Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling.
Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling.
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DOI：
10.3168/jds.2018-14819
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发表时间：
2018-10
影响因子：
3.5
通讯作者：
H. Silva;C. Balthazar;R. Silva;A. Vieira;R. Costa;E. Esmerino;M. Q. Freitas;A. Cruz
中科院分区：
文献类型：
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作者：
H. Silva;C. Balthazar;R. Silva;A. Vieira;R. Costa;E. Esmerino;M. Q. Freitas;A. Cruz
普拉托奶酪是一种典型的成熟巴西奶酪，含有高水平的钠，过量摄入这种微量营养素与高血压和心血管疾病有关。降低食品中钠含量的一种技术替代方案是用KCl取代氯化钠并添加增味剂。本研究旨在结合联合收割机定量描述分析（QDA）和感觉时间优势（TDS）来评估添加增味剂的减钠益生菌普拉托奶酪的感官特性。使用1%（wt/wt）盐制备益生菌普拉托奶酪的五种制剂，如下：C1（100%NaCl）、C2（50：50 NaCl：KCl）、C3（50：50 NaCl：KCl + 1%精氨酸）、C4（50：50 NaCl：KCl + 1%酵母提取物）和C5（50：50 NaCl：KCl + 1%牛至提取物）。这两种方法表明，添加风味增强剂修改的感官档案的减少钠益生菌普拉托奶酪。QDA显示，风味增强剂-特别是酵母和牛至提取物-分别增加了样品C4和C5的咸味，并且另一种风味增强剂精氨酸（样品C3）最能改变普拉托奶酪的属性。TDS优势曲线显示，酵母提取物（样品C4）的添加对奶酪风味具有积极影响，因为其最小化了由氯化钾的添加引起的苦味感知。总的来说，QDA和TDS一起使用提供了有趣的见解，建立减少钠益生菌普拉托奶酪的感官档案。
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.