Flavouring reduced fat high fibre cheese products with enzyme modified cheeses (EMCs)

Nessa Noronha; Denis Cronin; Dolores O'Riordan; Michael O'Sullivan

doi:10.1016/j.foodchem.2008.03.011

Flavouring reduced fat high fibre cheese products with enzyme modified cheeses (EMCs)

Food Chem. 2008 Oct 15;110(4):973-8. doi: 10.1016/j.foodchem.2008.03.011. Epub 2008 Mar 18.

Authors

Nessa Noronha¹, Denis Cronin¹, Dolores O'Riordan², Michael O'Sullivan¹

Affiliations

¹ School of Agriculture, Food Science and Veterinary Medicine, College of Life Sciences, University College Dublin, Belfield, Dublin 4, Ireland.
² School of Agriculture, Food Science and Veterinary Medicine, College of Life Sciences, University College Dublin, Belfield, Dublin 4, Ireland. Electronic address: dolores.oriordan@ucd.ie.

PMID: 26047288
DOI: 10.1016/j.foodchem.2008.03.011

Abstract

Medium (13%) and low (2%) fat imitation cheeses (pH 6 or 5.5) were flavoured with 5% w/w EMC containing 16%, 28% or 47% total free fatty acids (low to high levels of hydrolysis, respectively) and were examined by a sensory panel. Aroma active short-chain free fatty acids were monitored using gas chromatographic techniques. Regardless of cheese pH or EMC composition, panellists ranked all medium-fat cheeses similarly. Low-fat cheeses flavoured (pH 6 or 5.5) with low or medium lipolysis EMC were described as 'well-balanced' and 'cheesy' and were significantly more preferred to cheeses containing high hydrolysis EMCs. Low-fat cheeses were least preferred of all cheeses because of 'very intense' bursts of off-flavours. Lower pH cheeses were softer and less melting. Higher fat levels in imitation cheese modulated a greater retention of fat-based flavour compounds and improved their release during consumption more than did lower fat levels.

Keywords: Enzyme modified cheese; Hydrolysis; Imitation cheese; Low-fat; SPME/GC; Sensory.