Study On The Aroma Quality Of Gouda Cheese And The Development Of Its Processed Product

Gouda cheese is originated from the Netherlands and has a long history.Because its mild flavor conforms to the preference of the Chinese people,it has great development potential in China.How to develop related products according to the preference of the Chinese people is the key to expanding the domestic Gouda cheese market.Based on this,this study takes Gouda cheese sold in China with different maturity as the research object.Firstly,the aroma characteristics of Gouda cheese and consumers ’ preference for cheese aroma were evaluated by consumer test and descriptive sensory evaluation,and the correlation between consumers’ preference for aroma and willingness to pay was verified by correlation analysis.Subsequently,modern flavoromics techniques were used to identify important aroma compounds in Gouda cheese.In addition,the effects of key aromas and the interaction between aroma and taste on the aroma quality of Gouda cheese were investigated by S-shaped curve and σ-τ diagram.Finally,the optimal ratio of aroma and taste substances that play an important role in Gouda cheese flavor was determined,and a processed Gouda cheese product based on Chinese consumer preferences was developed.The main conclusions of this paper are as follows:(1)A total of 11 descriptors were selected to describe the aroma characteristics of Gouda cheese by examining all applicable methods.The results of quantitative descriptive analysis combined with principal component analysis showed that ‘milky’ and ‘whey’ attributes were the characteristic aroma of low maturity Gouda cheese,‘cream’ attribute was the characteristic aroma of medium maturity Gouda cheese,and ‘fruity’,‘sour’ and ‘rancid’ attributes were the characteristic aroma of high aging.Consumer preference test results show that Gouda cheese with ‘sour’ and ‘rancid’ attributes is not popular with consumers.Chinese consumers prefer Gouda cheese with ‘milky’ and ‘cream’ aromas.The higher the frequency of eating cheese,the lower the repulsion of consumers with ‘sour’ and ‘broth’ attributes.In addition,there is a positive correlation between consumers’ aroma preference for Gouda cheese and their willingness to pay.(2)A total of 77 volatile aroma compounds were identified in 12 Gouda cheese samples with different maturity by gas chromatography-mass spectrometry(GC-MS),and 28 aroma active compounds were identified by gas chromatography-olfactometry(GC-O)detection and odor activity value(OAV)calculation.Acetoin,benzaldehyde,acetic acid,propionic acid,butyric acid,isobutyric acid,caproic acid,octanoic acid,δ-dodecalactone,(Z)-lacton and γ-dodecalactone were identified as the key aroma compounds in low maturity,medium maturity and aged Gouda cheese by aroma recombination and deletion tests.In addition,partial leastsquares analysis(PLS)showed that diacetyl and acetoin were related to the aroma attributes favored by Chinese consumers,while isobutyric acid and caproic acid were related to the aroma attributes not favored by consumers.These compounds have an important impact on the aroma preference of Chinese consumers and are considered to be important aroma compounds in Gouda cheese.(3)The threshold values of diacetyl,acetoin,hexanoic acid and isobutyric acid were 0.203mg/kg,1.046 mg/kg,0.673 mg/kg and 2.710 mg/kg,respectively.The results of aroma interaction based on S-shaped curve method and σ-τ diagram method showed that there was aroma synergistic effect between diacetyl and acetoin,caproic acid and isobutyric acid.When the concentration of diacetyl was 0.210 mg/kg or 1.050 mg/kg,and the concentration of acetoin was 0.420 mg/kg or 2.100 mg/kg,the aroma synergistic effect between diacetyl and acetoin was.When the concentration of hexanoic acid was 0.630 mg/kg and the concentration of isobutyric acid was 5.420 mg/kg,the two had a synergistic effect.Diacetyl-isobutyric acid,diacetyl-caproic acid,acetoin-isobutyric acid and acetoin-caproic acid 4 had a mutual covering effect on the aroma of the binary mixture,and when the concentration of the four compounds was near the threshold,the covering effect between the aroma was the strongest.The results of aroma-taste sensory interaction showed that sodium chloride and sucrose generally promoted the aroma of diacetyl,acetoin,caproic acid and isobutyric acid.When the content of sodium chloride was 0.95% or 1.50% and the content of sucrose was 10.00% or 15.85%,the aroma promotion effect of diacetyl and acetoin was the most significant(p < 0.05).(4)Based on the original Gaoda cheese as the main material,the development of processed cheese products.The optimum contents of sodium chloride and sucrose in Gouda cheese products(cheese stick)were determined to be 0.95 % and 10.00 % respectively by orthogonal design and experiment.The optimum concentrations of diacetyl and acetoin were 0.210 mg/kg and 2.100 mg/kg,respectively.Finally,the overall quality of the obtained Gouda cheese stick was comprehensively and systematically verified by sensory evaluation,consumer test and texture determination.The verification results showed that the Gouda cheese stick prepared in this study had significantly enhanced ‘milky’ attributes compared with the original cheese.In addition,consumers’ preference for the aroma and taste of Gouda cheese stick was significantly higher than that of original cheese,and the texture stability was good.