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http://dx.doi.org/10.9721/KJFST.2021.53.5.585

Sensory evaluation and texture of commercial dairy and vegan types of Cheddar cheese  

Kwon, Byoung Soo (Department of Food and Nutrition, Hanyang University)
Lee, Jay Heon (Department of Food and Nutrition, Hanyang University)
Lee, Kwang Yeon (Department of Food and Nutrition, Hanyang University)
Kim, Seo Jin (Taekyung Nongsan Co. Ltd.)
Jeon, Nam Bae (Taekyung Nongsan Co. Ltd.)
Yoo, Hong Hoon (Taekyung Nongsan Co. Ltd.)
Lee, Hyeon Gyu (Department of Food and Nutrition, Hanyang University)
Publication Information
Korean Journal of Food Science and Technology / v.53, no.5, 2021 , pp. 585-592 More about this Journal
Abstract
This study compared the quality characteristics of commercial Cheddar cheese of dairy types (DT) and vegan types (VT) using electronic sensory evaluation (nose and tongue) and texture profile analysis (TPA). The electronic nose detected acetaldehyde, 2-methylbutanal, and n-butanol in all samples, whereas 2,3-pentanedione and pentan-2-one were detected in DT1, VT1, and VT3. The electronic tongue detected various intensities of six tastes in the two types, regardless of the raw material. Principal component analysis by electronic sensory evaluation revealed the differences between the pattern for VT. The TPA results showed that the textures of DT and VT were not classified according to the raw material. However, the protein content affecting texture was <0.6% for VT compared with that for DT. These results are expected to be useful for establishing quality indicators in developing vegan cheese products with characteristics similar to those of dairy cheese.
Keywords
Cheddar cheese; electronic nose; electronic tongue; texture profile analysis;
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