Identification of the character impact flavour compounds of Swiss cheese by sensory studies of models

Abstract

Flavour models were developed for two samples (A and B) of Swiss cheese which differed in their ripening stage and flavour profile. The models were based on an unripened, freeze-dried cheese of the Mozzarella type. Compounds which, in previous studies had been screened as contributors to the odour and taste of Swiss cheese, were added to the base in various combinations and at concentrations equal to those found in Swiss cheeses A and B. Models composed of methional, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, acetic acid, propionic acid, lactic acid, succinic acid, glutamic acid, sodium, potassium, calcium, magnesium, ammonium, phosphate and chloride were judged to meet the flavour of Swiss cheese very well.