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Sullivan RC, Nottage S, Makinwa F, Oruna-Concha MJ, Fagan CC, Parker JK. Characterisation of Cooked Cheese Flavour: Non-Volatile Components. Foods 2023; 12:3749. [PMID: 37893642 PMCID: PMC10606102 DOI: 10.3390/foods12203749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 09/24/2023] [Accepted: 10/07/2023] [Indexed: 10/29/2023] Open
Abstract
This work examined the role of selected non-volatile compounds in cooked cheese flavour, both as tastants and as precursors of aroma generation in the Maillard reaction. The effect of cooking on the concentration of selected non-volatile compounds (organic acids, sugars, amino acids, γ-glutamyl dipeptides, and diketopiperazines) in six cheeses (mature Cheddar, mozzarella, Parmesan, and mild Cheddar (low, medium, and high fat)) was determined. Sugars, amino acids, and γ-glutamyl dipeptides were extracted and analysed by LC, whereas diketopiperazines were extracted by solid-phase extraction and analysed by GC-MS. Sugars, amino acids, and γ-glutamyl dipeptides decreased in concentration during cooking, whereas diketopiperazines and some organic acids increased in concentration. Diketopiperazines were above the taste threshold in some cooked cheeses and below the threshold in uncooked cheeses. The role of fat content in cooked cheese flavour is discussed. Furthermore, γ-glutamyl dipeptide concentration increased during 24 months of ageing in low, medium, and high-fat Cheddars, with similar levels of γ-glutamyl dipeptide detected in aged low and high-fat Cheddars. This work will give valuable insight for the dairy industry to inform the development of cheeses, especially low-fat variants, for use in cooked foods.
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Affiliation(s)
- Rosa C. Sullivan
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK (F.M.); (M.J.O.-C.)
- Synergy Flavours Ltd., Hillbottom Road, Sands Industrial Estate, High Wycombe HP12 4HJ, UK
| | - Samantha Nottage
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK (F.M.); (M.J.O.-C.)
| | - Fiyinfolu Makinwa
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK (F.M.); (M.J.O.-C.)
| | - Maria Jose Oruna-Concha
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK (F.M.); (M.J.O.-C.)
| | - Colette C. Fagan
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK (F.M.); (M.J.O.-C.)
| | - Jane K. Parker
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK (F.M.); (M.J.O.-C.)
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Lorén N, Niimi J, Höglund E, Albin R, Rytter E, Bjerre K, Nielsen T. Sodium reduction in foods: Challenges and strategies for technical solutions. J Food Sci 2023; 88:885-900. [PMID: 36658676 DOI: 10.1111/1750-3841.16433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 11/02/2022] [Accepted: 12/06/2022] [Indexed: 01/21/2023]
Abstract
In many parts of the world, sodium consumption is higher than recommended levels, representing one of the most important food-related health challenges and leading to considerable economical costs for society. Therefore, there is a need to find technical solutions for sodium reduction that can be implemented by food producers and within food services. The aims of this review are to discuss the barriers related to sodium reduction and to highlight a variety of technical solutions. The barriers relate to consumer perception, microbiology, processing, and physicochemistry. Existing technical solutions include inhomogeneous salt distribution, coated salt particles, changing particle sizes and forms, surface coating, multisensory combinations, sodium replacements, double emulsions, adapted serum release by microstructure design, and adapted brittleness by microstructure design. These solutions, their implementation and the associated challenges, and applicable product categories are described. Some of these solutions are ready for use or are in their early development stages. Many solutions are promising, but in most cases, some form of adaptation or optimization is needed before application in specific products, and care must always be taken to ensure food safety. For instance, further research and innovation are required in the dynamic evolution of saltiness perception, consumer acceptance, the binding and migration of sodium, juiciness, microbiological safety, and the timing of salt addition during processing. Once implemented, these solutions will undoubtedly support food producers and food services in reducing sodium content and extend the application of the solutions to different foods.
