12 weeks of storage, but attributes showing product quality (corn snack odor and flavor, and cheddar cheese odor and flavor) did not change for all products during the study. The overall conclusion is that seasoning of extruded corn snacks with fishery-derived products would be an option to provide nutrient snacks to consumers and to increase fish consumption. Practical Applications Seasoning of extruded corn snacks with functional fishery-derived ingredients could produce accepted corn snacks. Consumer tests revealed that the children really liked the fortified products. Fortification of extruded corn snacks with 18% fish protein powder and 17% omega-3 fish oil did not influence the sensory attributes of the products after development and within 12 week's storage. Seasoning of extruded corn snacks with such ingredients would be an option to provide nutrient snacks for kids and to increase fish consumption.

Effect of Yarrowia lipolytica on blue cheese odour development: Flash profile sensory evaluation of microbiological models and cheeses

Yarrowia lipolytica is among the most frequently occurring species in the secondary flora of blue cheeses. This organism produces a range of important aroma compounds for blue cheese flavour when cultured outside of cheese. However, trends in aroma profiles that are observed with instrumental analysis are not always evident in the perception of the aroma with sensory analysis. The odour perception of microbiological models combining Penicillium roqueforti and Y. lipolytica blue cheese isolates were compared with the odour of real blue cheeses using the technique of Flash profiling. Assessors (n = 9) ranked the samples according to their blue cheese odour intensity and discriminated the P. roqueforti + Y. lipolytica model from the model only containing P. roqueforti which was included as a control. The synergy between Y. lipolytica and the mould appears to be responsible for the production of blue cheese odour.

Consumer acceptability of ovine cheese from ewes fed extruded linseed-enriched diets

The aim of this experiment was to study consumer acceptability and composition of Pecorino cheese obtained from ewes fed an extruded linseed-enriched diet. Sixty lactating Sarda ewes were randomly assigned to 3 dietary treatments: (1) control concentrate (CTR); (2) concentrate enriched with 100g/kg of extruded linseed (EL-10); (3) concentrate enriched with 200g/kg of extruded linseed (EL-20), that were all administered along with ad libitum alfalfa hay. Cheeses were made with the bulk milk obtained from the 3 groups. The results showed that the diet affected cheese composition after 60days of ripening. Linseed supplementation decreased protein and fat content while it increased the concentration of monounsaturated, polyunsaturated and long-chain fatty acids in both EL-10 and EL-20 cheeses. The extruded linseed-enriched diets improved the n-3 fatty acid and conjugated linoleic acid contents and decreased the n-6/n-3 fatty acid ratio. A consumer panel evaluated the cheeses for color, eyeness, toughness, Pecorino cheese odor, Pecorino cheese flavor, extraneous odors and flavors and overall acceptability. Although EL-10 and EL-20 cheeses differed from the CTR cheese for some sensory profile attributes, all groups proved similar for overall acceptability and presence of extraneous odors and flavors. A triangle test showed no differences among dietary treatments. Furthermore, when a MOS sensor array, composed of six metal oxide sensors, was used to evaluate the three types of cheeses, no differences were found among groups. Extruded linseed supplementation seems therefore a possible strategy for improving the nutritional quality of lipids in Pecorino cheese without affecting its sensory properties.