Evaluation of Flavor Variation in Swiss Cheese from Five Factories Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS), Descriptive Sensory Analysis, and Consumer Testing

Variation in Swiss cheese flavor is a problem in the Swiss cheese industry. The objective of this study is to identify the compounds and flavor attributes causing variation in Swiss cheese flavor by using selected ion flow tube-mass spectrometry (SIFT-MS), descriptive sensory analysis, and consumer sensory testing. Three Swiss cheese samples were obtained from each of five different factories for a total of fifteen samples. These cheeses varied in manufacturing dates, as well as the vat and block location. The trained panelists in the descriptive analysis found significant differences between the cheeses from different factories. Although there are some similarities between factories, there are also attributes that distinguish samples and are unique to each factory. To determine consumer preferred flavors, this study utilized an untrained consumer panel of 100 people who consume Swiss cheese, to determine which cheeses were liked the most, met expectations, and had the highest liking rating. Overall, cheeses from one factory were liked the most and were the best balanced in all attributes. SIFT-MS showed that the cheeses contained varying concentrations and odor activity values (OAV) of high impact volatile organic compounds (VOCs). OAVs (concentration/threshold) were utilized to discriminate all factories using Soft Independent Modeling of Class Analogy (SIMCA) indicating unique flavor profiles. A variety of variables inherent to Swiss cheese manufacture may contribute to the variation in flavors associated with each factory. This study provided end point flavor characteristics and compounds to be traced back through fermentation pathways to help determine the source of flavor variation.

Name thesis:degree_name

Master of Science

Level thesis:degree_level

masters

Discipline thesis:degree_discipline

Food Science and Technology

Grantor dc:publisher

The Ohio State University

Year dc:date

2013

Author dc:creator

• Taylor, Kaitlyn Elizabeth

Contributors dc:contributor

• Harper, W. James

• Food Science

Statement dc:rights

• unrestricted
• This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.

Language dc:language

English

Repository record dc:identifier

http://rave.ohiolink.edu/etdc/view?acc_num=osu1366113857

OAI identifier oai:identifier

oai:etd.ohiolink.edu:osu1366113857