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Affiliation(s)
- Niklas Lorén
- RISE Agriculture and Food, Göteborg, Sweden.,Department of Physics, Chalmers University of Technology, Göteborg, Sweden
| | - Jun Niimi
- RISE Material and Surface Design, Göteborg, Sweden
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Cosson A, Blumenthal D, Descamps N, Souchon I, Saint-Eve A. Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions. Food Res Int 2021; 141:110151. [DOI: 10.1016/j.foodres.2021.110151] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 01/10/2021] [Accepted: 01/12/2021] [Indexed: 12/22/2022]
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Thomas-Danguin T, Guichard E, Salles C. Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a review. Food Funct 2019; 10:5269-5281. [PMID: 31436262 DOI: 10.1039/c8fo02006j] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Salt reduction in foods is becoming an important challenge to protect population health from severe diseases as recommended by different health agencies worldwide. Among the reduction strategies already evaluated in order to lower sodium salt content in foods, the use of cross-modal interactions between taste and odour, regardless of saltiness, was revealed to be a very promising method to improve saltiness perception. Cross-modal odour-taste interactions, as means to enhance salty taste in foods, is reviewed. Salt-related odours can enhance salty taste in water solutions containing a low level of sodium chloride through odour-induced changes in taste perception. Odour-induced saltiness perception enhancement (OISE) depends on salt concentration (intensity). OISE was also found to be effective in low salt content solid model cheese but was texture- and composition-dependent. A significant enhancement in saltiness perception induced by Comté cheese and sardine odours was observed only in model foods with soft textures. In ternary odour-sour-salty solutions, sourness additively enhanced saltiness perception with salt-related odours. Finally, in cream-based food systems, a strategy combining OISE and heterogeneous distribution of stimuli was found to compensate for a greater than 35% decrease in salt content without significant loss of acceptability. However, variation in the composition of the food matrix influenced aroma and salt release and consequently the overall saltiness perception. A better knowledge of the mechanisms involved in cross-modal perceptual interactions at the central level should allow for the optimization of their use as salt reduction strategies for healthier food design.
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Affiliation(s)
- Thierry Thomas-Danguin
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Elisabeth Guichard
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Christian Salles
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
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Bord C, Guerinon D, Lebecque A. Application of two sensory methods to investigate the impact of heating on the flavor perception of a French blue cheese. J SENS STUD 2019. [DOI: 10.1111/joss.12509] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Cécile Bord
- Université Clermont Auvergne, INRA, VetAgro Sup, UMRF Aurillac France
| | - Delphine Guerinon
- Université Clermont Auvergne, INRA, VetAgro Sup, UMRF Aurillac France
| | - Annick Lebecque
- Université Clermont Auvergne, INRA, VetAgro Sup, UMRF Aurillac France
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Pineau N, Moser M, Rawyler F, Lepage M, Antille N, Rytz A. Design of experiment with sensory data: A pragmatic data analysis approach. J SENS STUD 2019. [DOI: 10.1111/joss.12489] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Yu P, Low MY, Zhou W. Design of experiments and regression modelling in food flavour and sensory analysis: A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.11.013] [Citation(s) in RCA: 74] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Niimi J, Overington AR, Silcock P, Bremer PJ, Delahunty CM. Cross-modal taste and aroma interactions: Cheese flavour perception and changes in flavour character in multicomponent mixtures. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.08.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Niimi J, Eddy AI, Overington AR, Silcock P, Bremer PJ, Delahunty CM. Sensory Interactions between Cheese Aroma and Taste. J SENS STUD 2015. [DOI: 10.1111/joss.12155] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jun Niimi
- Sensory Science Research Centre, Department of Food Science; University of Otago; Dunedin New Zealand
- CSIRO Animal; Food and Health Sciences; North Ryde NSW Australia
| | - Andrew I. Eddy
- CSIRO Animal; Food and Health Sciences; North Ryde NSW Australia
| | - Amy R. Overington
- Fonterra Research and Development Centre; Palmerston North New Zealand
| | - Patrick Silcock
- Sensory Science Research Centre, Department of Food Science; University of Otago; Dunedin New Zealand
| | - Phil J. Bremer
- Sensory Science Research Centre, Department of Food Science; University of Otago; Dunedin New Zealand
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